Spices are an indispensable dish when processing food, it makes food more delicious and bold. Let's learn with HPM MARINE LOGISTIC how to use spices properly!

1. Marinate foods in the order of salty - sweet - aromatic - spicy
Many people do not pay attention to the marinade order of the spices. They simply remember which dish to put it in. This makes the food impermeable in the best way.
You should marinate in order to help the food achieve the desired flavor after cooking and absorb it in the best way. This way also helps us not to miss or forget to marinate a certain spice.

- Salty: salt, seasoning, fish sauce...
- Sweet: sugar, monosodium glutamate, honey...
- Aroma: red onion, minced garlic, wine, pepper, sesame, and aromatic leaves...
- Spicy: chili, satay...
- Odorless: some dishes need to be marinated with cooking oil, eggs or flour, these are three special "seasonings" that you should add at the end.

2. Time and dose in marinating food
For each type of food and depending on the dish, there will be different marinating times. Normally:
- Pork, chicken: Marinated for more than 30 minutes (big pieces)
- Beef, lamb: 10 minutes with whole meat
- Sliced ​​or minced meat: under 5 minutes or not marinated (seasoning directly when cooking)
- Fish: 15-20 minutes. Sea fish has a natural salinity, so less salt is marinated than river fish.
- Seafood: Shrimp with shell on, squid with thick leaves: 15-30 minutes, no more than 1 hour. Shelled shrimp, squid: 5-10 minutes or not marinated. Particularly, octopus should not be marinated for more than 15 minutes because the octopus will lose its taste.
- Vegetables: Sprinkle with spices before putting in the oven.

3. How to use salt
There are many types of salt in cooking, graded according to their size and taste. Usually professional chefs use kosher salt to season meat and sea salt to marinate fish and seafood. Note that you absolutely should not use refined salt (iodized salt) in marinating for a long time because they have high salinity, and are easily absorbed to make food water and dry.

4. Marinated with MSG
There are many misconceptions that using MSG (main noodles) in cooking is harmful to nerves and health. That is a completely wrong perspective! There have been reputable studies showing us that MSG only turns into harmful chemicals when cooked at temperatures above 300 degrees Celsius, and in fact even frying oil when boiling only reaches 270 degrees. C.
In cooking, if used correctly and in the right dosage, MSG will become a great spice. MSG in addition to neutralizing the salty taste of salt, they also have a surprising softening effect on meat. Add about 1/4 teaspoon of MSG to 200g of marinated meat for 10-15 minutes, your meat will be softer and make sure it will not affect your health.

6. Vegetables also need to be marinated before baking
You often think that vegetables do not need to be marinated before grilling, but actually some vegetables, if lightly dipped in BBQ sauce before grilling, will be very delicious and flavorful.
Some vegetables should be lightly marinated before grilling (under 5 minutes): okra, onion, bell pepper, pineapple (fragrant), mushroom ... Particularly shiitake mushrooms and potatoes while baking, sprinkle a little salt on Pepper is already very delicious.
Suitable marinade for vegetables: Garlic mixture, minced lemongrass, a little cooking oil and shrimp satay. More simply, you can take advantage of meat marinade to marinate vegetables (of course, marinating time will be much shorter than meat).

7. White wine and ginger help eliminate fishy smell of fish and seafood
Sea fish and seafood have a natural fishy smell that makes the dish lose its taste when enjoying. To get rid of their fishy and foul smell, you can add ginger and alcohol to the marinade.
For fish: Crushed ginger, rub on the surface of the fish skin. Or you can drizzle a tablespoon of white wine and place some thinly sliced ​​ginger over the fish while steaming.
For other seafood such as octopus, squid: rinse with at least 3 tablespoons of white wine, ice cold water, 1 piece of crushed ginger before marinating.

8. Apple pear juice helps tenderize meat
If you have watched the Korean food show, you will surely enjoy the delicious and surprisingly soft grilled meat. The secret to marinating Korean barbecue is very simple: they use fruit juice in marinating meat, especially pear and apple juice. It is the mild acid in the fruits that softens and gives the meat a natural sweetness. This recipe is especially suitable for red meats such as beef, veal, lamb, etc.
How to get juice without a juicer: Thinly slice or chop pears, apples. Then take a thin cloth (you can use a white baby towel), put the apple pear in and squeeze out the juice. Marinate apple pear juice with meat for at least 20 minutes, you will see the difference of meat after baking.

9. Olive oil and regular cooking oil
Many people think that using olive oil is always better than regular cooking oil. Actually, that's not true for seasoning food. For marinating meats, using cooking oil is better. Because olive oil is only suitable for eating raw (used to mix salads) or in frying for a short time.
Olive oil easily oxidizes when exposed to air and light. That's why olive oil bottles are usually in dark glass bottles. Therefore, it is better to use cooking oil in marinating for the best effect.

10. Not all foods need to be seasoned
There is a rule in the world of chefs: “The more expensive the food, the simpler the seasoning”. Some foods are inherently delicious, you should limit marinating or only marinating for a short time. Because sometimes spices will drown out the natural delicious taste of food.
Some foods should not be marinated (or simply marinated with salt, pepper / seasoning directly when cooking): sliced ​​beef, salmon fillet, cod, lobster, expensive mushrooms , shellfish, oysters,…

 

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