A recipe for cooking pork calls for sake in the marinade. Should I boil the alcohol out or should I marinate with the alcohol intact? I read somewhere that alcohol can cook the meat just like acid, but what I can't figure out is whether that could be beneficial and actually improve the end result.
Unless the recipe specifically directs you to cook the marinade, you should just use it as is.
The only time you would normally cook a marinade is after it is used, in reducing it for use as a sauce—and of course, not all marinades are suitable for such use.
It's fairly well known that alcohol in liquids used for cooking evaporates pretty well, at a lower temperature than the water it's in, so the end result doesn't contain much alcohol. It doesn't all evaporate out, but almost all of it does. This makes sense for things like reductions. However, let's say I am doing some braising. I do my thing, pour in my alcohol (wine, beer, whatever) and slap on a very tight fitting lid. Does this mean that most of the alcohol stays in the braising liquid? Obviously it will evaporate out but then will it condense on the lid and then drip back
When I try to make chicken soup I usually find parts of the meat don't seemed to be cooked properly: red, purple, or brown bits which I think should be white. Sometimes some pieces come out white while other are white on the outside but inside they are coloured. I use a standard method: I cut 1kg chicken into 4-8 pieces, add 2 litres water, add salt, bring to boil, then simmer for 1 hour... cook it? e.g. should large pieces be cooked slowly while smaller pieces be cooked fast? Does the speed at which I bring to a boil affect the cooking? Should I bring it to a boil slowly or is it ok to do
Today I made creme brulee, which I'm not very familiar with but have done once or twice. The consistancy was fine, aswell as the caramelized sugar, but it had a very low taste of vanilla, even though I used 4x the amount specified in the recipe. (I used 2 whole vanilla beans for 2 cups). I cut, scraped and put everything in cream/sugar, heated to about 80-90c (almost a boil), mixed with the yellow of the egg(yolk?) and cooked it in a pan half-full of water. Is there anything I can do to facilitate more vanilla flavor? Is it somehow volatile and doesn't survive.. cooking? Maybe I should
I once made a tuna marinade that included some imitation wasabi paste. Usually when I cook like this, once the fish is done I cook down the marinade into a thicker sauce. In this case, the sauce quickly clumps when heated into a goop with a similar appearance and texture of cooked chicken fat. Obviously then I can't use it, so since then I just throw out this marinade since I can't use it without heating it (it had the raw fish in it.) Why does horseradish do this? I'm assuming that's the culprit ingredient since it's the only unusual thing that I don't have in others that don't have
I know that the alcohol content of food that is prepared with alcohol is a tricky study, as evidenced by the fact that food left out overnight stored overnight loses, by one study, 30% of its alcohol content. Several weeks ago I had some chocolate dipped strawberries that had been soaked in liquor before being dipped in chocolate. I thought I could taste alcohol, but my dining companion didn't taste it. So it wasn't a strong flavor. Is there any information out there on how much alcohol may have been transferred to the strawberries?
I love marinated meat, I love the extra flavor that the marinade adds to it. However, I don't always have the option to BBQ it, so sometimes I have to use a frying pan. However, this always creates a huge, huge mess. The oil in the pan seems to not like the marinade, it immediately starts to crackle and boil, spilling hot oil everywhere. I thought that I didn't use enough oil, so today I used a bit more, but that made it even worse. Using less oil seems to make it hard to actually get good meat, that is meat that is NOT a lump of coal on the outside and raw inside. So I thought I'd ask
: Marinate the meat in 3/4 pint of the beer for 3 days. Lift the meat out of the marinade, reserving the marinade. Heat the oil and butter in a large, heavy-based frying pan, add the meat, sugar and nutmeg... into the oil and butter and cook until well browned, then stir in the tomato purée, prunes, veal stock, bouquet garni and the beer marinade. Bring to the boil, skim and then pour over the meat. Simmer very...Here is the recipe - I didn't want to use Beer, any help? 3 lb chuck steak, cut into 2-inch chunks ***1-1/4 pints Liefmans Goudenband*** 2 Tbsp peanut oil 1 oz butter 1 oz brown sugar 1 Tbsp
I have this marinade in with I usually make chicken legs. It consists mainly of maple syrup, soy sauce, and sometimes ketchup. Is it reasonable to put meat balls in that marinade? Is it OK to put them together with the chicken legs in the same pot?
it was infused with fruit, herbs, or spices? Is there a reason that you may want to store infused alcohol in the fridge/freezer instead of leaving it out? Would there be any special considerations...I'm attempting to infuse alcohol for the first time, and I'm wondering how long the infusions will keep? I've read a few different (contradictory) opinions on this matter. One recipe for vanilla vodka said to store in the fridge and use within 3 months. I've even seen "use within a month" for some infusions. Others say, "it's alcohol, it will keep forever." I'd imagine the alcohol would act