The tag has no wiki summary.

learn more… | top users | synonyms

5
votes
2answers
4k views

Is acid-marinated raw chicken still safe after several days?

I marinated chicken five days ago in lemon juice, seasoned salt, and garlic powder, is it still safe to cook in the oven?
4
votes
1answer
2k 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
715 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
4answers
5k 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: ...
3
votes
2answers
610 views

Making jerkies less salty

So yesterday I made my first ever home-made jerky. It tastes great (I suppose I followed a good recipe). However, it is quite salty. I thought I didn't use a lot of salt, but I did use a lot of soy ...
4
votes
2answers
6k views

How necessary is it to marinade meat before making jerkies?

So I just got myself a dehydrator, for the purpose of making jerkies. I was thinking of just seasoning the meat lightly instead of marinating them, which takes considerably more time, needs more ...
2
votes
3answers
673 views

What north atlantic fish can we use to make a good ceviche?

I am planning to do a ceviche entrée in Ireland but I am limited in the choice of seafood and most likely won't find Peruvian/Pacific ones. Any recommendations for? substitutes
7
votes
2answers
6k views

What are some good spices to marinade and season baked hot wings?

I've gotten pretty good with baked hot wings, and I'm trying to create an even better taste through seasoning or marinading. Right now, I use salt, pepper, butter, Tabasco sauce, and tons of Frank's ...
5
votes
3answers
6k views

“Post-marinating”? Is it a real term or do my taste buds deceive me?

Two nights ago I cooked some chicken on my George Foreman grill, just plain (a bit of non-stick spray but that's it). Then I chopped it up and put it in rice and stuck it in a tupperware for lunch ...
5
votes
1answer
168 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 ...
17
votes
1answer
674 views

How to marinate cheese

In the answers to this question http://cooking.stackexchange.com/questions/8624/jerk-vegetable one of the suggestions is to marinate some cheese. This is not something I have heard of before. I was ...
4
votes
2answers
1k views

Why do you marinade steak with onions?

Most recipes call for onions when marinading steak, but...why?
4
votes
2answers
3k 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?
5
votes
2answers
3k views

Using a vacuum sealer to marinade?

With the vacuum sealers that have hit the market, they're have been a lot of toys added onto the products. One such device is used for marinating meat. It just looks like a tupperware bin with a ...
15
votes
8answers
127k views

How long is it safe to marinate meat?

I started marinating some almost-thawed chicken and skirt steak in the refrigerator on Monday. It's Saturday, and I still haven't gotten around to cooking the meat. Is the meat still safe to cook ...