MARINAD 191
Ingredient notes
Understand what goes into your marinade. Practical answers about aroma, mixing and careful use, connected to the recipes you cook.
Allspice
One aromatic berry, despite a name that sounds like a spice blend.
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Bay leaf
Aromatic leaves used to infuse a liquid, with attention to removal.
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Black pepper
Whole, cracked and ground pepper release their aroma differently.
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Chilli pepper
Accurate weight does not guarantee the same heat from every chilli.
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Citric acid
A measured food ingredient, distinct from vinegar or lemon juice.
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Curing salt
Curing mixtures require exact product identification, not a generic salt substitution.
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Garlic
How preparation and moisture change garlic in a marinade.
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Salt
Crystal size matters when measuring by volume; weighing is more repeatable.
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Soy sauce
Soy sauce contributes salt and savoury flavour together.
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Sugar
Dissolve the crystals evenly before distributing a dressing.
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Tomato
Water content affects the body of a tomato-based marinade.
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Vegetable oil
Separate layers are normal in a simple oil-and-water mixture.
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Vinegar
The type of vinegar and its stated acidity answer different questions.
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Water
Water is an ingredient with a measured role, including in preliminary stages.
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