Whenever I make a marinade for fish or meat (usually invented and based on what I have in the cupboard), it often burns when I cook the dish in the oven. How can I avoid this?Tatiana, Strasbourg, France
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. That aside, I’m all up for invention and using what you have.
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?
That said, the simplest solution is just to keep an eye on things and, if your dish is taking on too much colour, to cover it with foil. A splash of water, stock or other liquid (before covering with foil) is also a good idea, to create steam and prevent burning. Incidentally, if you’re making something that takes a long time – slow-cooked meat, say – it’s always a good idea to cover the dish, to ensure that it doesn’t dry out and then burn.
If your marinade involves the likes of honey, maple syrup or sugar, it might also be an idea to reduce the sugar levels, because it’s likely to be those sugars that are catching and burning. Also, make sure that whatever you’re cooking is evenly coated with the marinade, rather than the marinade simply being brushed on top, because this also reduces the chances of the marinade burning.
Mind you, a recipe is absolutely worth using if only as a guide, and even if you don’t have all the ingredients listed, both for the amount of liquid that’s required and for accurate cooking temperatures and timings.
