I have 2 questions; 1 is very general, and one is very relevant to my current situation but both are about the same thing. So, I defrosted a topside of beef ov
I just read today that Kiwifruit is used to tenderize meat. I wanted to make some fruit chutney anyway, normally I'd go for mango, but why not use kiwifruit fru
I marinated a whole chicken and put it in the fridge for 5 days--can I still cook and eat it?
I am working on a marinade for my chicken breast and filet mignon for a fondue we are planning on having tonight. I took the meat out of the fridge and noticed
As the title says, why does brining work? If salting, by osmosis, pulls the water out of the meat, then why is meat considered more juicy after it's cooked?
A recipe for cooking pork calls for sake in the marinade. Should I boil the alcohol out or should I marinate with the alcohol intact? I read somewhere that alco
I made precooked frozen meatballs in the crockpot with jelly and honey BBQ sauce. It was really yummy and was wondering if the sauce that's leftover would be ok
I have no doubt that a long marinade makes a difference for coarsely striated meats like beef, pork, lamb and some fish. But I've got my doubts that marinating
I've seen the word "curd" used in a few South Asian recipes (like, notably, some "Butter Chicken" recipes). In one video, it kind-of looks like it might be cot
I have a few recipes that require marinating meat in yogurt (usually poultry), but none of them are particularly clear on what to do with the meat after marinat
Are there general rules of thumb for when to marinade a steak vs seasoning with a little salt before cooking? Should marinades be reserved for grades select and
I'm trying to marinate chicken with lime for a party. I know I can't use metal as a marinating dish otherwise it corrodes. Is wooden okay to use? I need an answ
I often enter BBQ competitions where we are asked to use a "star" ingredient (such as dark beer or other product). In most cases, this means using it to marina
I´m a huge fan of good meat marinades. However, marinades usually include a lot of oil and adding it to a high fat meat, e.g. lamb or pork is adding more
I know that almost every one of us use wine or vinegar for marinades or meals. Recently I was cooking a Chinese food and tried whisky instead just for a differe
What if I don't wait for it to defrost. Does it affect taste in a bad way? Or is it unhealthy? How does it compare to thawed meat?
I am going to marinate some chicken for an Indian dish. I will cook it sous vide. now I wonder whether I should vacuum seal chicken with marinade, or marinate
When cooking meat, marinating is a frequent technique. However, what's the optimal amount of time that one should marinate your meat? Is it different for differ
I plan to cook some curry chicken and some Jamaican style brown stewed chicken. The chicken is cut up into small pieces. Normally I would season the chicken hav
I have a chicken recipe that requires marinating. However, I'd like to brine the chicken as well. How do I go about doing this? Should I brine the chicken, then