Hot answers tagged marinade
11
Actually, it's a popular misconception that brining works because of osmosis. If it was really osmosis at work, plain water would work better than salted water. Kenji over at The Food Lab went into this a few months ago: http://www.seriouseats.com/2012/11/the-food-lab-the-truth-about-brining-turkey-thanksgiving.html
Here's the relevant bit:
To ...
10
A lot of cheeses are naturally brined (feta, for example), and marinating cheese is not much different. For the best effect:
Pick a porous cheese
Cut off the edges if the cheese has a skin
Cut into smaller pieces to increase the penetration
Press it dry with towels (or paper towels)
You can inject the cheese to get more flavour in it
Marinate in flavours ...
10
Soy sauce, sake or mirin and sugar are the usual ingredients in a teriyaki sauce. The rice wines in particular are vital for an authentic teriyaki flavour.
So the question is somewhat moot: onions aren't usually found in teriyaki sauce anyway. The onions naturally add flavour to your marinade: if you like it, leave them in, if you don't, take them out. The ...
9
Soaking chicken in milk or buttermilk in the refrigerator overnight is a common practice when making Southern-style fried chicken. This practice supposedly tenderizes the chicken through the actions of enzymes naturally present in the milk. Yoghurt is used in a similar way in many Middle Eastern and southern Asian food ways.
The milk can be used alone, ...
9
Five refrigerated days is pushing well past the recommended boundaries--MeatSafety.org and FoodSafety.gov both recommend no more than 1-2 days.
The marinade would make no significant difference in the overall shelf life of the chicken. This applies even to acid or enzyme based marinades since the concentration and application is not uniformly controlled.
8
I can't see any reason for the marinating itself to make any difference. If it's safe to leave the (un-marinated) meat in the same conditions for the same length of time, then it's safe to marinate it for that long.
Five days in the refrigerator is definitely stretching it for chicken - usually no more than a few days is recommended, and that's assuming it ...
8
It'll be fine. I've done this multiple times, even occasionally for more than 1 night and never had a problem, if anything it improves things as the marinade has time to work into the meat.
If you can, give it a stir a coupe of times (every 6 hours maybe?) to ensure even coating.
The acids in orange juice and most (?) marinades are generally too weak ...
7
One doesn't generally marinate baked chicken wings because that runs counter to the goal of getting them crispy. I know that a lot of recipes tell you to do it, but while those recipes might result in good flavour, they'll also result in a pretty awful texture. Wings need to be baked with as little moisture as possible so they don't get soggy, and then ...
7
There are several reasons why you should marinate before cooking:
Many marinades contain raw ingredients that should be cooked along with the food being marinated, such as garlic or ginger. In some cases this may actually be a health hazard (raw garlic can harbor botulism), in other cases you'll simply end up with an undesirable pungent flavour.
Many ...
7
You can absolutely freeze marinated meat - defrost in the refrigerator, and it will continue to marinate as it defrosts. I find that it usually takes about a day to defrost chicken breasts in the fridge.
The meat is more of a concern than the type of marinade when it comes to freezing. Most marinades should be fine to freeze. However, if you're starting off ...
7
Don't worry about the pork contaminating the chicken, but rather vice versa. A good rule of thumb with chicken is to treat it as a biohazardius contaminant. Because it is. Salmonella is present IN chicken meat, unlike other meats where you will only find microbes on the surface. Your marinade doesn't seem particularly inhospitable to pathogen growth, so ...
7
Hardly a queer question. We marinate in acidic liquids because it tastes good, really. As Alton Brown said in the Good Eats episode, "Raising The Steaks":
"Acid doesn't tenderize meat nearly as well as enzymes. But acids can help you tenderize your own food. That's because acids taste tangy, and tangy tastes tell our saliva glands to do their stuff, and ...
6
You need to 1) increase the emulsification, and 2) reduce the amount of time the sauce is very hot.
You can try adding honey or mustard to the sauce, that will improve emulsification. You can also hit it with a stick blender which will do a much better job of breaking it up than can be done by hand.
Also it may look ok after a few hours but who knows how ...
6
This would be a bad idea.
Chicken should be cooked 1-2 days after refrigeration according to the USDA and other food safety agencies, and will tend to get noticeably slimy and pungent after 3-4 days in my experience. 5 days is really pushing it.
I understand the rationale for the question - lemon juice can kill the surface bacteria - but that's just the ...
6
Soy sauce is pretty salty. It sounds like a great deal of water diffused out of your chicken and into the marinade, which significantly changed the texture of the meat.
It's not uncommon to do something like this on purpose. When you make gravlax, for example, you cover a piece of salmon with quite a bit of salt and refrigerate it for a day or two. The salt ...
6
That release of moisture is due to breakage of chicken's cell structure, and further moisturing will not repair it - so it's not about the pores, and there's no "going back" from that state.
Still, if You cook Your chicken in a liquid with agents that affect osmotic pressure (salt, for example), it will lead to release of liquid through membranes, and ...
5
Yes, it's oxidation, so yes, oil will stop it happening. However, broiling the potatoes straight from the oil will not yield very good results. You are much better off par-boiling them for 3 or 4 minutes, draining them, leaving them to steam and dry out for a few minutes, then coating them in oil and seasoning, and baking them for 30-45 mins. This will yield ...
5
I think just about any large flaky-fleshed fish that's not too fatty is a good candidate for ceviche. Salmon can work, though it's a tad fatty. Tuna is not a good choice, in my opinion. Cod and any kind of bass can work really well. I would think haddock or even sole or flounder could work too.
There is lots of white-fleshed fish available in the North ...
5
As long as your normal marinating time isn't significantly less than the defrosting time, then I believe that'll work fine. If the normal marinating time is much smaller, then you'll end up over-marinating your meat; if the marinade is acidic that would produce undesirable results. If it's the same or longer, then you'll be marinating for the right amount of ...
5
Yes, marinating, or letting sit with a rub (which is what you're doing) does help fish flavor.
However, for most fish, there's no point in marinating filets or steaks "for hours", since fish flesh is very porous and spices, acids, oils and other flavorings achieve maximum penetration in less than an hour. The exception to this is dense-fleshed fish, such ...
5
Marination is a process defined as soaking something in a flavorful liquid to impart that flavor into the object being marinated. Marinating is really only working with the outermost layers of the food and is normally a quick process (hours). The liquid in which you are marinating is the real difference maker. A highly acidic liquid CAN have an effect on the ...
5
At least in the case of marinades containing acids (such as vinegar or lemon juice) or certain enzymes, especially from papayas, kiwis, or most commonly (at least in the US), fresh pineapple juice, a certain amount of denaturing of the proteins will occur at the surface of the marinated meat. This will turn it opaque rather than translucent--chicken will ...
5
The general rule is that if the food has not been exposed to potentially dangerous temperatures (40 - 140 F, 4 - 60 C) for more than 4 hours cumulative over its lifetime them it is safe to use. This would apply to your sauce, so if it was hot the entire time it was being used, it should be okay.
If your marinade meets that constraint, then you might ...
4
You can also crust the meat with salt, removing the crust after dehydrating (or smoking). The goal is to
pull the moisture out, and
to season
Note that traditionally, some bacons and hams are preserved by burying the meat in coarse salt, then hanging + smoking. You can jerk in the same manner, by using salt to pull out the moisture, then remove from ...
4
Doner kebab is A) not a single joint of meat and B) cooked in slices, so attempting to get anything similar with the technique you described is a triumph of optimism over reality I'm afraid.
As Gary suggests, lamb/mutton shoulder requires long, slow cooking, but this will not yield a doner-like result in terms of texture. I would rub the lamb with plenty of ...
4
Lamb shoulder requires only one thing - time.
The marinade would work wonders I'm sure. However lamb shoulder needs a long slow cook. I would roast it in one piece then carve it for serving. I suggest two methods:
Slow roast. Perhaps a 150C heat, maybe 5 - 6 hours. It's ready when you can pinch the meat off the bone between finger and thumb. Make sure you ...
4
As others have said, the issue is the hot oil and water interacting. You need to reduce or eliminate one in order to prevent the splatter or find a way to mitigate the damage.
Remember the basics - allow the meat to warm up to room temperature before cooking and pat it dry before you begin. That should allow you to use less oil without it turning into a ...
4
Marinating your meat makes it safer primarily by introducing it to salt, which kills bacteria. It is possible to make jerky safely without it, though you need to be careful.
You should use lean meat; fat is the most likely component in the meat to go bad.
It's also important to regulate the temperature closely and make sure hold the meat at temperature for ...
4
While health concerns for storing meat are very real, in the scope of this question it's actually not an issue. No amount of time you are going to marinate something that will yield a good result is going to pose a health hazard unless your meat is near expiration to begin with. Consider the following:
For most marinades, you will get very little ...
4
This depends on what ingrediens you use. Enzymes from for example papaya will break down meat to mush eventually, but when following a recipe with that kind of marinade, you will probably be told that the time is very important. I assume here that you are using a regular marinade with citric acid or yoghurt and different spices.
Such a marinade will not ...
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