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1answer
57 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
vote
1answer
78 views

Reusing marinade

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 ...
1
vote
0answers
33 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?
11
votes
2answers
878 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?
1
vote
1answer
55 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 ...
3
votes
2answers
837 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?
2
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1answer
95 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, ...
7
votes
2answers
198 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
156 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
86 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
votes
1answer
157 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 ...
11
votes
2answers
8k 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 ...
4
votes
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. ...
2
votes
1answer
130 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 ...
0
votes
0answers
13 views

marinating chicken thighs and legs for more than 2 hours before cooking in the oven [duplicate]

I wanted to use a recipe to cook the chicken thighs and legs which recommends marinating them in saffron, lime juice, water and grated onion for two hours before cooking in the oven. Unfortunately I ...
1
vote
3answers
100 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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vote
2answers
176 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 ...
3
votes
1answer
213 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 ...
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5answers
6k 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 ...
7
votes
3answers
5k 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 ...
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2answers
1k 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 ...
2
votes
2answers
4k 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 ...
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9answers
186k 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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vote
1answer
74 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?
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
436 views

Whisky instead of wine in marinades?

I know that almost every one of us use wine or vinegar for marinades or meals. Recently I was cooking a Chinese food and tried whisky instead just for a difference. That bitterness of the whisky ...
5
votes
1answer
4k 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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5answers
19k 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: ...
0
votes
1answer
525 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 ...
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votes
4answers
7k 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: ...
0
votes
1answer
851 views

Problem cooking chicken wings with a bbq marinade

I've cooked chicken wings in a bbq marinade before and the results were disastrous, I put them in a pre-heated oven that was heated to 200 degrees celsius however as the marinade contains sugar the ...
4
votes
2answers
3k views

Why do you marinade steak with onions?

Most recipes call for onions when marinading steak, but...why?
2
votes
1answer
146 views

Marinating in a bag vs pan

Does it make a difference if you marinate a steak in a plastic Ziploc bag or just a covered pan?
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vote
1answer
2k views

How long, optimally, should you marinate chicken or beef?

When cooking meat, marinating is a frequent technique. However, what's the optimal amount of time that one should marinate your meat? Is it different for different kinds of meat? What are some ...
3
votes
1answer
324 views

Marinating Chicken before stewing it. Will there be a significant difference in the flavour?

I plan to cook some curry chicken and some Jamaican style brown stewed chicken. The chicken is cut up into small pieces. Normally I would season the chicken have it sit for a couple of hours in the ...
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2answers
3k views

Chicken marinade with soy sauce - have I done something wrong?

I have made a chicken marinade with soy sauce, olive oil, dry herbs and spices. I put it to marinate for 3-4 hours (like I mostly do), but I couldn't cook it that night so I left the chicken in the ...
2
votes
1answer
310 views

better to marinate in vacuum?

I am going to marinate some chicken for an Indian dish. I will cook it sous vide. now I wonder whether I should vacuum seal chicken with marinade, or marinate and then vacuum seal? what is preferable ...
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votes
1answer
3k views

Is it safe to throw frozen meat in marinade?

What if I don't wait for it to defrost. Does it affect taste in a bad way? Or is it unhealthy? How does it compare to thawed meat?
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3answers
10k 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 ...
4
votes
2answers
6k views

Is a whole chicken still safe after 5 days marinating in the fridge?

I marinated a whole chicken and put it in the fridge for 5 days--can I still cook and eat it?
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votes
2answers
3k views

What does “curd” mean in a South Asian recipe?

I've seen the word "curd" used in a few South Asian recipes (like, notably, some "Butter Chicken" recipes). In one video, it kind-of looks like it might be cottage cheese (or something like that), ...
0
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4answers
115 views

Low fat marinades that still work

I´m a huge fan of good meat marinades. However, marinades usually include a lot of oil and adding it to a high fat meat, e.g. lamb or pork is adding more calories in my food than I care for. Do you ...
2
votes
1answer
114 views

How do I intensify my marinade/brine?

I often enter BBQ competitions where we are asked to use a "star" ingredient (such as dark beer or other product). In most cases, this means using it to marinate/brine your meat before putting on the ...
1
vote
1answer
522 views

What should I use to marinate chicken with a lime seasoning?

I'm trying to marinate chicken with lime for a party. I know I can't use metal as a marinating dish otherwise it corrodes. Is wooden okay to use? I need an answer hopefully within the hour because of ...
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votes
2answers
3k 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 ...
2
votes
1answer
357 views

Guidelines for marinating vs seasoning steak based on grade and/or cut?

Are there general rules of thumb for when to marinade a steak vs seasoning with a little salt before cooking? Should marinades be reserved for grades select and choice or can they be used on prime ...
2
votes
2answers
2k views

Does a long marinade time matter for chicken, shrimp, etc?

I have no doubt that a long marinade makes a difference for coarsely striated meats like beef, pork, lamb and some fish. But I've got my doubts that marinating, say, chicken or (peeled) shrimp for ...
4
votes
1answer
324 views

Can you use marinade twice if it was first used on precooked meat?

I made precooked frozen meatballs in the crockpot with jelly and honey BBQ sauce. It was really yummy and was wondering if the sauce that's leftover would be ok to marinate some ribs in?
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vote
1answer
213 views

Should I boil the alcohol out of marinade?

A recipe for cooking pork calls for sake in the marinade. Should I boil the alcohol out or should I marinate with the alcohol intact? I read somewhere that alcohol can cook the meat just like acid, ...
4
votes
2answers
5k views

Meat and Poultry Changing Color in Marinade?

I am working on a marinade for my chicken breast and filet mignon for a fondue we are planning on having tonight. I took the meat out of the fridge and noticed they both seemed to change color. The ...