I have been cooking fish for over 40 years. Catfish is a fish I can not stand. My family buys and loves tilapia and swai and no matter how I cook, grill, bake,
My butcher gave me this warning: Make sure you don't soak your beef in a pineapple marinade, stick to brine. I tried it with pineapple once and I ended up w
I'm making tikka masala tonight, and the chicken is marinating in a yogurt mixture. I've already made a sauce to eat it with, but I was wondering if there was a
I make a lot of beef jerky. I always marinade in for at least a day in a Ziploc bag. After marinade, I leave it in a colander for several hours to drain and spe
I'm looking at vinegar-based BBQ sauce recipes, and a lot of them tell you to let the mixture sit for a day in order for the flavors to balance each other out.
I have tried again and again to find a good solution to marinating venison as it never turns out right because of the natural jucies. So what is the correct pro
Usually when I marinate any kind of meat (usually chicken or steak), I always just stick the whole piece of meat in marinade and let it sit for X hours. My ques
If I had unused soy sauce marinated chicken, would it be more salty when cooked the next day?
Since brining is about how much salt/water you use, how do I switch to a soy sauce marinade? If the standard brine for 2lbs of meat is 1/4 Cup of Table Salt and
My wife and I had planned to cook a brisket for dinner tonight. Our plans have changed and we would now like to cook and eat the brisket tomorrow night instead.
Patting dry with paper towels is really wasteful. I would like to pat dry meat with something reusable like a kitchen towel, yet I fear some of the bacteria wil
I have been making beef jerky for a few years now and have settled on a recipe I like a lot and use the majority of the time. It includes cracked black pepperco
I have marinaded steaks in the past with acidic juices, usually including orange juice. The acidity seems to help with the tenderization of the meet and the sl
Vinegar is a marinade and i have tried marinating meat before too but if meat is soaked in vinegar solution for more than 24 hours then it gets tougher.Why?
I am following a recipe for a beef marinade. It calls for 1/4th cup of balsamic vinegar. However, I only have red and white wine vinegar and cider vinegar.
How could I marinate my tofu such that it fits well with my couscous salad which is seasoned with mint and lemon juice, and also contains cucumber, tomato and b
So I wanted to make Gordon Ramsay's buttermilk fried chicken Recipe. Although I didn't have any buttermilk so I found online you can use milk with lemon as a re
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 bon
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
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 b