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Basic Marinade Ingredients All marinades share a few key parts: oil, salt and acid. Oil lets the marinade ingredients stick to the food’s surface while salt helps the meat retain moisture.
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]
It is used most commonly as a salad dressing, [1] but can also be used as a marinade. Traditionally, a vinaigrette consists of 3 parts oil and 1 part vinegar mixed into a stable emulsion , but the term is also applied to mixtures with different proportions and to unstable emulsions which last only a short time before separating into layered oil ...
Barbecue sauce (also abbreviated as BBQ sauce) is a sauce used as a marinade, basting, condiment, or topping for meat cooked in the barbecue cooking style, including pork, beef, and chicken. It is a ubiquitous condiment in the Southern United States and is used on many other foods as well. [1]
3.1 Seasonings. 3.2 Condiments. 4 Non-culinary uses. 5 See also. 6 References. ... the wines used in reductions and braisings; the finishing elements of sauces and ...
Apple cider vinegar, or cider vinegar, is a vinegar made from cider, [3] and used in salad dressings, marinades, vinaigrettes, food preservatives, and chutneys. [4] It is made by crushing apples, then squeezing out the juice. The apple juice is then fermented by yeast which converts the sugars in the juice to ethanol.
Pages in category "Marinades" The following 9 pages are in this category, out of 9 total. This list may not reflect recent changes. A. Adobo; B. Barbecue sauce; C.
In the early 20th century, the chef Auguste Escoffier refined Carême's list of basic sauces in his classic Guide culinaire. Its 4th and last edition listed the foundation or basic sauces as espagnole, velouté, béchamel, and tomate. [6] Sauce allemande, which is a variant of velouté made with egg yolks, [7] is replaced by sauce tomate. [8]