Root vegetables and potatoes also get a lift from herbal or spicy marinades. Foods with more subtle notes, such as tofu, chicken breasts and pork chops, benefit from the moisture- and taste-boosting effects of a marinade. Those with more acidity are best applied to tougher cuts of meat, as their tenderizing effect breaks down chewy fibres and lets the great flavour of these cuts shine through. Where It Shines: Marinades work on meat, fish, shellfish, firm tofu, halloumi cheese and vegetables. Grilling sauces that contain a large amount of sugar are ideal for creating a sticky glaze. They can also be brushed on before or during cooking to add delicious caramelized notes. Sauces are condiments generally applied to food after it is cooked, to add extra flavour and moisture. They intensify the flavours of these foods and create a tasty crust. Rubs, which can be dry or wet (with a paste-like consistency), are versatile blends of spices rubbed into vegetables, raw meat or fish before cooking. Used to impart flavours through steeping to meat, seafood, meat alternatives such as tofu, veggies and even some fruits, marinades made with an acidic element can also help tenderize flesh. Marinades are seasoned liquids, typically made with a blend of fat such as olive oil and acidic ingredients like citrus juice or vinegar. One secret: You can switch things up with a variety of marinades, rubs and sauces. The greatest thing about grilling – other than keeping the heat out of the kitchen! – is that you can do it night after night, and you’ll never run out of possibilities for new and delicious meals. Of course we do it at the height of summer, when our backyards are filled with family and friends, but we’re also out there on the coldest winter days, when we need a little taste of sunshine on our plates. Grilling is a year-round pleasure for Canadians. Our essential guide to marinades, rubs and sauces will give you the tools you need to add variety and deeper flavour to grilled foods all year long.
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