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Meat, Poultry, Fish
Marinating the meat is recommended for the preparation of especially tender and juicy meat. The basic liquid
for marinades consists amongst other of oil, vinegar, buttermilk, lemon juice, or soy sauce. You can refine these
basic liquids according to taste with mustard (or mustard seeds), dill, garlic, laurel, ketchup, and spices (like
paprika, curry, and pepper). Salt draws water from the meat and thus should not be added to the marinade.
Salt the meat after grilling.
Suggestions for the Seasoning of Meat
• Poultry: Curry, paprika, garlic, sage, thyme, lemon, ginger, honey
• Pork: Honey, sage, mustard, rosemary, thyme, garlic
• Beef: Mustard, chili, horse radish
• Fish: Lemon, curry, coriander, dill, honey, caraway, thyme, juniper, laurel
• Lamb: Rosemary, garlic, oregano, chili, coriander
Simple Marinade
• Juice of 2 lemons
• 3 teaspoons ground, sweet paprika
• 3 tbs. olive or sunflower oil
• Pepper
• 3 crushed garlic cloves
Spicy Marinade
• 3 tbs. vinegar (for example Balsamico)
• 4 tbs. olive oil
• 2 tbs. of honey
• 1 tbs. of spicy chili paste
(for example Sambal Oelek)
Recipes
Mix the ingredients well in a bowl. Add the meat and turn it
several times in the marinade, so that it is completely mois-
tened with the marinade. Leave the meat in the marinade for
approx. 10 hours in a refrigerator.
Mix the ingredients well in a bowl. Add the meat and turn it
several times in the marinade, so that it is completely mois-
tened with the marinade. Leave the meat in the marinade for
approx. 10 hours in a refrigerator.
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