But a seasoned Thai chef typically likes to get a head start in preparing, flavouring and tenderizing their meat before putting it on the heat, by marinating it, a process which might start a day in advance, if not the night before. The longer you marinate, the more flavourful the meat, but careful when using ingredients that can spoil if left exposed too long. Tip: A fridge will slow down the spoiling process.
The meat marinating process in Thai is called “muck” หมัก and in use, the word precedes the type of meat being marinated. So for marinated chicken, we say “muck gai” หมักไก่ marinated pork, “muck moo” หมักหมู; and marinated beef “muck neua” หมักเนื้อ. As for the actual contents of the “muck”, various types of spices and sauces can be used, and depend on the chef, each of who will have their own secrets he/she may guard to their grave! As for the home chefs without grandma’s cook book, don’t be afraid to get creative with the spice and sauce rack. So how do you like to muck your meat?