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Chicken is a more delicate protein than steak or pork, so it absorbs marinades much quicker. Longer is not better here, especially if there’s any type of acid or enzyme in the marinade.
Using a marinade is an easy way to boost the flavor of lean proteins, infuse flavor into vegetables or ensure tough cuts of meat will turn out tender and juicy. A marinade is a flavorful liquid ...
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Chicken in marinade. Marinating is the process of soaking foods in a seasoned, often acidic, liquid before cooking.This liquid, called the marinade, can be either acidic (made with ingredients such as vinegar, lemon juice, or wine) or enzymatic (made with ingredients such as pineapple, papaya, yogurt, or ginger), or have a neutral pH. [1]
Chateaubriand (French pronunciation: [ʃatobʁijɑ̃] ⓘ; sometimes called chateaubriand steak) is a dish that traditionally consists of a large front cut fillet of tenderloin grilled between two lesser pieces of meat that are discarded after cooking. [1]
Chipotles en adobo —smoked, ripe jalapeño peppers in adobo Peruvian adobo chicken made from dried aji panca (yellow lantern chili, Capsicum chinense). Adobo or adobar (Spanish: marinade, sauce, or seasoning) is the immersion of food in a stock (or sauce) composed variously of paprika, oregano, salt, garlic, and vinegar to preserve and enhance its flavor.
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The same rules for cooking any unmarinated piece of steak apply to marinated steaks: thinner, leaner cuts like flank or skirt benefit from hot and fast cooking methods like grilling or broiling ...
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