History of Barbecue Marinade

Marinate in the heart of the grid is the smell, taste and flavor, fragrance long after the last piece of meat has been consumed. Take a break in the discussions on the fence and smokers have a thought for the marinade, because without it, your barbecue will not be memorable. Defined as "a seasoned liquid mixture used to flavor and tenderize the meat, fish and vegetables by dipping" marinade actually performs a variety of functions. Most marinades are a mixture of oil, herbs and spices, and a content acid which could be vinegar, lemon juice or wine. In some parts of the world, in fact it's yogurt. The oil in the marinade creates a seal on food. The acid content softens the fibers hard and herbs and spices add flavor and aroma of food.

The term "Marine" perhaps he has applied to fish alone (from the Latin "mare", meaning "sea"), but now is widely used to season meat. Some speculate that the origin pickles in 1800, but local customs indicate that they have been more than that. As for the pre-Columbian Mexico, cooks were aware that cooking the meat in papaya leaves supply helped the cooked meat. The Egyptians are known for using cucumber in your kitchen. Japan and other Asian countries have also been using brine from a few hundred years. Interestingly, this is not just the meat that was marinated. References vegetable marinade can be as to Roman times. In the early 19th century Russia, the vegetables were used in appetizers called zakuski, dinner was served outside the main buffet.

The term "marinate" perhaps originally used for fishing only (from the Latin "mare", meaning "sea"), but it is now widely used to season meat. Some speculate that pickles emerged in the 1800s, but the local customs indicate that they have been longer than that. As far as the pre-Columbian Mexico, cooks were aware that cooking meat in papaya leaves helped cook the meat tender. Early Egyptians are known to have used in pickles in their kitchen. Japan and other Asian countries have also used the marinade for a few hundred years. Interestingly, not only meat that has been the Navy. References for marinating vegetables can be found as far to the Roman era. In the early 19th century, Russia has been used in vegetable appetizers called zakuski, which served as a buffet in addition to main meals.

In Western cooking, marinades, no doubt, gained popularity during the Renaissance, when people marinated meats and seafood with herbs and vinegar, canned meat and improve flavor. With all its turbulent history, however, the marinade has become a vital part of any preparation U.S. for a barbecue in the garden. Bottles and ready for use marinades are very popular in this country, it is known that gourmets swear by their freshly prepared pickles. Much of what we know about the beginnings of bottled marinades United States comes from people who collect old bottles and advertising. We know that bottled sauces came in the 19th century, although we do not know enough about the ingredients that went into these sauces. Some of these brands to the top can still be found in supermarkets today.

Interestingly, this is not just the meat that was marinated. References vegetable marinade can be as to Roman times. In the early 19th century Russia, the vegetables were used in appetizers called zakuski, dinner was served outside the main buffet. The next time you mix the sauce into the bowl, remember when was the technique, in fact, that some of these ingredients to improve their food barbecue.