Catalog

Marinades

Recipes found: 4

Curry paste

A delicious addition to everyday and festive dishes. Curry paste is a complex seasoning made with turmeric, various spices and herbs. Check out the step-by-step recipe and make your own curry paste. Your dishes will become much tastier when you add this paste to marinades and sauces. Perfect with pasta, meat, and vegetables.

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30 min4 serv.

Soy sauce

Perfectly complements meat, poultry, and side dishes. Ingredients: The main ingredients of soy sauce are, of course, soybeans. Roasted wheat and barley grains are also used in sauce preparation. Properties and origin: Soy sauce has a sharp aroma and is a dark-colored liquid. Due to its antiseptic properties, this sauce can be stored for a long time without adding preservatives. It is also known that this sauce contains a large amount of amino acids, vitamins, and minerals. In Chinese cuisine, two types of soy sauce are common: light and dark. Usage: Soy sauce is most frequently mentioned in recipes of Chinese cuisine. Dark soy sauce is rather thick, dark in color, and has a strong, pungent flavor; light soy sauce has a more delicate aroma and a salty taste. Dark soy sauce is used for preparing marinades; light soy sauce is served with various dishes to enhance their flavor. Soy sauce serves as a base for making teriyaki sauce. Teriyaki is added to marinades for fish, poultry, and meat, especially beef. Preparation method: Before fermentation, soybeans are steamed and mixed with flour made from roasted wheat or barley grains. Then, the soybeans undergo a fermentation (brewing) process to produce soy sauce, lasting from 40 days to 2–3 years. For fermentation, Aspergillus mold fungi are used. Chef's tips: Note that dark soy sauce can alter the taste and color of finished dishes, so it is best used in moderate amounts. It is believed that consuming soy sauce improves blood circulation and slows down the aging process of body cells. The sauce is ready. Store in the refrigerator and serve with dishes.

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10 min4 serv.

Marinating pork kebab

Recipe for a homemade sauce. Kefir is a universal marinade for pork. It tenderizes the meat, making it lighter and juicier. When combined with various spices and seasonings, it can easily replace more expensive marinades. The kefir film will form a golden crust on the meat pieces during frying, giving the dish a creamy flavor. Choose any fat content of kefir—the taste of the kebabs won't depend on it.

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1200 min4 serv.

Tabasco Sauce

Minimal ingredients — excellent result. Recipe: To prepare the spicy Tabasco sauce, only ripe red Tabasco peppers are used. The pepper pulp is mixed with salt and placed into wooden barrels for fermentation, which lasts three years. After the fermentation period, vinegar is added to the pepper mixture. There is also a simpler and faster way to make Tabasco sauce at home: 1. Blend the peppers, salt, and vinegar in a blender until smooth. The resulting mixture should resemble tomato paste. Please avoid inhaling the fumes while blending the peppers—otherwise, your mucous membranes will not thank you. 2. Transfer the mixture to a saucepan, bring to a boil, then reduce the heat to the lowest setting and simmer gently for another 2–3 minutes. 3. Pour into jars, seal tightly, and store at room temperature for 3 weeks. After just 3 weeks, the Tabasco sauce will closely resemble the store-bought version. And there's no need to wait three years for fermentation! Ingredients: The main ingredient of Tabasco sauce is the pulp of ripe Tabasco peppers. Vinegar and salt are also added. Properties and origin: The popular Tabasco sauce has a tangy, spicy flavor and a piquant aroma. Its production began in 1868. The recipe was developed by Edmund McIlhenny in Louisiana. The most famous Tabasco producer is the American company "Mcllhenny." It is well known that this sauce is aged in special oak barrels for three years. Usage: Fiery Tabasco sauce is used to season vegetable stews, soups, sauces, marinades, and omelets. Tabasco adds a sharp, piquant flavor to meat dishes. This sauce is sometimes mentioned in cocktail recipes and is an ingredient in the famous "Bloody Mary" cocktail. Chef's tips: Tabasco sauce is very hot: ¼ teaspoon of Tabasco equals ½ teaspoon of white or black pepper. Tabasco sauce can be stored for up to 3 months at room temperature; it can be kept longer in the refrigerator. The sauce is ready. Store in the refrigerator and serve with dishes.

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