If you’ve ever pulled a tray of marinated meat or fish out of the oven only to find the marinade burnt to a crisp, you’re not alone. It’s a common kitchen conundrum that can leave even the most seasoned home cooks scratching their heads. But fear not, because acclaimed chef Yotam Ottolenghi is here to help you conquer those burnt bits once and for all.
The Secret’s in the Recipe
While improvisation can be the spice of life in the kitchen, Ottolenghi suggests that when it comes to marinades, it pays to follow a recipe – at least loosely. Recipes are more than just a list of ingredients; they’re a roadmap that can guide you to the right oven temperature, marinating time, and cooking technique.
“Speaking as someone who is in the recipe-writing business, it would be remiss of me not to suggest that you consider following one, even if only loosely,” Ottolenghi advises. But he’s quick to add that he’s all for invention and using what you have on hand.
Watch the Temperature
One of the most common culprits behind a burnt marinade is an oven that’s simply too hot. Ottolenghi recommends double checking your oven temperature and considering lowering the cooking rack. “My first thought is that your oven might be too hot and/or the dish is too close to the top. Have you tried things lower, both in terms of temperature and position?”
The Foil Trick
If you notice your dish is starting to take on too much color too quickly, Ottolenghi has a simple solution: grab a sheet of foil. Covering your dish partway through cooking creates a steamy environment that can help prevent burning. For slow-cooked dishes that take a long time, he recommends covering from the start to prevent the marinade from drying out and burning.
A splash of water, stock or other liquid (before covering with foil) is also a good idea, to create steam and prevent burning.
Yotam Ottolenghi
Dial Down the Sugar
While a bit of sugar or honey can add lovely caramelization, too much of a sweet thing can spell trouble. Ottolenghi suggests reducing the sugar levels in your marinades if you find they’re prone to burning. You can also try diluting sugary marinades with a bit of water or stock to lower their burning potential.
Coat Evenly
When it comes to marinating, technique matters. Rather than simply brushing the marinade on top of your meat or fish, make sure you coat it evenly on all sides. This helps the marinade penetrate more deeply and reduces the chances of it burning on the surface.
The Bottom Line
While Ottolenghi is all for kitchen creativity, he maintains that when it comes to marinades, recipes can be your friend. They can guide you to the right:
- Oven temperature
- Marinating time
- Amount of marinade
- Cooking technique
Of course, even the best laid plans can sometimes go awry. That’s where Ottolenghi’s foil trick comes in. When in doubt, tent it out! A simple sheet of foil can be the difference between a perfectly caramelized crust and a burnt, bitter disappointment.
So the next time you’re whipping up an inventive marinade, take a page from Ottolenghi’s playbook. Embrace creativity, but let recipes be your guide. Keep a close eye on your dish as it cooks, and if things start looking a little too toasty, break out the foil. With these tips in your apron pocket, you’ll be able to bid burnt marinades a fond farewell.
