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Questions tagged [marinade]

147 questions
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Oil in marinades

I see olive oil in marinade recipes. My question is -- are oils really able to penetrate (A) vegetables such as mushrooms, brocolli, and eggplant or (B) meats? Or should marinades only contain polar substances such as water, vinegar, salt, sugar?
wearashirt
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Why did my steak marinade not make a difference?

I recently discovered the joy of cooking and I have no idea what I'm doing but I've been experimenting. Recently, I took two beef shoulder steaks, both just under 3/4" thick, both purchased at the same time from the same source. For the first…
Jason C
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What is the correct order to both marinate and velvet the meat?

Velveting a meat is a Chinese technique to coat meat with oil and egg whites and can prevent overcook. In the process, it needs to be left for about 30 minutes in refrigerator for the coat to apply then stir the meat in simmering water for about a…
5argon
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Whisky instead of wine in marinades?

I know that almost every one of us use wine or vinegar for marinades or meals. Recently I was cooking a Chinese food and tried whisky instead just for a difference. That bitterness of the whisky tasted good in my opinion. What are the downs of this…
showbiz
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Rinse meat after marinating in yogurt?

I have a few recipes that require marinating meat in yogurt (usually poultry), but none of them are particularly clear on what to do with the meat after marinating, but before cooking. For example, I have a chicken tikka masala recipe that…
valverij
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Is a whole chicken still safe after 5 days marinating in the fridge?

I marinated a whole chicken and put it in the fridge for 5 days--can I still cook and eat it?
user15241
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What's the use of onions in teriyaki sauce?

I make my own Teriyaki sauce. Soy sauce, sugar, lemon juice, olive oil and onion. Normally, after marinating, I dry the piece I'm going to sauté and remove the onion. Does the onion add flavour to the sauce? Does the onion have an effect on the meat…
BaffledCook
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Why marinade meat with acid or enzymes?

This might sound like a queer question, but why do we marinade meat with acid / enzymes? Given that marinading doesn't tenderize meat, it just turns the outer fibers into mush and releases the juices when cooking? Why not just go with a flavored…
Max
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Why did my peanut butter sauce split?

I made a peanut butter sauce/marinade for some tofu bits, with peanut butter, soy sauce and pineapple juice. It tasted good and was the right creamy texture when I put the tofu in it. After a couple of hours it was still fine, and then I tossed it…
Carmi
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Is acid-marinated raw chicken still safe after several days?

I marinated chicken five days ago in lemon juice, seasoned salt, and garlic powder, is it still safe to cook in the oven?
user5194
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How can buttermilk marinade for raw chicken be used afterwards?

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've read comments elsewhere that this cannot be…
O1G
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Injecting Jack Daniels into pork

I have been smoking meats for a while now, and was recently given a marinade injector. I searched through a few forums, and found a few people really like mixing apple juice with Jack Daniels for their marinade for pork butts. When doing this, do I…
Flotolk
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Why does horseradish paste "curdle" when cooked?

I once made a tuna marinade that included some imitation wasabi paste. Usually when I cook like this, once the fish is done I cook down the marinade into a thicker sauce. In this case, the sauce quickly clumps when heated into a goop with a similar…
Tesserex
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Does marinating break down proteins the way brining does?

Brining makes meat tender because the salt (and some sugar) breaks down proteins. Shouldn't a salty/sugary marinade do the same thing?
user1575
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Why meat gets tough after soaking it in vinegar solution for more than 24 hours?

Vinegar is a marinade and i have tried marinating meat before too but if meat is soaked in vinegar solution for more than 24 hours then it gets tougher.Why?
Ujjwal Kc
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