We can really marinate anything with liqueur – from various types of meat and fish for appetizer, to vegetables for a side dish. The recipes that involve liqueur marinades are always among the tastiest and most appetizing, but before venturing into this fantastic world, follow our four simple tips.
One. Different liqueurs for different flavors
Of course, each liqueur has different characteristics from the others. For this reason, the marinating process tends to give a different flavor to the dish, which is why it is essential to choose the liqueur in advance to match the taste we want. For example, whiskey will give us a smokier flavor, while rum adds some sweetness. Gin adds an intense taste, while grappa makes the flavor a little drier.
Two. For a less alcohol-heavy flavor
Every family has someone that doesn’t like the taste of alcohol. Don’t worry, though! Just add a liqueur flambée to the mix, it will cook off the alcohol, making the flavor more delicate.
Three. Marinating times
Remember that an excellent marinade comes from letting the dish rest overnight so that the meat, fish, or vegetables completely absorb the liqueur. Of course, the times also vary depending on the size of the ingredient chosen. For this reason, it is essential never to leave the pieces too large. If possible, always divide the meat and veggies into smaller sections.
Four. A final trick
Finally, liqueur marinades can also be used to make a sauce: Simply boil the marinade or add it to the meat or veggies while cooking. But be careful: If the marinade has any impurities, a sort of "foam" will appear while boiling, which absolutely must be removed for the final recipe to be successful.