{"id":3500,"date":"2019-08-30T14:23:34","date_gmt":"2019-08-30T18:23:34","guid":{"rendered":"https:\/\/www.stationgrill.ca\/?p=3500\/"},"modified":"2026-09-16T12:35:41","modified_gmt":"2026-09-16T16:35:41","slug":"tout-savoir-sur-les-marinades-de-barbecue","status":"publish","type":"post","link":"https:\/\/www.stationgrill.ca\/fr\/blog\/tout-savoir-sur-les-marinades-de-barbecue\/","title":{"rendered":"Tout savoir sur les marinades de barbecue!"},"content":{"rendered":"<p>Pour devenir un pro du barbecue et varier les saveurs lors vos repas traditionnels entre amis, les marinades sont l\u2019\u00e9l\u00e9ment indispensable ! Voici donc tout ce que vous devez savoir sur les marinades de barbecue.<\/p>\n<p>&nbsp;<\/p>\n<h2>\u00c9l\u00e9ments indispensables<\/h2>\n<p>Pour r\u00e9ussir n\u2019importe quelle marinade, trois \u00e9l\u00e9ments sont indispensables \u00e0 votre recette\u00a0:<\/p>\n<ul>\n<li>Un \u00e9l\u00e9ment acide<br \/>\nVinaigre balsamique, yogourt nature, vin blanc, vin rouge, bi\u00e8re, moutarde\u2026<br \/>\nEn premier lieu, cet \u00e9l\u00e9ment permet d\u2019attendrir la viande.<\/li>\n<li>Un \u00e9l\u00e9ment gras<br \/>\nBeurre, huile d\u2019olive, huile de coco, huile de tournesol\u2026<br \/>\nL\u2019\u00e9l\u00e9ment gras permet de faciliter la diffusion des saveurs dans la viande.<\/li>\n<li>Des herbes, \u00e9pices et aromates<br \/>\nTout passe par les assaisonnements choisis\u00a0: \u00e9rable, cumin, miel, romarin, ail, menthe\u2026<br \/>\nLes combinaisons sont infinies !<br \/>\nEt finalement, les assaisonnements permettent de donner une saveur relev\u00e9e, bois\u00e9e, sucr\u00e9e \u00e0 la viande.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h2>Dosage de la marinade<\/h2>\n<p>Il n\u2019existe pas de r\u00e8gle pour le dosage de vos marinades. Cependant, il faudrait qu\u2019il y ait autant d\u2019\u00e9l\u00e9ment gras que d\u2019\u00e9l\u00e9ment acide. Ensuite, laissez aller votre imagination et faite selon vos go\u00fbts.<\/p>\n<p>&nbsp;<\/p>\n<h2>Dur\u00e9e de la marinade<\/h2>\n<p>Il faut compter entre 1h et 24h.<\/p>\n<ul>\n<li>Pour une viande bien tendre, laissez votre viande mariner pendant 24h avant de cuisiner.<\/li>\n<li>Pour une viande moyennement impr\u00e9gn\u00e9e, comptez trois heures au r\u00e9frig\u00e9rateur.<\/li>\n<li>Pour les poissons, comptez entre 15 et 30 minutes selon la taille.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h2>Mention sp\u00e9ciale pour la volaille<\/h2>\n<p>Concernant la volaille, leur chair \u00e9tant imperm\u00e9able une marinade traditionnelle ne s\u2019impr\u00e8gnera pas. Il existe donc deux solutions\u00a0:<\/p>\n<ul>\n<li>Pr\u00e9parer une saumure avec une base liquide (eau, vin, bi\u00e8re) et du gros sel. Ensuite ajouter les aromates et assaisonnements d\u00e9sir\u00e9s.<\/li>\n<li>Pr\u00e9parer une marinade \u00e0 base de yogourt nature ou de babeurre (car ces ingr\u00e9dients contiennent des enzymes recherch\u00e9s) et y ajouter l\u2019assaisonnement d\u00e9sir\u00e9.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h2>Dernier conseil<\/h2>\n<p>Pour une marinade bien homog\u00e8ne et pour ne pas salir une assiette inutilement et verser la marinade pr\u00e9par\u00e9e dans un sachet de cong\u00e9lation. Par la suite, y d\u00e9poser un ou deux morceaux de viande et placer le sachet au r\u00e9frig\u00e9rateur.<\/p>\n<p>&nbsp;<\/p>\n<p>Suivez tous ces conseils et de toute \u00e9vidence vous deviendrez un pro du barbecue avec votre nouvelle <a href=\"https:\/\/www.stationgrill.ca\/fr\/collection-cuisine-exterieure\/\">cuisine ext\u00e9rieure<\/a>!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pour devenir un pro du barbecue et varier les saveurs lors vos repas traditionnels entre amis, les marinades sont l\u2019\u00e9l\u00e9ment [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":3501,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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