The marinating method of the meat

The marinating method

In order to tenderize the meat (especially venison, beef and mutton) and to give a pleasant taste to the dish, especially the grilled steak, housewives use the marinating method.

 

Boil 1 liter of water with 1/2 kg of vegetables (carrot, onion, parsley, celery), 2-3 bay leaves, a teaspoon of peppercorns, a teaspoon of allspice and 2 sprigs of thyme. When the vegetables are cooked, take the bowl aside and over the cold liquid, add 300 to 400 ml of dry white wine, 50 ml of 9 degree vinegar, a spoonful of lemon juice and a teaspoonful of salt. Place the piece of meat (approximately 3 kg) in a pan and pour over it the marinade with all the vegetables. Now, in winter, leave the dish on the balcony to cool, not in the refrigerator, for 2 days. Prepare steaks from the meat, and use the marinating liquid to prepare sauces. Add it in small quantities to meals and even soups.

For the beef: a teaspoon of spices (in the mixture), a teaspoon of mustard, 1/2 teaspoon of paprika, 1 large glass of red wine and 1/2 glass of oil. Homogenize the mixture, put the piece of meat in, cover and leave in the cold for 2 days.

 

For the pork: a teaspoon of spices (mixed), 1/2 teaspoon of thyme, 1/2 teaspoon of garlic juice (pressed through a mixer), 2 teaspoons of mustard, 1 large glass of white wine and 1/2 glass of oil.

 

For the poultry: a tablespoon of 90-degree alcohol or a tablespoon of whiskey, a teaspoon of spices, a teaspoon of lemon juice; 1/4 teaspoon of ground pepper, 1/2 teaspoon of lemon peel, 1/2 cup of oil. If you have whole fish or fillet: a tablespoon of lemon juice, 3 tablespoons of white wine, 1/2 teaspoon of tarragon (powder), a teaspoon of salt and 1/2 glass of olive oil.

Read more about the marinating method of the meat here

Miscellaneous advices

1. The smell of cabbage or cauliflower will no longer spread throughout the house if you put a piece of bread wrapped in a gauze bag in the pot where it is boiling.

2. Lamb or mutton meat, so that it is more tender and has no smell, is scalded with boiling milk. The milk must cover the pieces of meat and let them act for an hour. If the portion of meat is large, the milk can be diluted with water.

3. The fried fish will be very tasty if we keep it in milk for 5 to 10 minutes before dusting it with flour and frying it. 

4. The oil in which you fried the fish loses its smell if you add lemon juice to it.

5. Chicken becomes tastier if you soak it in raw milk for a few hours before cooking. 6. Eggs don’t crack when boiled if you put a few burned matches in the water.

7. Steak meat, smeared with a thin layer of mustard, tastes better, the spices keeping their aroma intact.

 

Now I’ll give you some more tips that can be useful to housewives who start cleaning for the holidays:

1. Yellowed curtains and stained tablecloths become beautiful and white again if you put a packet of baking powder in the washing machine along with the detergent.

2. The tiled floor in the bathrooms and kitchens will always be clean and shiny if you wipe it regularly with a rag soaked in alcohol.

3. Spiders will no longer enter the house if you repeatedly smear the door frames and window frames with vinegar.