Classic Rock

Formidable Marinade - Men Who Drip With Germs - Men Who Drip With Germs (CD, Album)

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  • Dourg
    says:
    Continued Tips for Marinade. Here are my top 11 tips for cooking with marinades: If you plan to serve your marinade as a sauce with the meal, put some of the marinade aside in a separate container.
  • Volar
    says:
    Beef, pork, lamb, and veal can be marinated for up to 4 days. Remember, meats that are marinated too long can become dry and tough, so be sure to follow the recommendations in your recipe. Some fish and shellfish can also benefit from a marinade. Seafood is a very “delicate” meat, and should only be marinated for minutes before cooking.
  • Guktilar
    says:
    Aug 25,  · Thursday nights at The Lass. This video is unavailable. Watch Queue Queue.
  • Gum
    says:
    Jul 09,  · Marinating is a process of soaking meats in a seasoned liquid, called a marinade, before cooking. Marinades often use an acid (like vinegar or citrus juice) or an enzyme (like mango, papaya, or kiwi fruit) to enhance flavors and change surface kekandustlisormavoburlitodeerow.coinfo acid or enzyme in a marinade causes the meat’s tissue to weaken on the surface but must be used minimally and not for extended periods of.
  • Akinojind
    says:
    Sep 06,  · 2 c heavy red wine (cabernet or merlot) 3 cloves garlic, crushed. 2 Tbsp chopped fresh thyme or rosemary. 1 tsp black pepper. Big cuts of lamb or beef.
  • Golmaran
    says:
    Pour marinade over chicken, steak or pork; cover and chill meat for at least 5 hours. Remove meat from marinade, discarding marinade. Pat meat dry and cook as desired.
  • Yolabar
    says:
    Oct 07,  · Marinades are an easy way to add a lot of flavor to chicken, steak, fish, pork, or even tofu. From quick marinades that can work in under an hour, to overnight marinades that result in tender, juicy dishes, these mixes will make your meals much more mouthwatering.
  • Arashicage
    says:
    Apr 09,  · Marinating meat can crank up the taste and tenderness of any cut, but with a little knowledge of how the chemistry of marinating works, you .
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