Preparation and Pre-Processing · Başlangıç
Marinating Basics
Learn the acid-fat-aromatic balance of a marinade, timing by ingredient, and the food safety rules that come with marinating.
What Will You Learn in This Lesson?
- Build the acid-fat-aromatic balance of a marinade
- Keep the acid ratio in a marinade from damaging the texture
- Apply the right marinating time for fish, chicken, red meat and vegetables
- Handle a marinade that has touched raw meat safely
- Use a reserved, untouched portion of marinade as a sauce during cooking
Required Equipment
Required
- A glass or stainless steel container
- A lidded storage container or cling film
- A set of measuring spoons
- A silicone basting brush
- A dedicated shelf in the fridge
Optional
- A vacuum-seal storage bag
- A digital kitchen scale
Alternative
- No scale: measure level spoons and cups
- No vacuum bag: use a zip-lock bag with the air pressed out
Safety
- Do not serve the sauce in the dish you used to marinate raw meat.
- Keep marinating raw meat on the bottom shelf of the fridge, below other food.
- Don't use marinade that touched raw meat as a sauté liquid or sauce without boiling it first.
- Don't leave the marinade at room temperature for more than two hours; refrigerate it once the time is up.
Course Content
7 episodes
37 ders
toplam 9 sa 41 dk
Basic Knife Types and How to Use Them
Video ders
Free
20 min
Vegetable and Fruit Prep Techniques
Yazılı ders
Free
15 min
Safe Knife Use
Yazılı ders
Free
18 min
Chopping Techniques
Yazılı ders
Free
20 min
Slicing Techniques
Yazılı ders
Free
20 min
Cube and Strip Cutting Methods
Yazılı ders
Free
20 min