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.
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.
God help us ;D Domi is going to have a field day with this afternoons postings!
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
Quote from: Bobby Bhuna on December 24, 2009, 12:53 AM
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