Questions tagged [marinade]
The marinade tag has no usage guidance.
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Marinating time for St. Louis Ribs [duplicate]
Can you marinate St Louis Ribs for 48 hours? I’m using a Garlic and Soy marinade for Chinese Sticky Ribs. It’s a mostly dry rub (brown sugar, salt, dry mustard, ginger, clove and grainy Dijon mustard)...
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How to get tofu to absorb flavour?
Tofu is always being touted as a "flavour sponge" due to its texture. Yet, I have never been able to get it to actually absorb any flavour.
People talk about marinating it, searing it, ...
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any advice on my method of marinating pork loin?
i am making pork loin and i want it to be tender and flavorful without losing a lot of moisture, my go to method is to Dice the pork loin into bite sized cube, then chop onions into very small pieces ...
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Salvage tuna marinated in pineapple
I was experimenting with marinating tuna steaks in a pineapple/orange sauce and when I seared one, it had a mushy surface and overwhelming pineapple flavor. I still have a few steaks marinating. Can ...
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How safe and durable is commercial meat packaging when exposed to alkaline and acidic marinades?
This question is born more out of sheer laziness than curiosity, but preparing two marinaded meat dishes the other day (Char Su pork and pork vindaloo), it struck me that I could have saved myself a ...
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Can I reuse marinade used to marinate tofu?
I already found lots of questions on this site with answers advising not to reuse marinade used to marinate meat. Which I understand, because meat poisoning is no laughing matter.
But what about ...
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Marinade for hard olives?
Will any marinade soften overly tough large green olives?
I tried simmering in veggie broth before stoning and adding to pasta sauce: even an hour made little difference.
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How can buttermilk marinade for raw chicken be used afterwards?
Other questions here ask about reusing chicken marinade. My question is not about reuse for a second batch but about options for using the leftover marinade immediately for another cooking purpose.
I'...
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Can I substitute ketchup with tomato puree in marinades?
I want to experiment with various marinades the first time, and I've found great recipes but some of them require the use of ketchup.
While it sounds awesome, I find it unhealthy and prefer not to buy ...
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Injecting Jack Daniels into pork
I have been smoking meats for a while now, and was recently given a marinade injector. I searched through a few forums, and found a few people really like mixing apple juice with Jack Daniels for ...
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Pre pan-fry marinaded meat before oven roasting?
Probably the question's wording is not correct but here is what I wanted to ask:
I heard it several times that to avoid drying out the meat in the oven, it is advised to pan fry it to create a crust. ...
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How long is it okay to marinate pork ribs for? [duplicate]
I want to grill pork ribs for lunch on Sunday and usually I marinate them in the fridge over night (<18 hours). The supermarket only had "fresh" ones (usually I buy pre-packaged, which ...
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Should I marinade brisket for smoking overnight, or only do a dry rub?
I normally grill flank steaks in a marinade w/ citrus juices, soy sauce, garlic and chipotle overnight...
I want to get into smoking brisket and wanted people response about taking a brisket and ...
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can light beer be used as substitute for white wine vinegar in marinade recipe?
A chicken marinade recipe calls for both 1/2 cup sour cream and 1/4 cup white wine vinegar. I was wondering if I can swap the vinegar with a light beer, and if so, would proportions remain same as if ...
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Should I marinate or dry-brine a steak first?
I've read that pineapple contains an enzyme called Bromelain that breaks down muscle fibres, and therefore a pineapple purée makes a great tenderizing marinade for tougher steaks.
I'm also a big fan ...
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Too much wine used in coq au vin
The NYT coq au vin recipe called for 3 1/2 cups red wine and marinate overnight, then reduce to make the sauce. Husband added an extra 2-3 cups of wine to the marinade. It is now the morning after. ...
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Garlic substitution in marinade/paste
I'm trying to find a substitute for garlic in a chicken pulao recipe. The masala paste calls for 4 cloves of garlic, which are ground with the other ingredients into a paste. I'm already substituting ...
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Store meat in marinade or after cooking (for taste)
Let's assume that cooking time is to be ignored. And storing marinade to give it time to "work itself" is not part of the process.
From a taste perspective would it be better to marinade for ...
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Adding salt to a marinade to brine?
I have a marinade I really love for chicken that has a base of pineapple and lime juice, aromatics, and a little canola oil. There's no salt in the marinade and I don't season the chicken before ...
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A method to "speed up" marinating or an equivalent way to cook chicken
For chicken, I like to marinate or bake in the oven with spices. However, whenever I get chicken for the same day to cook, I usually do not have enough time to marinate overnight. I was wondering if ...
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Why did my marinated chicken literally almost fall apart before cooking them?
I put a wing sauce (spicy) and seasonings (salt, pepper, Italian, paprika) on chicken tenderloins, put them in a ziploc bag and sat in the counter why I did a couple of things, NO longer than 15 ...
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Dairy-free substitute for milk when marinating chicken
A number of recipes involve soaking meat in milk, buttermilk or yogurt, for example several Middle Eastern lamb recipes and traditional American southern fried chicken. Someone I'm cooking for is ...
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I'm Making Shio Koji - I Have Questions About The Process
So I'm fascinated by what I have read about the myriad culinary possibilities at my fingertips using shio koji.
Bought some good rice koji (IseSo Miyako Koji) and have started two similar mixtures ...
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Why didn't honey soy chicken breast brown?
I cooked chicken breasts in my countertop convection oven with a honey and soy sauce mixture and they didn't brown at all. I guess the honey and soy slid right off. Is marinading the way to make it ...
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Marinade and Smoke Chips
I am planning on doing a pork crown for Christmas and have zeroed in on this recipe, which calls for a marinade: https://www.youtube.com/watch?v=ZhgZN1zoLTE
I also would like to have a smokey flavor, ...
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Does dairy-based marinade increase the amount of browning (Maillard reaction) in meats?
On Food and Cooking mentions that the Maillard reaction begins with a carbohydrate molecules and amino-acids. Dairy products are rich in carbohydrates and meats are rich in amino acids.
I wonder ...
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Chicken didn't retain flavour from marinade
Last night I made some lovely chicken. However the flavour from the marinade was lacking and spotty. Some parts of the chicken (drumsticks) were quite flavourful, while in others the flavour was more ...
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Marinated Chicken without Grill
How would you prepare the following marinated chicken without a grill? I tried pan searing my chicken after marinating for 24 hrs but completely blackened the exterior without cooking the inside much. ...
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Applying a wet rub/marinade after a dry rub for chicken?
I recently cooked some chicken with a dry "brine"/"rub" of Indian spices and salt to great results. It was crispy and moist.
My question is: is it worth it to apply a wet marinade after a dry "brine"?...
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Marinating fish
When I fry fish it's not spicy or crispy. I marinate it with fish masala, lemon juice, and garlic paste for 2 to 3 hours. How long should I marinate to get a crispy and spicy final product?
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Why do you need buttermilk to marinate chicken before frying?
Why do fried chicken recipes recommend marinating the chicken in buttermilk before frying? Is this absolutely necessary? If so, then How long should you marinate chicken in buttermilk before frying?
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Can I cook my tandoori chicken in the marinade for a sauce?
I'm cooking tandoori chicken and I was wondering if I can cook the chicken in the marinade to make a sauce.
Marinade:
300ml Greek yogurt
Ginger
Garlic
Masala seasoning
Turmeric
Cumin
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Which of these ingredients are the acid component of a marinade?
Here are some ingredients for a a sheek kebab recipe. Which of these acts as the acid component of the marinade?
onion, lentil flour, green chilli, salt, garlic, ginger, herbs: fenugreek, fresh ...
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Habaneros....and bananas?
I once marinated chicken breasts for the grill using some habaneros for heat and bananas for sweetness (and some vinegar and salt thrown in to cut some of the sweetness). To everyone's surprise, the ...
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Can you marinade with tallow?
I notice most recipes use a vegetable oil for marinades.
If you use saturated fat, obviously it will become solid at room temperature or lower. Not sure if this affects its ability to marinade.
So, ...
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Can you\why don't some restuarants marinade without chicken skin?
I bought some grilled chicken from a restuarant and it came with marinade on the skin.
I asked the seller if they can provide grilled skinless with marinade on flesh. He said we don't do it like ...
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In what way does meat cooked in a stew differ from marinaded grilled foods in terms of flavour absorption by meat?
When you eat a curry which has been cooked on the stove it seems the meat has flavour but it is still very different from something which has been marinaded and grilled.
I guess a curry doesn't have ...
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Can I marinate chicken that has already been cooked?
I have some chicken that was grilled. I want to put it back on the grill and cook it some more. I marinated it in a bag. Is it OK to marinate cooked chicken?
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Oil in marinades
I see olive oil in marinade recipes. My question is -- are oils really able to penetrate (A) vegetables such as mushrooms, brocolli, and eggplant or (B) meats? Or should marinades only contain polar ...
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What can I do with leftover "Sweet and sticky" marinade?
I've been cooking SWEET ‘N STICKY BAKED CHICKEN DRUMSTICKS, though instead of marinading the chicken, and baking it separately while reducing the marinade, I've been cooking the chicken with the ...
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How long will my homemade lemon juice marinade last?
I have a question regarding a marinade that I made. How long will it keep in the refrigerator? I have the marinade in a air tight plastic container.
Here are the ingredients:
1 lemon/lime zest
1 ...
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How to proceed when you have a marinade of beef in spices, tomato, vinegar and onion?
I followed this recipe of beef vindaloo, last night, triple checking everything written there. Since I don't have a spice grinder, I put the chopped onions, chopped tomatoes, salt and spices in a ...
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How long can I marinade/brine a tenderloin?
I have read various recipes for brining (or marinading) meat and they say everything from 2 hours to 2 days. For a pork tenderloint 2.5" in diameter, how long can I let it soak in to maximize ...
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What is the theory of a meat marinade?
The most common types of recipes I see for meat marinades are to combine 1/4 to 1/2 cup of vinegar with salt and spices. Then put this in a bag with the pork tenderloin (or whatever the meat is) for a ...
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Calculating the effect of a marinade on nutrition [duplicate]
While watching a collection of olive oil based chicken marinade recipes I was wondering if there is an effective way of calculating the effect that a marinade might have on the nutritional value of ...
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Applying a binder to chicken after wet marinating
I usually marinate my chicken breasts/wings in a wet marinade overnight and apply a dry rub shortly before I throw them on the smoker. The main problem I'm facing is that I'm not able to get nice and ...
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Can I add more pectin at the end of the marmalade cooking process?
We've had a few attempts at making orange marmalade using Seville oranges that are in season right now.
The problem we've had is in reaching the setting stage. We've boiled up the marmalade up to ...
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How many calories does a home-made marinade add?
I'm planning on marinating my chicken legs with Tabasco sauce.
I have read that a marinade should be one part lemon juice and 3 parts olive oil.
I'm going to be using two skinned chicken legs, lemon ...
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To pre-slice or not to pre-slice fajitas?
In both skirt and flank steak, and when cooking indoor, is it more ideal to preslice marinate then cook? or marinate cook then slice?
My understanding is that pre-slicing allows you to marinate more, ...
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Texture problem with marinated chicken
I made a simple chicken marinade from a Nigel Slater recipe the other day: some olive oil, maple syrup, soy sauce, chilli flakes. I marinaded it (1 piece of boneless chicken breast) overnight. When I ...
