Thawing and Marinating: Some Tips
posted in Handy Tips |To get the best results from frozen meat one should thaw it as slowly as possible in the refrigerator for up to two days if it is in big chunks. Place the meat in a covered dish or in a heavy plastic bag. If you add a marinade to it while it is thawing the meat, develops added flavour and tenderness.
You can make a marinade out of the following combinations:
1. Lemon, wine, vinegar and beer - they provide acid.
2. Ginger, onion, garlic, herbs and spices - fresh or powdered, they add flavour.
3. Soy sauce intensifies flavour, colour and tenderness. The longer the marinating time, the greater the effect. Also marinades have more effect on cut muscle surfaces than they do on outer skin and fat.
4. If you are sensitive to lamb or mutton odours, I advise you to use marinades which contain soy sauce, garlic, ginger and mustard.
5. Use leaner meat since it is the cooking fat which provides the characteristic odour and trim meat before cooking, where possible.
