Bonn Get inspired by these recipes for aromatic pickles and pickles. This provides variety when grilling.
Experimentation is allowed: grilling becomes a creative cooking art. Unusual pickles provide this something. But before trying out the variations, there are some interesting things:
3 facts about grilling
- The star of the barbecue party: Sausage. According to the German Meat Association, Germans consume an average of about 2.7 kilograms per person per year.
- Classic: According to Agrarmarkt Informations-Gesellschaft mbH (AMI), in addition to sausage, grilled pork steaks are one of the most popular grilled products all year round – measured by the volume of purchases.
- Summer hit: According to AMI, seasoned, pickled pork belly is in demand almost exclusively in summer. Germany buys 95 percent of barbecue torches during the main barbecue season from April to September.
Important tips for spices
When it comes to spices, you can spark your imagination and try out exotic, extravagant creations. But first, a few basics:
Should you season the meat before or after grilling? “People are divided on this,” says Axel J. Nolden of the German Butchers Association.
- What speaks for this: It’s a good idea to salt the meat in advance, because: “The salt and spices can penetrate the meat better,” says Nolden.
- What speaks against this: spices lose their flavor when grilled. “In addition, salting can draw water out of the meat.”
- That’s why Nolden advises: “If you want to salt the meat in advance, you should grill it immediately.”
Sidetrack: Pickles are also a matter of taste. “They are sometimes used in packaged goods, such as supermarkets and discount stores, to add weight to weight.” But be careful: “There are also specialized companies that have developed their own tasty recipes,” says a trained butcher.
He is a purist himself: “I only season a good piece of meat with coarse sea salt and a little broken pepper.”
Recipes: How to conjure up a creative marinade
You can easily make marinades yourself – without any additives and according to your taste. Here are two options: liquid and dry marinades.
Liquid marinades: They usually consist of three components:
- acidto make the meat soft and retain moisture better: vinegar, lemon juice, wine, fruit juices, cream or buttermilk.
- Spices for taste: the possibilities are almost endless – herbs, garlic, onion, pepper, ginger, lemongrass, pepper, curry, honey, yogurt or spice sauces such as soy sauce, tabasco, chili sauce, ketchup or mustard and beer or wine.
- Oil, To keep the meat juicy – but not necessary: tasteless or seasoned oils are best.
Basic mixture as a suggestion:Stir in lemon juice, oil and pepper. Then experiment with the spices: if you like the exotic, add some curry and ginger.
Or maybe you prefer the spicy version with chili peppers, oregano and tomato paste? Try it out!
Preparation: Coat the meat thickly with the marinade so that the marinade can be absorbed.
The time it takes to marinate the meat before grilling depends on its size and thickness. Experts from Stiftung Warentest recommend that a 150-gram steak be chilled in an Indian marinade, for example, for at least twelve hours before grilling.
Before putting the marinated meat on the grill, it’s best to put it on a kitchen towel and wipe off any excess oil. This will prevent any liquid from dripping onto the grill.
By the way: test.de recommends a recipe for an Indian pickled steak. Just mix natural yogurt, tomato paste, soy sauce, onion, garlic, ginger, cumin, fenugreek, jam, lemon, coriander seeds, cardamom, sweet paprika, chili and two sticks of lemongrass.
Brush with this marinade beef steaks, chicken, tofu or, for example, zucchini. The meat should be in the marinade for twelve hours – then it will be aromatic and soft after grilling.
Dry marinades: They are also called rubbing or rubbing because you are massaging the mixture of spices into the meat. This season the meat – usually larger pieces – on the outside and, depending on the mixture, creates a cool crust. You can experience it here too.
Stiftung Warentest gives some unusual abrasion suggestions. How about rubbing fresh lemon fennel over chicken, pork or fish? If you want to try something exotic in taste, you can make your own vanilla-coffee beef and lamb rub or an oriental lamb, poultry or beef rub.
For 6 people you need:
Ingredients for vanilla coffee paste:
- half a grain of vanilla
- 20 juniper berries
- 25 grams of coffee beans
- 7 g of anise
Ingredients for Oriental Ruby:
- 3 cloves
- 20 g of cumin
- 15 grams of black pepper
- 2 g of coriander seeds
- 5 g cinnamon flower (alternatively cinnamon powder)
How to prepare these cloths
- To bake: Bake the individual spices in a pan thoroughly and without fat – except for the vanilla pod, which you just need to scrape and add later.
- mortars: Once the spices are fragrant in the pan, put them on a plate and let them cool. Then grind everything into small pieces, advises the Stiftung Warentest.
- Rub in: Then brush the raw meat thinly with a little oil. Rub the mixture of spices into the meat. You can do this by hand or put everything in a freezer bag – and then knead it gently.
According to Stiftung Warentest, the cloths are kept in the refrigerator for around 5 days.
© dpa-infocom, dpa: 210720-99-451412 / 32