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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]
I’m going to do this…please share more!!" @Linda Auten said, "This will be perfect for my down dogs! He's old and doesn't get around much. I use a snuffle mat, but I'm definitely giving this a ...
The chicken is often served with a very hot vinegar or even beer-based barbecue sauce. Texas barbecue tends to be slow-smoked, rather than grilled. [30] Beer can chicken involves the indirect grilling a whole chicken on a barbecue grill [2] [31] using steam from beer (or another liquid) as a flavoring agent and cooking medium. Barbecue chicken
Buttermilk is also used as a marinade in certain regional varieties. [ 5 ] [ 17 ] It is frequently advised to marinate the meat in an earthenware , glass, plastic, or enamel container rather than one made of bare metal, as the acidic marinade would react with a metal vessel during the extended marinating.
Most marinades are comprised of three parts: oil, spices and acid. The oil adds juiciness to the meat and the spices add flavor, but neither of those would have any affect on the meat without acid ...
Take a look in your pantry (go ahead—we'll wait!): If you have ingredients like soy sauce, garlic powder, paprika, balsamic vinegar and garlic, you can throw together a flavorful rub or marinade ...
The meat industry strives to produce meat with standardized and guaranteed tenderness, since these characteristics are sought for by the consumers. [4] For that purpose a number of objective tests of tenderness have been developed, gauging meat resistance to shear force, most commonly used being Slice Shear Force test [5] and Warner–Bratzler Shear Force test.
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