Marinating
Meat or vegetables sit in a seasoned liquid so the surface takes on flavour.
What to do
- Salt it and cover it with marinade. Enough to coat, not a litre to swim in.
- In the fridge, covered. Fish an hour, chicken a few hours, vegetables less.
- Pat dry before cooking. Wet meat steams instead of browning.
A common slip. A whole night in lemon or vinegar turns the surface chalky.