what are Marinades,Bastes,Rubs, Glazes and Salsas

Marinades,  Bastes,  Rubs,

Glazes and Salsas

You can bring out the best in your food by flavouring it either before, during or after it cooks. These simple preparation methods, with which you can experiment to your heart’s content, will liven up even the blandest of burgers.

Marinades

These are any combination of flavours, usually in an oil or vinegar-based fluid, in which meat, fish or vegetables rest before cooking. A marinade’s effectiveness largely depends on the texture of the food being cooked. Fish, which usually has a light texture, will absorb flavours more quickly than chicken and pork, while beef, with its rich flesh, will resist all but the strongest flavours. Marinades are used heavily in barbecue and campfire cooking and are easy to experiment with. Simply add your favourite herbs and spices to a mixture of olive oil and lemon juice (for a heavy marinade) or white wine vinegar (for a lighter, sharper flavour) and pour it over meat, fish or vegetables in a shallow dish. Three parts olive oil to one part lemon juice will make a simple base for a marinade, but virtually any liquid can be used – I recommend vigorous and wholly unscientific experimentation with pineapple juice (deliciously sweet), any half-finished bottle of wine you have to hand, and of course Worcester and soy sauces.

Allow plenty of time for the food to absorb the flavours of the marinade before it cooks, e.g.:

at least 30 minutes for fish and shellfish

at least 2 hours for chicken, pork and vegetables at least 4 hours for lamb

at least 6 hours for beef

Remember that the longer you leave the food in the marinade the better it will absorb the flavour, so the preferable thing to do is to marinate in a shallow dish, cover the food and chill it in a fridge overnight.

Bastes

These follow the same principles as marinades, but work on the principle that if you’re really pushed for time you can dispense with allowing meat to rest in the sauce and can instead smear it over the food with a brush while it cooks. The flavour won’t penetrate meat as well but should crisp to a tasty husk.

Remember, if using leftover marinade as a baste to either boil the sauce through for 3 minutes beforehand, or do not apply the baste for the last 3 minutes of the cooking time.

Rubs

A rub is a simple way to prepare meat prior to cooking and is perfect for when you have little preparation time available. Simply grind or mix together your favourite spices and dried herbs and, as you might expect, rub the mixture into the flesh of the meat you’re about to grill. Excellent combinations are thyme, brown sugar, cayenne pepper and a pinch of nutmeg for an instant Caribbean flavour, or garam masala, paprika and chilli powder for a quick Tandoori taste.

Glazes

Anything sticky and edible brushed onto the outside of your food either before or while it cooks will crisp up over heat, and as well as being tasty will make your food glistening and tempting. A glaze will also help to seal in the flavour and stop those delicious juices escaping onto the fire. Experiment with brown sugar and mustard, honey, and fruit chutneys.

Salsas

‘Salsa’ simply means ‘sauce’ – it’s easy to invigorate the most basic of dishes with one that can be whizzed together in a few seconds flat. Try chopped, roasted peppers, seasoning and a handful of fresh, torn basil leaves, or fresh chopped tomatoes and a selection of your favourite fresh herbs. Spoon the mixture over meat or vegetables fresh from the grill or fire.