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39 votes
Accepted

Salvage tuna marinated in pineapple

No. While you could get most of the pineapple flavor out of the tuna by soaking it in ice water for several hours, you couldn't restore the texture. Pineapple contains a natural meat tenderizer that ...
FuzzyChef's user avatar
  • 65.3k
20 votes

How to get tofu to absorb flavour?

Speaking from personal experience: The only kind of tofu which is genuinely a "flavor sponge" is deep-fried tofu, which is sponge-like in several ways. Frozen and thawed tofu has a similar ...
FuzzyChef's user avatar
  • 65.3k
16 votes
Accepted

How safe and durable is commercial meat packaging when exposed to alkaline and acidic marinades?

Low and high density polyethylene (PE) and polypropylene (PP) are the two common plastics used in food packaging and food storage containers. Your Ziploc/Rubbermaid etc. containers and bags are ...
borkymcfood's user avatar
  • 5,361
15 votes
Accepted

can light beer be used as substitute for white wine vinegar in marinade recipe?

The answer to this is: No, beer won't substitute, but another vinegar could. The main reason here is flavour - beer tastes completely different to vinegar, and would change the flavour profile of your ...
bob1's user avatar
  • 15.4k
11 votes
Accepted

Oil in marinades

Marinades are exclusively a 'surface treatment'. A penetrating treatment is a brine, and you will not use oils, but rather ingredients like salt, sugar, vinegar etc. which do produce a 'polarity' ...
Cos Callis's user avatar
  • 18.2k
11 votes

How to get tofu to absorb flavour?

Option 1: Press the tofu The idea here is basically to squeeze out as much of the water that it's packaged with as you can before cooking. You place the tofu between two towels, and put something ...
Cody's user avatar
  • 211
10 votes
Accepted

What is the theory of a meat marinade?

First, there are two terms for 'soaking a piece of meat in liquid' and they are often used interchangeably and/or in error: Marinate: A surface treatment of meat in which the meat becomes coated with ...
Cos Callis's user avatar
  • 18.2k
9 votes

Salvage tuna marinated in pineapple

Pizza. image from FoodFromPortuagl.com Well, you're probably not going to get decent tuna steaks out of them at this point, so double-down on the pineapple, cut up or mince the steaks, and put them ...
James K's user avatar
  • 1,250
7 votes
Accepted

Pre pan-fry marinaded meat before oven roasting?

The concept that a "crust" on meat is protection for moisture loss is a myth. So, searing meat before roasting or braising is not a step to prevent drying. You may, however, want to sear ...
moscafj's user avatar
  • 76k
6 votes
Accepted

Chicken didn't retain flavour from marinade

The scientific foundation for this answer is in the fantastic post pointed out in the comments here. How can I better ensure that the flavour seeps into the meat more uniformly? Basically there are ...
Juliana Karasawa Souza's user avatar
6 votes

Too much wine used in coq au vin

Marinades are generally surface treatments, especially in thicker cuts. With the exception of salt (if any in the marinade), I doubt your chicken has absorbed any marinade. So, your issue is the ...
moscafj's user avatar
  • 76k
6 votes

Can I substitute ketchup with tomato puree in marinades?

Ketchup has a very different flavour profile to tomato puree. Ketchup contains tomatoes, but also (from memory and Greg Nickoloff's helpful comment) salt, sugar, vinegar, and flavours like celery, ...
dbmag9's user avatar
  • 12.1k
5 votes
Accepted

What can I do with leftover "Sweet and sticky" marinade?

The main concern with re-using anything that has come into contact with chicken is salmonella, however as you are talking about using marinade that has been cooked you shouldn't have any safety ...
GdD's user avatar
  • 76.7k
5 votes
Accepted

Why meat gets tough after soaking it in vinegar solution for more than 24 hours?

Vinegar is acidic thanks to its concentration of acetic acid. It thus has a low pH, somewhere between 2.5 and 5 depending on the type of vinegar. Acidic substances can affect the delicate amino acids ...
logophobe's user avatar
  • 14.9k
5 votes

Why do you marinade steak with onions?

Peeling, cutting, or crushing an onion's tissue releases enzymes called allinases, which convert amino acid sulfoxides into sulfenic acids. The sulfenic acids, in turn, form a mixture of products that ...
E Birdy's user avatar
  • 51
5 votes

Using a vacuum sealer to marinate?

I tried to read a lot about the vacuum marination and was a bit surprised that there are so many different theories out there. One thing that really surprised me is that people talk about marinating ...
Coolkau's user avatar
  • 51
5 votes
Accepted

Marinade and Smoke Chips

Marinating means that your product will be in the marinade before cooking. It is a surface flavor application. It does not seal in juices, nor does it penetrate the protein. Marinate as you would ...
moscafj's user avatar
  • 76k
5 votes
Accepted

Injecting Jack Daniels into pork

It really depends on what sort of end result you're trying to get. If you don't reduce the alcohol before injecting it, you're going to end up with boozy pork. If this is what you want, go for it. ...
Joe's user avatar
  • 81k
5 votes

How can buttermilk marinade for raw chicken be used afterwards?

I don't know about buttermilk marinade. You can reuse marinade used for meat if you cook/boil it enough to kill bacterias. https://www.thespruceeats.com/making-marinades-safe-331649 "The most ...
Max's user avatar
  • 20.4k
4 votes

How does soaking liver in milk work?

The milk has caeisin wich pulls out blood and impurties as well as some metallic elements. Same stands for tapia as it pulls out some of the muddy and overpowering stony elements. I have put in 12 ...
Justin esquer's user avatar
4 votes

Using a vacuum sealer to marinate?

Vacuum is quite commonly used in the industry to expel air. When you apply vacuum what you are actually doing is reducing the atmospheric pressure on liquid and soft porous material. A liquid will ...
Rick A Seneris Sr.'s user avatar
4 votes

Using a vacuum sealer to marinate?

I have a small bucket of beef jerky in a Best Value Vac's system sitting at 25.5 Hg on the dial for several minutes. I allow air slowly back into the chamber and watch the marinade level slowly lower ...
user47700's user avatar
4 votes

Can I substitute white wine vinegar for balsamic vinegar in a steak marinade?

Balsamic vinegar is quite sweet, fruity and tangy, and not easily compared to other types of vinegar. The substitutes will work better if you're replacing a relatively little bit, especially in a ...
Megha's user avatar
  • 11.8k
4 votes

Can you marinade with tallow?

Theoretically yes, practically, it will serve no purpose. Marinades serve the purpose of drawing flavors out of the aromatics and herbs and distributing them to the food being marinated. To do so, ...
MarsJarsGuitars-n-Chars's user avatar
4 votes
Accepted

A method to "speed up" marinating or an equivalent way to cook chicken

Marination can have a number of purposes and mechanisms, the biggest four of which I'll talk about here: Salt, acid, enzymes and miscellaneous flavour compounds. Salt Salt can do a few things; firstly ...
Blargant's user avatar
  • 2,431
4 votes

How safe and durable is commercial meat packaging when exposed to alkaline and acidic marinades?

I'm not quite clear about what you mean, but food packaging is generally deemed safe. If you are suggesting cutting the bag open, adding a marinade, and refrigerating in the bag within the typical ...
moscafj's user avatar
  • 76k
4 votes
Accepted

The garlic cloves in olive bars in U.S. grocery stores often have little or no bite. How is this achieved?

I don't know how olive bars do it specifically, but when I confit garlic it comes out very mellow with no garlic bite. I cook peeled garlic in olive oil in the oven at 210°F (100°C) for an hour or two,...
Esther's user avatar
  • 2,443
3 votes

Can I add more pectin at the end of the marmalade cooking process?

There's no problem adding pectin later in the process, you just have to be careful how you do it depending on the form. Powdered pectin can glob up if you just pour it in, mixing it with a bit of ...
GdD's user avatar
  • 76.7k
3 votes

How does soaking liver in milk work?

Milk is very close to neutral pH, hardly worth calling acidic, but it does contain lots of calcium, and is a buffering agent, meaning it will tend to pull strong acids or bases closer to it's own pH. ...
Denise Skidmore's user avatar
3 votes

Using a vacuum sealer to marinate?

I have seen a website of somebody who tried to infuse various fruits in high vacuum, as well as some meat. I could not find the link, but I remember the conclusion was that this method works well for ...
JohnEye's user avatar
  • 424

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