Tagged Questions
8
votes
2answers
209 views
If salt dehydrates the meat, then why would brining make it more juicy as a whole?
As the title says, why does brining work?
If salting, by osmosis, pulls the water out of the meat, then why is meat considered more juicy after it's cooked?
4
votes
1answer
1k views
Will potatoes turn brown / gray in oil?
When I was a fry cook we made fresh fries and kept them in a bucket of water to keep them from turning brown (not sure if that's oxidation or what), will oil inhibit the same chemical reaction?
I ...
6
votes
2answers
497 views
Using seltzer to help a marinade
I saw the host on a cooking show claim that using seltzer in a marinade will help the flavors better penetrate meat via the carbonation. Is there any truth to this, and how would it actually work? ...
3
votes
3answers
3k views
What are best practices for using Yoghurt as a Marinade?
I'm cooking for 30, Lamb Chops are on the menu and I want to do them in a Yogurt Marinade. I've done Yogurt Marinades with mixed results and I wonder if there are some best practices? specifically:
...
5
votes
1answer
161 views
Why does horseradish paste “curdle” when cooked?
I once made a tuna marinade that included some imitation wasabi paste. Usually when I cook like this, once the fish is done I cook down the marinade into a thicker sauce. In this case, the sauce ...
4
votes
2answers
2k views
Does marinating break down proteins the way brining does?
Brining makes meat tender because the salt (and some sugar) breaks down proteins. Shouldn't a salty/sugary marinade do the same thing?
