What's the theory on using water vs oil for chicken marinades? I ask because of this recipe:
After multiplying the recipe by a lot, it makes a good marinade, but almost all of the other marinades I've seen online involve oil. Why does this one use water?
(In case the link goes bad, the recipe is:
Some chemicals and flavours dissolve or bind to water differently from oil. For example, chili binds with oil much better than with water and the honey in your recipe will dissolve into the water which it would not do in oil.
1. What is the advantage of a steel skillet over a cast iron one? I currently use cast iron for most everything and am curious what I might be missing. 2. If there's an advantage to getting a steel... inches Wagner Size #6 - about 7 inches (the most used pan in my kitchen) Lodge - about 8 inches I also have two 8 inch nonstick skillets previously used for sauteeing and eggs... exclusively for eggs. In case it's relevant, I also have 1.5, 3, and 3.5 quart All Clad pots (all pieces in this set except the 10" fry pan).
Pi day is coming up quickly! What are the technical differences between pie, tart and quiche? Tarts are sweet. Here are my observation so far: Pies can be either sweet or savoury. Quiches must be savoury. A pie can be with and without a lid. Tarts and quiches don't have lids. (See “Pie” vs “Tart”?) Tarts can be small. Quiches and pies are cut up and shared. Both pies and tarts can contain fruits. All have a pastry bottom. All may be served hot or cold, depending on the filling. All are rounded. Please feel free to correct me. Sorry to be too technical. I'd like to avoid
What's the difference between the following chocolates? Milk Dark Semi-sweet Bitter-sweet If a chocolate only lists the % cocoa solids used, can I figure out which of the above types it is?
The only common way I can think of tea being sold is in teabags. However, there are several ways coffee is sold: Instant Ground Beans I'd say instant is the most common, at least in the UK. Why would I struggle to find tea grains not in a bag, similarly to finding coffee in a bag? It just seems odd that we wouldn't make them in the same way. Any reason why?
So I know that one should never substitute chocolate chips for chocolate in a recipe, but I'm new to the game and don't really know what the deal with these callets is. Are they essentially the same as chocolate chips, or can I buy a massive bag of them and use interchangeable with chocolate chips as well as bar chocolate? Sorry if this is a rookie question.
Other than color, what is the difference between white pepper and black pepper? I thought it was purely a color thing so that black pepper wouldn't ruin the color of, say, a white sauce. We tried white pepper in a few dishes and in all cases, they were wretched. (FWIW: one recipe was Alfredo sauce.) The only things I can come up with are: There is a substantial difference between the 2 and we apparently do not like white pepper There is not a substantial difference but we got a bad batch of white pepper There may or may not be a difference, but the recipes we tried should not have included
What's the difference between sautéing, frying, and caramelizing? When I cook chopped onions in a pan with oil until they are brown and have a slightly sweet taste, which of the above is the correct term for what I am doing?
terrible. No amount of sugar makes it stop tasting bitter and horrid. Even adding peppermint, vanilla, or similar still fails to mask the awful taste of the cocoa powder. In short, as far as I can... chocolate. (It's not like it's hard to just buy the stuff!) I just want to understand what the difference is.
I need to replace the grill grates on my Weber Genesis grill, and I see that I can get either enameled porcelain (like I already have) or upgrade to stainless steel. A few concerns spring to mind when considering the upgrade: Are there any differences between the two other than appearance? Does one hold heat better than the other? What differences are there to the grates' maintenance/upkeep/cleaning/appearance?