Marinades and panades: the perfect combination

Introduction

Cooking with Marinade and Panad can improve the taste and texture of many dishes. Marinades give meat, fish and vegetables a more intense taste and make them more delicate. Panades, on the other hand, ensure a crispy, golden brown crust that gives every bite a pleasant texture. In this article you will learn everything important about the world of marinades and panades. You will learn how to use these two techniques correctly and how to create a perfect combination together.

What are marinades?

Marinades are liquids that are used to season food and make too tender. They mostly consist of a combination of acid, oil and ghwrats. The acid in the marinade helps to loosen up the structure of the food and make it more soft. Typical acid sources are lemon juice, vinegar or wine.

Components of a marinade

A good marinade consists of three main components:

• Acid: Lemon juice, vinegar or wine.
• Oil: Olive oil, sunflower oil or sesame oil.
• GRURZE: Garlic, onions, pepper, salt and herbs.

The combination of these components results in a tasteful mix that penetrates the food and gives it an intense taste.

Why marinades are important

Marinades offer several advantages:

• They improve the taste of the food.
• They make the food more delicate and juicy.
• You can also help to keep the food for longer.

By inserting into a marinade, the food is prepared for the subsequent preparation and receives an additional taste dimension.

Types of marinades

There are different types of marinades that differ in their ingredients and their application. Depending on the dish and the desired taste, you can choose the right marinade. Here are some of the most common types of marinades:

Vinegar -based marinades

These marinades contain vinegar as the main component. They are ideal for meat and vegetables because the acid loosens up the tissue and makes it tender. Vinegar -based marinades are particularly suitable for grill meat.

Lemon or lime-based marinades

Marinades with lemon or lime juice give the food a fresh, citrus-like note. They are ideal for fish and seafood as they emphasize their own taste and at the same time make them tender.

Wine -based marinades

Wine -based marinades are often used for red meat such as beef or lamb. The wine adds depth and complexity and helps to make the meat too tender. Red wine is often combined with herbs such as rosemary and thyme.

Oil -based marinades

These marinades use oil as the main ingredient and are particularly well suited for vegetables and poultry. The oil helps to distribute the ghugers evenly and forms a protective layer that prevents it from drying out.

Special spice marinades

Special guigs marinades combine various ghworms such as peppers, cumin and chilli with oil or yogurt. These marinades are often very aromatic and are used in oriental cuisine.

Sweet marinades

Sweet marinades often contain honey, sugar or fruit juices. These ingredients caramelize while cooking and give the food a sweet crust. Sweet marinades are ideal for pork or chicken wings.

Each of these marinadi types has its own advantages and fits certain foods better than others. Experiment with different combinations to find your favorite taste.

How do you marine correctly?

The right marinating is crucial to get the full taste and the best texture out of your dish. Here are the steps you should follow to get the best out of your marinade:

Preparation

Before you start marinating, wash the food thoroughly and dab it dry. This removes contamination and enables the marinade to better penetrate the food.

Mix the marinade

Mix all the ingredients of the marinade in a bowl or a vessel. Make sure that the ghwoods distribute well in the oil and the acidity. You can also use a fork or a whisk to mix everything well.

Insert food

Place the food to be marinated in an acid -resistant vessel such as glass or plastic. Pour the marinade over it so that the food is completely covered. Alternatively, you can use a freezer bag: put the food and marinade in and close the bag well.

To let go

Cover the vessel or tighten the bag. Then put it in the fridge. The duration of marinating depends on the food:

• Fish: 30 minutes to 2 hours
• Poultry: 2 to 8 hours
• Beef or pork: 4 to 24 hours

Tip: turning regular

Turn the food several times during marinating. This ensures that all sides are marinated evenly and that the taste can get anywhere.

Preparation after marinating

Take the food from the marinade and drain excess liquid. If you want, you can use the remaining marinade as a sauce: Briefly cook it to kill any germs.

Follow these steps carefully and you will find out how much better your dishes can taste!

Tips for the perfect marinade

A good marinade can make the difference between an ordinary and an outstanding dish. Here are some tips to create the perfect marinade:

Ratio of acid to oil

The right ratio of acid to oil is crucial. A good mixing ratio is 1 part of acid to 3 parts of oil. This ratio ensures that the food becomes tender without the acid attacking it too much.

Use fresh ghugs

Always use fresh ghugers and herbs for your marinade. Fresh ingredients have a more intense taste and help to ensure that the marinade becomes aromatic.

Sugar as a secret ingredient

A small spoon of sugar or honey can work wonders. Sugar helps to achieve beautiful caramelization when cooking and adds a pleasant sweet note.

Adjust marinating time

Adapt the marinating time to the respective food. The meat or vegetables can make mushy too long, while marinating too short does not give enough taste.

Marinate safely

Always marine in the fridge. This prevents the growth of bacteria and ensures that the food remains fresh.

Use of a freezer bag

A freezer bag is a practical way to ensure that the marinade covers all parts of the food evenly. Press as much air as possible out of the bag before you seal it.

Cut small pieces

Cut the food into smaller pieces when it allows the recipe. Smaller pieces absorb the marinade faster and more even.

Adaptation of the spice

Do not hesitate to adapt the ghugers according to taste. Experiment with different herbs and ghugs such as rosemary, thyme or garlic powder for different flavors.

Follow these tips to lift your marinades to the next level and give your dishes more taste and depth!

What are panades?

Panades are mixtures that are used to give food a crispy crust. They usually consist of breadcrumbs, which is made by rubbing dry bread or rolls. This crust ensures a pleasant texture and keeps the moisture in the food so that it remains juicy.

Components of a breading

A classic breading consists of three main components:

• Flour: Serves as the first layer and helps to have the other layers are liable.
• Egg: The whisked egg ensures that the breadcrumbs adheres to the food.
• Breadcrumbs: Forms the outer layer and becomes crispy when roasting or baking.

Why panades are important

Panades offer several advantages:

• Crispness: They give the food a crispy and golden brown crust.
• Saturation: They make the dish more filling.
• Aroma: By adding ghugs to the breadcrumbs, the taste can vary and intensify.

Panko: The Asian variant

Panko is a special type of breadcrumbs from Asia. It is made exclusively from the inside of white bread and has a coarser structure as a conventional breadcrumbs. Panko is particularly popular for its extra crispy texture.

Use of panades

A breading is used in several steps:

1. Prepare dry ingredients: Put the flour and breadcrumbs on separate plates.
2. Make the egg mixture: Whisk an egg and put it on another plate.
3. Diving: the food first in flour, then into the egg and finally dive into the breadcrumbs.

Follow these steps carefully to ensure that your breaded food becomes perfectly crispy!

Do you want to learn more about different types of panades? Read on!

Types of panades

There are different types of panades that are used depending on the dish and desired texture. Every kind of breading has its own advantages and can influence the taste and crispness of your court. Here are some of the most common types of panades:

Classic breading

The classic breading consists of flour, egg and breadcrumbs. It is ideal for meat, fish and vegetables. This breading ensures an even crust and becomes nice and crispy when roasting or baking.

Panko panade

Panko is a special type of breadcrumbs from Japan. It is made from the inside of white bread and has a coarser structure as a conventional breadcrumbs. Panko panades are particularly crispy and airy, which makes it perfectly for fried food.

Herbal panade

With a herbal panade, the breadcrumbs is mixed with dried or fresh herbs such as parsley, thyme or rosemary. This breading gives the court additional flavors and a special note.

Cheese panade

A cheese panade contains grated cheese that is mixed in the breadcrumbs. Hard cheese like Parmesan are particularly suitable. When roasting, the cheese melts lightly and forms a spicy crust.

Nut panade

Ground nuts such as almonds, walnuts or hazelnuts are used for a nut panade. This breading is nutritious and gives the court an additional crunch and a nutty taste.

Cornflakes panade

Cornflakes are crushed and used as a replacement for breadcrumbs. This breading is very crispy and is ideal for chicken strips or fish sticks.

Special spice panades

Special spice panades contain a mixture of different ghugs such as peppers, cumin or chilli in breadcrumbs. This type of breading brings extra taste to your dish and can be adapted depending on your preference.

Each of these types of panades offers different advantages and taste profiles. Experiment with different combinations to find the perfect crust for your dishes!

How do you bread properly?

The correct breading is crucial to get a crispy and uniform crust. Here are the steps you should follow to prepare perfectly breaded dishes:

Preparation

Before you start breading, prepare all the ingredients. Make sure that the food is dry because moisture can affect the breading liability. Stand up three plates: one for flour, one for whisked egg and one for breadcrumbs.

Step-by-step instructions

1. Flour: First turn the food in the flour. Pour out excess flour so that only a thin layer sticks.
2. Egg: Dive the floured food in the whisked egg. Make sure that it is completely covered.
3. Breadcrumbs: Roll the wet food in the breadcrumbs until it is evenly covered. Press the breadcrumbs slightly so that it sticks well.

Tip: Double breading

For an extra crispy crust you can repeat the breadcrumbs. After the first round in the flour, egg and breadcrumbs, the food immersed again in the egg and roll it in the breadcrumbs for a second time.

Application of panko

If you use Panko, make sure to press the crumbs slightly. Panko ensures a particularly airy and crispy crust. It is ideal for fried foods such as Tonkatsu or Tempura.

Roast or bake

Breaded food can be fried and baked. When roasting, heat up enough oil in a pan and fry the breaded food on medium heat until golden brown. When baking, put the breaded food on a sheet of baking paper and bake it in the preheated oven at 200 ° C (392 ° F) to the desired tan.

Tip: Use of heat -resistant oil

Use heat -resistant oil such as sunflower oil or rapeseed oil for roasting. These oils have a high smoke point and prevent the breading from burning.

Follow these steps carefully and you will be rewarded with a perfectly crispy breading!

Tips for the perfect breading

The perfect breading gives your dishes a crispy and golden brown crust. Here are some tips to ensure that your breading succeeds every time:

Use fresh ingredients

Always use fresh breadcrumbs and fresh eggs. Old or stale ingredients can affect the quality of the breading.

Make breadcrumbs yourself

Homemade breadcrumbs has a better texture and taste. Dry bread or rolls completely and rub them into fine breadcrumbs. You can also use Panko for an extra crispy crust.

Drain well

After diving into the egg, the food should drain well before it comes into the breadcrumbs. Too much egg can make the crust mushy.

Cool before roasting

Let the breaded food rest in the fridge for about 15 minutes before you roam it. This helps the breading to be better liable and prevents it from falling off when roasting.

Check the oil temperature

Heat the oil to the correct temperature (approx. 180 ° C · 356 ° F). If the oil is too cold, the breading absorbs too much fat and becomes greasy. If it is too hot, the crust burns quickly.

Unraded

Don't overcase the pan. Fried or fried foods need space so that they cook evenly and become crispy.

Tip: spice panade

Mix ghwoods such as peppers, garlic powder or dried herbs into the breadcrumbs for additional taste. So you can adapt your breading to different dishes.

Dry hands technology

Use a hand for the dry ingredients (flour and breadcrumbs) and the other hand for the egg. This prevents lump formation and makes the process cleaner.

Tip: Cornflakes panade

Shooted cornflakes can be used as an alternative to breadcrumbs. These ensure a particularly crispy crust and are ideal for chicken strips or fish sticks.

Follow these tips to ensure that your breaded food will be perfect every time! Experiment with various ingredients and techniques to find your own style.

Marinades and panades: the perfect combination

The combination of Marinade and Panad Can lift your dishes to a new level. By marinating, the food gives taste and tenderness, while the breading ensures a crispy texture. Here you will learn how to optimally combine these two techniques.

Step 1: Marine correctly

First of all, the food should be marinated to give it taste and tenderness. Choose a marinade that fits the court well and let the food pull for a long time. Make sure that the marinade moves well into the meat or vegetables.

Step 2: Remove excess marinade

After marinating, the food should be removed from the marinade and dabbed slightly. Too much fluid can prevent the breading from becoming and crispy.

Step 3: Bread

Now the breadcrumbs follows:

1. Flour: Turn the marinated food in the flour. This helps to bind the moisture and prepare it for the next layer.
2. Egg: Immerse yourself in the whispered egg so that the breadcrumbs sticks well.
3. Breadcrumbs: Recare it in the breadcrumbs or panko for a crispy crust.

Tip: Use spice panades

Mix the ghugers such as peppers or dried herbs into your breadcrumbs. This complements the taste of the marinade and gives the court additional flavors.

Application in the kitchen

Combinations of marinades and panades can be used in many ways:

• Chicken: Mariniere chicken breast in a lemon herb marinade and then bread them with Panko.
• Schnitzel: Marine pork snitzel in a garlic oil marinade and then bread them classically with flour, egg and breadcrumbs.
• Vegetables: Mariniere zucchinischeins in a balsamic marinade and then roll them in a herbal panade.

Preparation methods

Both fried and baked methods are possible:

• Fry: Heat oil in a pan over medium heat. Fry the breaded food until golden brown.
• Bake: Put the breaded food on a baking sheet and bake it in the preheated oven at 200 ° C · 392 ° F to the desired tan.

Combine these techniques skillfully to give your dishes more depth and texture. The right balance of taste through the marinade and crispy through the breading makes every dish a highlight!

Conclusion

Marinades and panades are versatile techniques that can significantly improve the taste and texture of your dishes. Marinating makes food more delicate and aromatic, while the breading ensures a crispy crust.

Versatility in the kitchen

Whether meat, fish or vegetables - the combination of marinade and breading can be used in many dishes. Experiment with various marinades and panades to discover new taste profiles and expand your culinary skills.

Easy application

The steps to marinate and breadcrumbs are easy to follow. With a little practice, you can quickly learn how to master both techniques masterfully. Pay attention to the right proportions and choose fresh ingredients for optimal results.

Promote creativity

Use these techniques to let your creativity run free. Try different ghugers, herbs and breadcrumbs to create unique dishes. The combination of taste and texture makes every dish a special experience.

With these tips and tricks you are well equipped to successfully use marinades and panades in your kitchen. Enjoy the variety of aromas and the crispy perfection that give these techniques to your dishes!

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Frequently asked questions about panades and marinades

How long should you marinate meat?

The marinating time varies depending on the type of meat: poultry should be marinated for 2 to 8 hours, while beef or pork should pull between 4 and 24 hours. Fish only takes 30 minutes to 2 hours.

What is the difference between breadcrumbs and panko?

Bread flour is made of dried and grated white bread. Panko, on the other hand, is an Asian variant and consists of the inner life of white bread. It has a coarser structure and ensures an extra crispy crust.

Which ghugers are particularly suitable for marinades?

Fresh herbs such as rosemary, thyme, and parsley as well as ghs such as garlic, onions, pepper and salt are particularly suitable. A spoonful of sugar or honey can also give the marinade a sweet note.

How do I bread properly?

For breading, the food turns first in flour, then in the whisked egg and finally in the breadcrumbs. For an extra crispy crust, you can repeat the breadcrumbs by immersing the food again and rolling in the breadcrumbs for a second time.

Should you use marine residues as a sauce?

Yes, but cook the marinade briefly to kill any germs contained. So you can make sure that the marinade can be used as delicious and safe sauce.