Italian chef Giada De Laurentiis highlights her unique approach to marinating meats, which differs from traditional methods where marinades are applied before cooking. Instead, she suggests that in Italy, marinades often come after cooking to preserve the flavors of high-quality ingredients like olive oils and vinegars. Heating can diminish the potency of herbs and spices. Although pre-marination helps in tenderizing and flavoring the meat, the post-cooking marinade method allows for a richer taste experience, effectively balancing moisture retention with flavor preservation.
When enhancing meats, Giada De Laurentiis emphasizes that traditional Italian marinades are typically applied after cooking, preserving the flavors of high-quality ingredients.
Marinating after cooking allows rich olive oils and vinegars to maintain their robust flavors, while many herbs lose intensity with high heat.
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