How to Marinate Foods in Solenades: A New Word in Cooking
Unfortunately, it is not always possible to achieve ideal tenderness and softness of a product using a marinade.
But in the case of using solenade, according to the expert of the online publication BelNovosti, chef Yulia Arkhipova, there are no mistakes.
What is a solenoid?
It's simple - it's water to which salt, sugar and herbs are added.
Once the solenoid is ready, it is a good idea to soak fish, meat or poultry in it for a few hours before cooking.
Water soaks the fibers of the product, and salt softens them, and as a result the dish turns out juicy and tender in taste.
The herbs and spices that make up this half-marinade-half-brine, firstly, also have a beneficial effect on the taste of the dish, and secondly, make it smell enchanting.
To prepare the solenoid, add one and a half tablespoons of salt and a couple of tablespoons of sugar to a liter of water.
Use rosemary, garlic and ginger as additional additives.
Small pieces will need to stay in the solution for about three hours, large pieces – for about a day.
Once you remove the product from the pickle, be sure to pat it dry with a paper towel.
Earlier, the expert told what kind of water to add to pilaf – hot or cold.
