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Check out the slideshow above for a guide to marinating chicken and additional recipes. Related articles. AOL. The best Dutch ovens of 2025. AOL. The best heated coffee mugs of 2025. AOL.
Fire up the grill for your best grilled chicken yet thanks to this marinade recipe. It keeps the chicken juicy and flavorful. It's perfect for summer cookouts!
Here's how to marinate chicken perfectly every time. For premium support please call: 800-290-4726 more ways to reach us
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]
Carryover cooking (sometimes referred to as resting) is when foods are halted from actively cooking and allowed to equilibrate under their own retained heat.Because foods such as meats are typically measured for cooking temperature near the center of mass, stopping cooking at a given central temperature means that the outer layers of the food will be at higher temperature than that measured.
Refrigerated containers are capable of controlling temperature ranging from −65 °C (−85 °F) up to 40 °C (104 °F). [1] Some reefers are equipped with a water cooling system, which can be used if the reefer is stored below deck on a vessel without adequate ventilation to remove the heat generated. [2]
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The liquid should ideally be around 70–85 °C (158–185 °F), but when poaching chicken, the chicken must reach an internal temperature of at least 74 °C (165 °F) in the core to be eaten safely. A significant amount of flavor is transferred from the food to the cooking liquid, and so making stock. For maximum flavor, the cooking liquid ...