PREP TALK
122 TASTE SEPTEMBER 2019
PH
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Beefiscomplementedbyfresh
herbs–makeachimichurrisauce
usinggarlic,chilli,coriander,
parsleyandoreganotoaddafter
themeatiscooked.
TIMEOUT
Contrarytowhatyourdadmightbelieve,
marinatingmeatfordaysisn’tnecessarily
a goodthing.Marinadescontainsugar,
saltandacid,whichbreakdownmeat.
Acidcanmakemeatmushyif leftfortoo
long,whichisnotwhatyouwant.
A marinadewillalsoneverpenetrateall
thewayintothemeat,nomatterhow
longyouleaveit,andthat'sokaytoo.It’s
thefirstthingthatcooksandcreatesa
flavourfulcrust,whichiswhatyouwant.
Marinatingmeatforjust 20 minutescan
makea bigdifference,sofireupthat
braaifora midweekgrillsessionwhen
yougethomefromwork.
Brusha glaze,suchasbarbequesauce,over
chickenjustbeforeit’scooked.Itwon’taffect
the texture,butwilladd oomph.
Fishneedsa gentletouch,suchas
lemonzestandherbs.Simplysprinkle
over just before cooking.
Briningchickenin
buttermilkmakesitsuper
tenderand succulent.
Dryrubsdon’taddany
moisturetomeatorfish,
whichmeansitstartsto
caramelisethemomentit
hitsthe grid. Woolworths’
spicerubs arenotirradiated
and contain noadded MSG.
There’sa schoolofthought
thatsaysyoushouldmarinate
yourmeatafterryou’vecooked
it.Itdoesmakesense:that
wayyougettheperfectsear,
plusalltheflavour.Letitsoak
for 15 minutes,thenwarm
gentlybefore serving.