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Really? Hmmmm.......perhaps you only eat in the posh restaurants then?
Quote from: 976bar on December 02, 2009, 06:56 PMHarbut, It really doesn't matter what you marinate it inYou really need something acidic (e.g. yoghurt, vinegar, wine, lemon juice, tomatoes, etc), to break down the proteins, fats, fibres and tissues, surely? At least if you're attempting to tenderise the meat rather than to just add flavour. And usually some oil to prevent the meat from drying out. And some seasoning/spices to flavour it.QuoteIt needs to be cooked to a slightly pinkish colourGawd, that would signify blood to me, and not something you'd want to be doing with chicken!
Harbut, It really doesn't matter what you marinate it in
It needs to be cooked to a slightly pinkish colour
If a spice mix is added about halfway through the bicarb process this mix seems to be absorbed into the meat much more intense than if the meat is simply marinated in the spice mix only. Next time you are using lamb or chicken , just try a couple of peices as a tester.
spice as Nice, thanks for your tip will have a go tonight for a Thai Curry planned for tomorrow and report back. I do know at The Ashoka the meet is all pre cooked cool before cooking but as you would expect a fast turn around when Busy. I precook as per their recipe and freeze till required and it is still the business. PP