Tips or flavor when cooking every housewife must know

Tips or flavor when cooking every housewife must have.

Breaded marinated food according to the sequence of sweet-salty-spicy-aromatic. This helps the food reaches desired taste after cooking and penetrates in the best way. This way also helps us not to overlook or forget a certain spice marinated.

-Savoury: salt, seasoning, sauce ...

-Sweet: sugar, MSG, honey ...

-Aromatic: shallot, garlic, wine, pepper, Sesame, the same kinds of aromatic leaves.

-Spicy: Chili, satay, ...

-Odorless: some need marinated with cooking oil, eggs or flour, here are the three types of "spice" rather special, you should give in eventually.

If the amount of food needed great marinated, you should mix the spices into a bowl, then sprinkle soy source up the food, it will help the meat soaks the water evenly marinated.

Time and dosage

Pork, chicken (white meat): Marinated on 30 minutes (to pieces)

Beef, lamb (red meat): 10 minutes with the meat raw cube

Sliced meat or minced meat: under 5 minutes or not marinated (direct flavor when cooked)

Fish: 15-20 minutes. Sea fish have natural salinity should be marinated at least salt over the fish River.

Seafood: Shrimp, squid shell thick leaves intact: from 15-30 minutes, not more than 1 hour. Remove shrimp shells, squids: 5-10 minutes or not marinated. Not so Octopus marinated too private for 15 minutes because the Octopus will water loss of appetite.

Fruit: Sprinkle the spices before grilling thrusts.

Not the type of food would also need to be laced marinated

Some types of food should not be marinated (or just simply marinated with salt, pepper, spice for cooking directly): beef, fillet of salmon, cod, lobster, expensive fungi, types of shellfish, oysters, ...

Note: If laced marinated food small amount, you can direct marinated. You should mix up once before a type of marinated in spices on, so spices will more evenly.=