Which of these ingredients are the acid component of a marinade?
Here are some ingredients for a a sheek kebab recipe. Which of these acts as the acid component of the marinade?
onion, lentil flour, green chilli, salt, garlic, ginger, herbs: fenugreek, fresh coriander, spices: cumin seed,coriander podwer, crushed chilli, chilli powder, garam masala(cinnamom, cloves, ginger, star anise, cumin, chilli, fennel, black pepper, bay leaves, sun. oil, nutmeg, cardamom).
Best Answer
I see no acidic elements to your "marinade." Chili pepper (mentioned in the comments) is probably basic, rather than acidic. As written (and as commented on) it sounds more like a rub than a marinade. Both rubs and marinades impart flavor to the surface of proteins. Being acidic is not a requirement of a marinade.
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Quick Answer about "Which of these ingredients are the acid component of a marinade?"
A typical marinade is made up of three essential components: an acid (such as vinegar, wine, or citrus), an oil (such as olive oil or sesame oil), and a flavouring agent (such as herbs and spices).What acids are used in marinades?
Marinades often use an acid (like vinegar or citrus juice) or an enzyme (like mango, papaya, or kiwi fruit) to enhance flavors and change surface texture. The acid or enzyme in a marinade causes the meat's tissue to weaken on the surface but must be used minimally and not for extended periods of time.What is an acidic marinade?
Acidic MarinadesThey incorporate citrus juices, wine vinegar, or wine, along with aromatics and seasonings. Although we have been taught that acids, like vinegar, help to tenderize meats, they actually do the reverse, and toughen the outer surface, without penetrating much below it.What are the 3 basic ingredients of a marinade and what does each ingredient do?
A good marinade has three components: salt, acid, and fat. Salt starts things off by seasoning the meat, giving it flavor in conjunction with other seasoning ingredients. Fine Cooking explains that salt can also enter meat cells, denaturing the protein cells and helping the meat retain more moisture as it cooks.What are the 5 types of marinades?
Marinades- 5.1 Dry rubs (Dry marinating)
- 5.2 Wet rubs (Pastes)
- 5.3 Wet marinades.
Brines cures marinades ,uses,types, components, difference
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