2012-05-16, 19:54 | Link #241 |
Juanita/Kiteless
Join Date: Apr 2006
Location: New England
Age: 40
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I'm marinating chicken in pineapple juice, soy sauce, and teriyaki sauce (with black pepper and a bit of garlic powder). I was once told to not marinate meat for more than 24 hours with red wine vinegar (it'll start to cook the meat), but can I marinate this chicken for more than 24 hours with the three liquids I used?
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2012-05-16, 21:51 | Link #243 | |
Juanita/Kiteless
Join Date: Apr 2006
Location: New England
Age: 40
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Quote:
I dunno, maybe next time I should just go with 2/3 pineapple juice, 1/3 teriyaki, and dry seasonings. I added soy sauce because I thought that adding teriyaki sauce only would be too much sweetness with the pineapple juice, but I suppose there is so much pineapple juice it doesn't matter. Haha, yeah, I'm new at this marinating thing.
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2012-05-17, 13:56 | Link #246 |
Junior Member
Join Date: May 2012
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I am playing the devil's advocate:
The tare is traditionally made by mixing and heating soy sauce, sake or mirin, and sugar or honey (from Wiki) Not exactly soy sauce, but is it not serving the same purpose (in the dish/recipe)? Sorry , I am just wondering. |
2012-05-18, 02:53 | Link #249 |
Hiding Under Your Bed
Join Date: May 2008
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Some purists would claim that marinating meat at all is inferior, as it increases the dryness of the meat.
Myself, I think it comes down to the type of meat. The higher the quality of the meat, the less use there is for a marinade, and vice versa. As a steak-lover, I have to protest at the cavalier attitude towards length of marination. Over-marinating is a sin! The longer you marinate, the drier and ewwyer (for lack of a better word), your meat becomes. The trick to marinating, if you're going to do it at all, is knowing the least amount of time required for your target tenderness/flavor level. If you're following someone else's recipe, there's a reason they give a certain amount of time for marination. You shouldn't be flippant about going over that time. As to the question of room temperature verse refrigerator...that's a tricky one. Health nuts will scream at you not to marinate at room temp, because of the large amount of microbes your meat will likely gain in the process. I say, don't be a wuss. And, yes, it's true that marinating at room temp is faster than in the fridge.
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2012-05-18, 10:13 | Link #251 |
Hail the power of Fujoshi
Join Date: Mar 2007
Location: hahahahahahahahaha
Age: 34
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Today I made pulut panggang, aka Grilled Glutinous Rice. It's a simple yet tasty snack perfect for the afternoon tea. Mine is a very simple version. It's made from chicken floss, glutinous rice, and coconut milk. Usually it is wrapped with banana leaves but it's not easy to buy it in the UK so I use aluminium foil instead.
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2012-05-18, 14:20 | Link #252 | |
Juanita/Kiteless
Join Date: Apr 2006
Location: New England
Age: 40
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Quote:
And yeah, a good cut of steak needs no marination, for sure. However, I never have marinated my own steak from a store, and I'd like to try it. The only marinated steak I've had is some marinated steak tips from some restaurants, and I haven't eaten too much of this before. And Muaha, what the heck is...chicken floss? o.o
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2012-05-18, 18:51 | Link #256 | |
Tumble Rumble
Join Date: Aug 2009
Location: Imagination Land
Age: 39
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Quote:
Wife grilled me Pork Belly tonight..... nice crackling good amount of flavour, used rock salt on top and chilly pepper on the sides to keep some of the moisture in. Caramelized onions and carrots for the "healthy" side dish, with a slice of brown sourdough. Was omomom
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2012-05-18, 19:42 | Link #257 | |
Juanita/Kiteless
Join Date: Apr 2006
Location: New England
Age: 40
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Quote:
For dinner, I had buffalo wings with ranch dressing, spare ribs with a sweet BBQ sauce, and a cup of roasted garden vegetable soup. From a restaurant. Was a rather good meal.
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