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 ...
I marinated chicken five days ago in lemon juice, seasoned salt, and garlic powder, is it still safe to cook in the oven?
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 ...
I decided to marinade some chicken for tomorrow night's meal but the only time I have to do it is tonight. Obviously it's going in the fridge for that time period. I've never marinated meat for that ...
I had a mutton shoulder and I wanted to prepare it in a way which imitated to some point doner kebab, so the meat was sliced into thin pieces and fried on a pan. However it was a bit tough. I'd ...
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 ...
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 ...
I love marinated meat, I love the extra flavor that the marinade adds to it. However, I don't always have the option to BBQ it, so sometimes I have to use a frying pan. However, this always creates a ...