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Questions tagged [marinade]

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155 questions
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0 votes
3 answers
247 views

I know it is bad practice to add salt to a marinade as it causes the meat etc. to expel water. Is the same true of MSG?
Greybeard's user avatar
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6 votes
1 answer
948 views

I found tandoori marinade paste in an Indian store here in Ireland. It says add yogurt, "coat" diced chicken breast "overnight for a fuller taste" (in the fridge of course), then &...
Mikhail Ramendik's user avatar
  • 179
3 votes
1 answer
316 views

I know technically speaking that storing cooked food in a sauce is not marinading, but please bear with me, as I can't think of a better term. I am cooking some char su pork sous vide, and I will not ...
Greybeard's user avatar
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0 votes
1 answer
283 views

My son loves the Old Fashion drink he gets at his favorite restaurant. They marinate the blackberries in some kind of alcohol and I want to make some of alcohol infused blackberries as a surprise for ...
Karen Karen90638's user avatar
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3 votes
1 answer
426 views

The garlic that I roast in the oven at home typically still has a bit of a garlic bite in the finish. (This seems more or less independent of the cooking approach that I use. A typical method for me ...
SapereAude's user avatar
  • 133
0 votes
2 answers
342 views

What are the relative advantages and disadvantages of oil vs vinegar marinades for meat? Normally I have used vinegar marinades assuming they would soak into the meat better. I mean can oil really ...
Drisheen Colcannon's user avatar
  • 3,568
1 vote
1 answer
207 views

Can you marinate St Louis Ribs for 48 hours? I’m using a Garlic and Soy marinade for Chinese Sticky Ribs. It’s a mostly dry rub (brown sugar, salt, dry mustard, ginger, clove and grainy Dijon mustard)...
Mary's user avatar
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14 votes
3 answers
5k views

Tofu is always being touted as a "flavour sponge" due to its texture. Yet, I have never been able to get it to actually absorb any flavour. People talk about marinating it, searing it, ...
turnip's user avatar
  • 395
0 votes
1 answer
428 views

i am making pork loin and i want it to be tender and flavorful without losing a lot of moisture, my go to method is to Dice the pork loin into bite sized cube, then chop onions into very small pieces ...
James Arkalis's user avatar
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17 votes
3 answers
5k views

I was experimenting with marinating tuna steaks in a pineapple/orange sauce and when I seared one, it had a mushy surface and overwhelming pineapple flavor. I still have a few steaks marinating. Can ...
shmosel's user avatar
  • 273
12 votes
2 answers
2k views

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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1 vote
2 answers
1k views

I already found lots of questions on this site with answers advising not to reuse marinade used to marinate meat. Which I understand, because meat poisoning is no laughing matter. But what about ...
Philipp's user avatar
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1 vote
1 answer
760 views

Will any marinade soften overly tough large green olives? I tried simmering in veggie broth before stoning and adding to pasta sauce: even an hour made little difference.
Pat Sommer's user avatar
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5 votes
2 answers
4k views

Other questions here ask about reusing chicken marinade. My question is not about reuse for a second batch but about options for using the leftover marinade immediately for another cooking purpose. I'...
O1G's user avatar
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1 vote
1 answer
493 views

I want to experiment with various marinades the first time, and I've found great recipes but some of them require the use of ketchup. While it sounds awesome, I find it unhealthy and prefer not to buy ...
Zoltán's user avatar
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