How do you get that deep tikka marinade?

[Petrolhead360]

This is an interesting article.
http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/zen_of_marinades.html

Thanks for posting. This is a very interesting read.

[JerryM]

It is a real good article - I've bookmarked it to look up the whole site.

Trouble is it actual says the picture cannot exist. The question remains "how" was/is it done.

I've heard of brinning ie heavy salted water but never gone into it. Could this carry food colour to the depth show.

What does seem the case (which is disappointing) is that flavours can't get to that depth even if something else can.

It answers though a question ive wrestled with for ages - to score or not. Clearly scoring is key to getting that marinade further.

[mickdabass]

Happy New Year All!

In my extensive trials of marinating, I find that the key is the stage 1 marination in lemon juice. I find 15 minutes - half an hour tops as the  optimum amount of time otherwise the meat becomes too lemony. Not 100% sure how it works. It might have something to do with degreasing the meat too

Regards

Mick

[DalPuri]

Another article 
http://www.genuineideas.com/ArticlesIndex/dye.html