History of Barbecue Marinade

The marinade is the heart of the barbecue is the perfume, the aroma and flavor that persists long after the last piece of meat has been consumed. Take a break in the discussions over the fence and smokers have a thought for the marinade, because without your barbecue is not memorable. Defined as "a seasoned liquid mixture used to flavor and tenderize meats, fish and vegetables with dressing, marinade, in fact, perform a variety of functions. Most marinades are a mixture of oil, herbs and spices, and containing acids which could be the vinegar, lemon juice, or wine. In some parts of the world, in fact, is yogurt. marinade oil creates a seal in food. softens acid content hard fibers 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.

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, not only meat that has been marinated. 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. Next time you mix the marinade in the bowl, remember when was the technique yesterday, and yes, what some of the ingredients to improve your barbecue meal. For more information on barbecues and kitchen accessories, visit our website at http: / / www.outdoorgrillcenter.com/