Uma marinada pode fazer toda a diferença na sua receita

A marinade can make all the difference in your income

26/06/2020 0 For Fernando de Oliveira

A lot of people are afraid to season the food too much, the dishes, and a few do not know the power of a marinade in the final outcome of his creation, the culinary

Here are the plans of the Chefs at the Club to save on meals

We have already written a few times to explain that the spices and seasonings make all the difference in the final outcome of your recipes.

However, many of the cooks and chefs with limited experience of thousands (if not millions) that have appeared during the pandemic — are still uncertain between a sauce, or marinate it in a sauce.

The difference

Basically, we talk about it in season when you want to use spices and seasonings, dried and marinated, necessarily, in need of some liquid (wine, lemon juice, vinegar, balsamic vinegar, etc.).

Typically, marinades are for the purpose of softening and enhance the flavor of any meat, but they can also be used for other purposes, depending on the complexity of the recipe.

There are marinades that are to last for 30/40 minutes and the other can stay up for more than 24 hours in contact with the food.

Perhaps, the most classic is the one that brings wine/bay leaf/salt/garlic/paprika/black pepper, but the options are almost endless.

The food is immersed in the marinade (whatever it may be), the texture and the flavor of the meat is to be changed, incorporating the flavors and aromas of the spices that are used.

Since the spices are dried, are the most easy-to-use. You can choose your favorites, mix and place on top of the food that you want. They allow you to the flavoring it is made directly in the pan or in the frying pan, particularly in the case of beef and fillet of chicken.

Try it out slowly

So you don't have experience with the marinades, let us give you two tips that are great if you use it with chicken (the cheapest option for this time of the coronaviruses and to be).

Marinada com cerveja

Marinade with beer and mustard

This is a great option for anyone who thinks that a few cuts from the chicken (or turkey) they are dry too. Mix together all the ingredients listed below, and leave it marinating (in the refrigerator) for a time of between 8 hours and 12 hours. After that, it's just deep-fry or put in the oven.



  • 1 can of beer
  • 4 cloves of garlic, minced
  • 2 bay leaves
  • 1 bunch of rosemary
  • 1 spoon (soup) of mustard seed
  • Salt (to taste)
  • Freshly ground black pepper (to taste)

Marinated citrus


This is the marinade delicious, but it should be for a shorter period in contact with the chicken (for a maximum of 3 hours a day. It is perfect for recipes for the oven, especially steak, or the lures of the vietnam war.


  • The juice of ½ a lemon
  • Juice of 1 orange
  • Honey (2 tbsp)
  • 1 tablespoon of soy sauce
  • Salt (to taste)
  • Freshly ground black pepper (to taste)
  • Ginger-finely chopped (to taste)

If you don't want any other tips, or a recipe for the marinade, you can contact or leave a comment.

Translated by Yandex.Translate and Global Translator