11 Foolproof Grilling Secrets – Food on Shine
Don’t skip a marinade or rub. Before cooking, marinate proteins in a mixture that contains some sort of acid (such as yogurt, lemon juice, vinegar or wine), which breaks down and tenderizes the meat, and fat (like olive oil or vegetable oil) to keep them moist during grilling. Shellfish, fish and small pieces of chicken should soak in the refrigerator for 15 to 30 minutes; chicken breast for 1 to 2 hours; 4 hours for thick steak; and overnight for big cuts such as pork shoulder, brisket, prime rib etc. (P.S. Don’t reuse the marinade as a sauce later unless you boil it for at least three minutes to kill off any bacteria.)
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