The Prague Post
November 23rd, 2008
Endowment Fund     Business Listings ONLINE      Reservations      Classifieds    Subscriptions
Hotel Prague Centre

Home » Archives » Night & Day

Soaking it in

Marinating makes for something extraordinary
From the chef | Search restaurants | Archives

June 11th, 2008 issue

COURTESY PHOTO
COURTESY PHOTO A taste of the American South can be achieved with a good rub and a fiery grill.
When chefs rub seasoning into meat or cover a piece in oil and allow it to sit overnight, the reason may seem clear.
But marinades do more than add flavor. Depending on the type — dry rub, wet rub, brining — its purpose may be to enhance the taste, to tenderize tough cuts or a little of both.
Enzymes from certain plants and acids found in citrus, oils or even dairy products work to break down fibers in the meat, a process known as tenderizing. The famous South American dish ceviche, for example, relies on fresh-squeezed lime juice to soften raw fish.
But marinating thick sirloin steaks would only ruin the meat, turning the outer edges into mush and releasing juices into the pan once cooking starts. Thus, it’s best to limit wet rubs and brining to cheap, tough or thin cuts of meat.
Dry rubs also draw some moisture out, but they do more for the taste. Adding sugars into the marinade will help caramelize the crust, making for a sweet, spicy, savory experience.
Vlasta Jiroš Lacina is chef at Ambiente, located at Mánesova 59, Prague 2–Vinohrady. Tel. 222 727 851.

ALL-SOUTH RIBS

(Serves 10)
Ingredients:
5 kilograms pork ribs
500 grams mango-chili sauce
300 grams Caesar salad dressing
300 grams fresh celery
300 grams fresh carrot
80 grams red onion
Lettuce leaves
Marinade:
120 grams salt
90 grams crystal sugar
90 grams ground red paprika
80 grams cane sugar
40 grams ground cumin 
40 grams freshly ground pepper 
25 grams ground chili  
Preparation:
Heat a pan without oil and place paprika, cumin, chili and pepper in pan.
Roast spices for about 10 minutes (do not allow to burn).
Remove from heat and mix with other marinade ingredients.
Rub this mix into ribs and allow to sit for 24 hours in refrigerator.
The next day, preheat oven to 130 C.
Place a small pan with boiling water in oven and set ribs over this pan.
Bake ribs for 10 minutes then lower temperature to 100 C.
Bake for one hour then lower temperature to 75 C.
Bake for six or seven hours.
Place ribs on plate along with fresh vegetables (cut into sticks) and mango chili sauce.
Decorate with lettuce leaves sprinkled with Caesar dressing.
 


Other articles in Night & Day (11/06/2008):

Browse the Current Issue

If you enjoyed this article, why don't you subscribe to the print version!
We accept secure online transactions provided by PayPal and Moneybookers

Be the first to add a comment!


Full Name: *
City: *
E-mail: **
This comment can be published in the print version of The Prague Post
Enter the text on the right:
 visual captcha
Comment: *
* Required field. In order to be approved for display, comments must have a first and last name and a city.
** E-mails are required and will only be used for internal purposes.

Most visited in Business Listings

Provokator
Hotel booking
The Prague Post Online contains a selection of articles that have been printed in
The Prague Post, a weekly newspaper published in the Czech Republic.
To subscribe to the print paper, click here.
Unauthorized reproduction is strictly prohibited.