Marinating meat is one of the best ways to give it more flavour
and to tenderize it at the same time.
Trim the meat so that it's ready for cooking. You shouldn't have to
cut or trim the meat after it's been marinated. You can mix together the
marinade according to its
recipe
and then combine the meat and marinade
or you can do it
this way:
Lamb
800 g
Onion sliced
1
Curry powder
2 tbsp
White wine
100 g
Olive oil
100 g
Salt
1 tbsp
Take the meat and place
in a
nonreactive, sealed container. Make especially sure not
to use aluminium or cast iron, and try to avoid metal altogether, if
possible.
Put same salt, curry powder and sliced
onion. Mix together:
And them mix all liquid ingredients (Notice whether
the marinade contains these three key ingredients: acid (such as
wine, lemon juice or vinegar), salt or alcohol. Each one reduces the
amount of time the meat should marinate).
Then add the liquid to the meat. Immediately place
the container in the refrigerator. Never marinate meat at room
temperature:
When ready to cook, be sure to treat the marinated
meat with the same care you would treat any raw meat:
