Marinade elevates any meal. But often ready-made marinades contain a lot of salt and sugar. When you make your own marinade, you have full control over both content and taste.
Simple rule of thumb
The purpose of marinating is primarily to give the barbecue food extra flavor.
– We have a rule of thumb – KOS. It's short for seasoning, oil and sour, and that's all you need to make the perfect marinade. A marinade should contain cooking oil, spices and an acidic liquid. The oil attracts the flavor of the spice and transfers the flavor of the spice to the meat. Different kinds of herbs can be used as a flavoring. Dried spices or fresh herbs, such as thyme, rosemary, oregano or sage, onions and garlic are also good flavors. The acidic liquid may be vinegar, wine, lemon juice, sour milk, yogurt or the like.
Give life and color to the food
– There are many flavors and spices that you can use as a substitute for salt. Acidic ingredients such as vinegar, lemon or lime are excellent for meat and fish dishes, in addition to being suitable for various vegetables, such as asparagus, broccoli or in a salad.
– Onions, such as garlic, shallots and spring onions, fresh herbs like parsley, rosemary, thyme, coriander, basil, mint or oregano and chopped tomatoes go with most things, adding so much flavor that you won't miss the salt.
