Questions tagged [marination]

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Coating chicken using an oil and spice rub

Follow up to this post, after coating my chicken in a mix of oil and spices, I keep it in something similar to a tupperware container in the fridge. The problem is, the oil coating on oneside gets ...
tryst with freedom's user avatar
2 votes
1 answer
457 views

Should I coat chicken in oil before marinating?

I am marinating chicken thigh with salt, pepper, paprika and oinon powder. Some video I've seen on the internet use oil to mix in the spices, and some don't. I just sprinkle the spices on and call it ...
tryst with freedom's user avatar
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2 answers
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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 ...
Greybeard's user avatar
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Is it safe to marinate lamb for seven days? [duplicate]

In his Le Gavroche cookbook, Michel Roux Jr. has a recipe for Gigot d'agneau de sept heures where he marinates the leg of lamb for at least a week. However I see that e.g. the US Department of Health ...
eirikdaude's user avatar
1 vote
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How long can you safely store home-prepared vacuum packed food for at home? [duplicate]

I have a consumer-grade vacuum sealer (Aicok) which I regularly use for sous-vide cooking with the manufacturer supplied bags. Under these different scenarios, how long can I keep food for, sealed and ...
Greybeard's user avatar
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1 vote
1 answer
6k views

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 ...
qxzsilver's user avatar
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5 votes
2 answers
2k views

Is it possible to make taste of raw oily salmon less pronounced?

Some varieties of salmon like Oncorhynchus gorbusha are preferable to consume raw, they have great flavor even without any seasoning. Other varieties with dark flesh and high fat content when raw seem ...
Noir's user avatar
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2 votes
2 answers
120 views

Marinating beef with lime juice for someone with dietary restrictions

A little background - I am cooking for a person who has a specific diet after gallbladder removal. Lots of spices are a no-go, as is onion, any type of hot pepper, tomatoes, etc. Any citrus also ...
Greg's user avatar
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1 vote
2 answers
2k views

Do other ingredients in brines penetrate the meat?

I always thought, that only salt is able to penetrate deep into the meat. However, there are many brine recipes, calling for additional falvors to be added. How can they penetrate the meat, if only ...
user1721135's user avatar
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1 vote
0 answers
287 views

Toning down lamb with mustard powder: universal tool?

Recently I tried the technique of rubbing lamb with mustard powder over night, in order to tone down the "gaminess". The end result was great and tasted nothing like mustard. Is it a good idea, to ...
user1721135's user avatar
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1 vote
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Is marinating raw fish in sweet fortified wine safe?

Is marinating raw fish in sweet fortified wine safe, or will the presence of sugar foster bacteria growth ? The wine is 16.5% ABV and the whole thing is kept in a fridge.
user5324635's user avatar
5 votes
2 answers
2k views

When cooking Chicken Tandoori or Chicken Kababs, how do you make that crisp spicy layer thicker?

Here's a screenshot of what I'm talking about: Look at this image. It's got a thick layer of spices on top of the chicken. Restaurants typically make such dishes with a thick, crispy, spicy layer ...
Mugen's user avatar
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2 votes
1 answer
159 views

How does marinating with sugar improve cherry tomatoes jam?

I am trying to make a cherry tomatoes jam. All recipes ask to let the tomatoes marinate with sugar for a night, and I can't decide if it's just tradition or if it may have an actual positive ...
Skippy le Grand Gourou's user avatar
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1 answer
2k views

Is is ok to use slightly sour curd for chicken marination?

The last time I used slightly sour commercial curd (it usually isn't sour and was well within the expiry date) for marinating chicken. An hour or so after cooking, there were little bubbles bubbling ...
Nav's user avatar
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8 votes
2 answers
3k views

Does adding turmeric to meat marinade negate the bacterial buildup at room temperature?

I've learnt from this site that after applying marinade to meat, it has to be kept in the fridge for marination because meat at room temperature for more than two hours can have bacterial buildup, ...
Julia's user avatar
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1 answer
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When i marinate pork with spices and vinegar , can i also add the sauted onion paste overnight with it?

When making pork vindaloo the recipe says to marinate the pork OVERNIGHT with a mix of spices ( fried and made into a paste with a tablespoon Vinegar ) , the second part is to saute onions till they ...
vinod's user avatar
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2 answers
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What ingredients to use to prevent steak from drying out on the grill?

I know from experience that finely crushed onions mixed with vinegar, work well on keeping the meat from shrinking while on the grill. I also know of honey, but have yet to try and incorporate it into ...
Neferius's user avatar
2 votes
0 answers
91 views

Correct term for marinating+degorging/macerating at the same time?

Sometimes it makes sense to marinate fruit or vegetables with water-extracting ingredients (sugar,salt,alcohol...) and flavorings (spices or extracts) at the same time, and later use fruit and liquid ...
rackandboneman's user avatar