Marinasi

Marinasi minangka sawijining proses ngekum panganan kanthi cuweransing wis dibumbui, asring asam, sadurunge masak . Asal saka tembung kasebut nuduhake panggunaan brine ( marina laut ) ing proses pickling, sing nyebabake teknik nambahi rasa kanthi nyemplungake cairan. Cairan sing dimaksud, marinade, bisa uga asem (digawe karo bahan kaya ta cuka, jus lemon, utawa anggur ) utawa enzimatik (digawe karo bahan kaya ta nanas, kates utawa jahe ), utawa duwe pH netral.^[1] Saliyane bahan kasebut, marinade asring ngemot lenga, bumbu, lan rempah-rempah kanggo luwih ngrasa panganan.

↑ Corriher, Shirley. "Marinades Add Flavor but Don't Always Tenderize - Fine Cooking Recipes, Techniques and Tips". The Taunton Press Inc. Diarsip saka sing asli ing 8 October 2020. Dibukak ing 28 November 2012. {{cite web}}: More than one of |archivedate= and |archive-date= specified (pitulung); More than one of |archiveurl= and |archive-url= specified (pitulung)

[finecooking-1] Corriher, Shirley. "Marinades Add Flavor but Don't Always Tenderize - Fine Cooking Recipes, Techniques and Tips". The Taunton Press Inc. Diarsip saka sing asli ing 8 October 2020. Dibukak ing 28 November 2012. {{cite web}}: More than one of |archivedate= and |archive-date= specified (pitulung); More than one of |archiveurl= and |archive-url= specified (pitulung)

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