Marinade magic: How to add flavour like a chef

Author: Jenny Woodberry Save to favs Log in now in to enjoy this feature See favs

-

Chef Jenny Woodberry shares tips and tricks designed to make preparing healthy meals as easy as possible. Here she explains how to bump up the flavour of a meal by using marinades and rubs.

I want to show you how to inject as much tastiness as possible into your food – right from the start. So, let’s talk about marinades. googletag.cmd.push(function() googletag.display("div-gpt-ad-inread"); );

This technique is a great way to infuse a lot more flavour into your meals and, once you start, you’ll find it hard to go back to a time when you didn’t do this!

There are two types of marinades – wet and dry – and which type you use depends on what you are marinating. Wet marinades usually use oil or yoghurt as a base while a dry rub involves a simple blend of dried herbs and spices.

Tandoori chicken, for instance, is always marinated in a yoghurt-based mix, in order to lock in lots of moi...