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0
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0answers
14 views

Lemonade as a base for steak marinade

I have marinaded steaks in the past with acidic juices, usually including orange juice. The acidity seems to help with the tenderization of the meet and the slight sweetness in addition with salt and ...
10
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4answers
34k views

Is it bad to marinate meat for too long?

From my experience it is always best to marinate meat for a decent amount of time, so the meat can "soak" up the marinade and be more flavourful. However, I came across this recipe here: ...
3
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1answer
63 views

How do I get pepper to stick to my beef jerky?

I have been making beef jerky for a few years now and have settled on a recipe I like a lot and use the majority of the time. It includes cracked black peppercorns which add a pepper flavor to the ...
14
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5answers
21k views

How does soaking liver in milk work?

Soaking liver in milk is said to be a common technique that supposedly helps to remove impurities, softens flavour, and tenderises the liver. I tried it, and the liver turned out alright, but it got ...
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1answer
5k views

Why marinade meat with acid or enzymes?

This might sound like a queer question, but why do we marinade meat with acid / enzymes? Given that marinading doesn't tenderize meat, it just turns the outer fibers into mush and releases the juices ...
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2answers
103 views

Is it okay to marinate brisket for 48 hours?

My wife and I had planned to cook a brisket for dinner tonight. Our plans have changed and we would now like to cook and eat the brisket tomorrow night instead. Yesterday, before we knew our plans ...
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1answer
78 views

Would raw soy sauce marinated chicken be more salty when cooked the next day?

If I had unused soy sauce marinated chicken, would it be more salty when cooked the next day?
8
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5answers
9k views

Using a vacuum sealer to marinate?

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 ...
2
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5answers
218 views

For patting dry meat, what is a substitute for paper towels?

Patting dry with paper towels is really wasteful. I would like to pat dry meat with something reusable like a kitchen towel, yet I fear some of the bacteria will remain on it and make it contaminated. ...
7
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2answers
32k views

Will soaking chicken in milk hurt the chicken

I'm trying a new recipe and I was told to soak my boneless skinless chicken thighs in milk with a little spices. Let them soak for a while then take them out of the milk and then drop them in seasoned ...
1
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1answer
42 views

How to tenderizing chicken with soy sauce instead wet brining?

Since brining is about how much salt/water you use, how do I switch to a soy sauce marinade? If the standard brine for 2lbs of meat is 1/4 Cup of Table Salt and 1 quart of water, then that means that ...
6
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3answers
232 views

Do you achieve better results from marinating if you poke holes in the meat beforehand?

Usually when I marinate any kind of meat (usually chicken or steak), I always just stick the whole piece of meat in marinade and let it sit for X hours. My question is, is it possible to achieve ...
7
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4answers
9k views

Why do you marinade steak with onions?

Most recipes call for onions when marinading steak, but...why?
0
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0answers
41 views

What are the marinating times for different cuts of chicken?

From whole bird to breasts to thighs, wings and drumsticks. What is the advised marinating time for different cuts of chicken? Is having skin on or off affects the time or the ingredients that go into ...
6
votes
4answers
15k views

Is it OK to marinate chicken and pork together?

I just want to minimize dishes taken to a BBQ--marinating pork chops in a lemon/herb/olive-oil baste along with some chicken skewers. Is there anything to worry about with trichonosis when preparing ...
2
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2answers
142 views

How do I get good results with marinaded venison?

I had some deer ragout and let it marinade one day in wine, brandy and with some spices. Then I added some fresh vegetables, cold water and put the heat on. Let it simmer for a couple of hours. The ...
2
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2answers
3k views

What is the minimum time for a decent meat marinade?

Is there a good minimum time to recommend for the time to marinade meat? Or is it always best to eave overnight if you want good results? Do citric juices such as lime or vinegar reduce this time?
2
votes
1answer
29 views

Marinating venison?

I have tried again and again to find a good solution to marinating venison as it never turns out right because of the natural jucies. So what is the correct process of doing this or what should i use? ...
0
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1answer
77 views

What causes flavors to “marry”?

I'm looking at vinegar-based BBQ sauce recipes, and a lot of them tell you to let the mixture sit for a day in order for the flavors to balance each other out. I've also seen this advice for curries ...
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3answers
5k views

Rinse meat after marinating in yogurt?

I have a few recipes that require marinating meat in yogurt (usually poultry), but none of them are particularly clear on what to do with the meat after marinating, but before cooking. For example, I ...
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2answers
4k 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?
1
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1answer
50 views

Effect of metal colander on jerky meat post-marinade

I make a lot of beef jerky. I always marinade in for at least a day in a Ziploc bag. After marinade, I leave it in a colander for several hours to drain and speed up drying. The colander I've always ...
7
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6answers
9k views

How is Kiwifruit used to tenderize Meat?

I just read today that Kiwifruit is used to tenderize meat. I wanted to make some fruit chutney anyway, normally I'd go for mango, but why not use kiwifruit fruit this time? I read that the actinidin ...
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3answers
41k views

Can I freeze marinated chicken breasts?

I bought marinated chicken breasts from the butcher and didn't realize I bought twice as many as I really wanted! Is it ok to freeze half of them? The marinade is a garlic butter, so not acidic like ...
4
votes
1answer
74 views

Can I boil a yogurt marinade if I add cornstarch?

I'm making tikka masala tonight, and the chicken is marinating in a yogurt mixture. I've already made a sauce to eat it with, but I was wondering if there was a way to bring the marinade to a boil so ...
0
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0answers
225 views

Optimizing Marinating Speed

I've read that evacuating the container will speed up marinating seriously. Is this true? Why is that? Are the other ways to decrease marination time? Maybe something more suitable for home use?
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11answers
253k 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 ...
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2answers
3k views

How does velveting work?

The Chinese technique of velveting works. It creates a lusciously tender bit of meat, and I'm a complete advocate of making the small additional effort. If you've ever done it, you're already a ...
0
votes
2answers
1k views

Can I use a yoghurt marinade in sous-vide cooking?

I want to cook a Indian-inspired chicken dish. The recipe calls for yoghurt in a marinade for the chicken. I am fine with the marinade, but I also want to cook the chicken sous-vide. I now wonder ...
2
votes
1answer
2k views

Why does tilapia and swai fish taste like catfish?

I have been cooking fish for over 40 years. Catfish is a fish I can not stand. My family buys and loves tilapia and swai and no matter how I cook, grill, bake, fry, season, marinate, flour it, ...
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votes
2answers
535 views

What is the correct order to both marinate and velvet the meat?

Velveting a meat is a Chinese technique to coat meat with oil and egg whites and can prevent overcook. In the process, it needs to be left for about 30 minutes in refrigerator for the coat to apply ...
2
votes
2answers
210 views

Will a pineapple marinade reduce a beef roast to paste?

My butcher gave me this warning: Make sure you don't soak your beef in a pineapple marinade, stick to brine. I tried it with pineapple once and I ended up with a paste. Now seems too incredible ...
1
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1answer
191 views

Marinade with or with out sugar?

I want to marinade some meat to infuse with some flavors. (Ribs as it happens, with liquid smoke, whiskey, orange liqueur, spices) I was about to put in some brown sugar as well; but I was wondering ...
0
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1answer
262 views

5 Day marinated chicken breast [duplicate]

Bought chicken breast on Sunday and put in marinade. It is now Thursday. Chicken has turned a bit white . . . is it safe to cook and eat at 5 days in marinade?
1
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1answer
176 views

Reusing marinade [duplicate]

I've always been told you can't reuse marinade, so I always throw it out. But this evening, I marinated chicken, and then I took the chicken out (this was around ten minutes ago). Can I put a piece of ...
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0answers
34 views

How long will a vinegar based marinade keep in fridge? [duplicate]

How long does a vinegar based marinade stay safe to use if keept in the refrigerator?
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2answers
1k 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?
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1answer
68 views

Best Way To Remove Fajita Contents From Marinade

Usually when I marinade something it's just a single piece of meat. I can just pull it out and discard the rest of the marinade. However, when I have strips of chicken and vegetables all marinating ...
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2answers
1k views

Can I put chicken marinade on chicken after it was almost cooked?

Can I put uncooked chicken marinade back on chicken after it is almost finished on the BBQ or roasted?
3
votes
1answer
311 views

Fajitas: Marinade Vegetables With Chicken

My local grocery store prepares a chicken fajita blend that has the chicken, marinade, onions, and peppers all mixed together. It's simply for convenience. Buy x amount of the mixture, go home, ...
8
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2answers
588 views

How does rub or marinade actually seep into meat?

This morning I began crockpotting my first (ever) pork butt in an attempt to make pulled pork. In preparation of this, two days ago I smeared the meat with a spice rub and put it in a large sealed bag ...
3
votes
1answer
574 views

Why did my steak marinade not make a difference?

I recently discovered the joy of cooking and I have no idea what I'm doing but I've been experimenting. Recently, I took two beef shoulder steaks, both just under 3/4" thick, both purchased at the ...
4
votes
1answer
472 views

What does the oil do in a marinade? [duplicate]

A basic marinade is acid, oil, herbs/spices. I understand the herbs and spices are for taste, the acid helps meat absorb by breaking down the tissue and taste. What is the oil for?
4
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1answer
215 views

Keeping consistent quality of marinated meat throughout the day in a restaurant

The issue I need help with is knowing how to serve marinaded meats consistently to customers. I have found that for my recipe, the marinaded meats taste good after three hours of marinating. Of ...
4
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2answers
2k views

Is it possible to overmarinade a steak?

I know it won't spoil; the spoil by date is next week. I'm cooking it in 48 hours (Friday Evening). It'll rest in the lowest part of my fridge as well. My marinade consists of vinegar and salt. ...
3
votes
1answer
830 views

How long will my homemade marinade with orange juice last?

I have a question regarding a marinade that I made. It contains juice. How long will it keep in the refrigerator? I have the final marinade in a air tight glass jar. Here are the ingredients: 6 ...
1
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3answers
620 views

What can I substitute for tomato paste to thicken a marinade?

This recipe calls for 2 TB tomato paste in the marinade. I assume it is to thicken it so more stays on the meat and veggies. I don't want to open an entire can of tomato paste just to use 2 TB. Can I ...
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2answers
606 views

Is putting meat in the fridge to marinate necessary?

I watched some cooking videos and sometimes I see that in order for the pepper, salt, sake, or whatever go into the meat, the meat needs to be put in the fridge, even for 30 minutes. Why is that? Is ...
2
votes
2answers
9k views

Brine, then marinate?

I have a chicken recipe that requires marinating. However, I'd like to brine the chicken as well. How do I go about doing this? Should I brine the chicken, then marinate it? Should I marinate it ...
1
vote
1answer
109 views

Any downside to pre making marinade and then putting it in the fridge?

I was just wondering, is there any downside to making a marinade and then storing it in the fridge before it's used?