Curry Recipes Online
British Indian Restaurant Recipes - Starters & Side Dishes => Starters and Side Dishes Chat => Topic started by: jimmy2x on December 23, 2009, 11:07 PM
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i just cant get my flavouring/ colouring to penetrate my meat as i get it from a bir. ive marinated it 2 days and still it dont do it.
So does anyone know the secret to this?, is it meat tenderiser added to the marinade.
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You're half way there, marinating for two days is ideal to get real penetration. However, to get that colour deep into the flesh, which is what I think you're after, you have to use the red dye powder from a proper asian store, none of that pansy-ass liquid colouring that granny uses to make nice iced buns with!. It's the only thing that will carry through. You mustn't skip on the quantity either.
When I buy mine from the asian corner shop she gets it from a hidden place under the counter, presumably because it's got lots of nasty chemicals in it! I don't use it much for that very reason.
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God help us ;D Domi is going to have a field day with this afternoons postings!
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i use a "sticking plaster" approach that i picked up from an existing post - it works a bit - not as good as Secret Santa's.
i coat the chicken in deggi mirch, salt and lemon juice (now read dressing) and leave for ~ 2 to 3 hrs before adding the rest of the ingredients.
on the marinating i aim for 3 days for tikka and 24hrs for the ashoka plain chicken
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God help us ;D Domi is going to have a field day with this afternoons postings!
pmsl Bobby ya know that kinda talk makes me moist! It's false advertising I tell ya!
but in answer to Jimmy's topic, I don't care for colourings...as long as the flavour's there I'm happy :d