Is there a trick to help speed up the marinating time of chicken? The recipe says to marinate it for two hours, but I don't have that much time. Thanks!
2007-01-05 09:44:53 · 10 answers · asked by funkybutt_1 2 in Food & Drink ➔ Cooking & Recipes
Typical marinating times for beef, poultry and pork range from 20 minutes to 12 hours (or overnight). More delicate foods such as fish require a shorter marinating time, usually 20 to 60 minutes. If you’re in a hurry, you can speed up the marinating time by placing the meat in a plastic bag, sealing it and massaging in marinade for a few minutes before placing in the refrigerator for 30 minutes.
When marinating is complete, remove meat from marinade. Ensure you do not consume the uncooked marinade that has been in contact with uncooked meat. If the recipe calls for basting, always use fresh marinade.
2007-01-05 09:48:14 · answer #1 · answered by Cister 7 · 1⤊ 0⤋
Heat the marinade but don't boil it. Pierce the chicken with a fork so that the marinade will go into the holes. Place the chicken in the heated marinade for about 5 minutes and then let it marinade regularly for the next 30 minutes off of the heat.
2007-01-05 10:15:21 · answer #2 · answered by GrnApl 6 · 1⤊ 0⤋
for a really strong flavor the marinate needs to sit that long. But i have found that if you baste or cook your meat with the same marinate then it helps the flavor if you dont have time
2007-01-05 09:47:47 · answer #3 · answered by dnt4get2luvme 4 · 2⤊ 0⤋
in case you want the flavour of in basic terms marinated purple meat, i do no longer understand a fashion of dashing that up at the same time as protecting the flavour yet once you in basic terms wanna tenderize the beef quicker in basic terms slice up a kiwi and toss it interior the bag of meat for kind of 15-40 5 minutes (per how plenty meat to procure). sturdy good fortune!
2016-12-12 04:47:15 · answer #4 · answered by ? 4 · 0⤊ 0⤋
You can also warm up the marinade a little. But otherwise, you have to shake it up or rub it into the meat. Also add vinegar (or more vinegar) to speed up the tenderizing effect.
2007-01-05 09:48:52 · answer #5 · answered by none 2 · 1⤊ 0⤋
Try puncturing the meat with a fork as it sits in the marinade. The holes let the marinade seep in deeper.
2007-01-05 09:56:16 · answer #6 · answered by Anonymous · 1⤊ 1⤋
use a vacuum sealer container (seal a meal). It open up the meat and forces the marinade in
2007-01-05 09:46:53 · answer #7 · answered by AlwaysOverPack 5 · 2⤊ 0⤋
Rub the meat with salt to help tenderize it and then score it (cut cross wise).
2007-01-05 10:20:27 · answer #8 · answered by quickchic_racer 1 · 1⤊ 0⤋
use a vacuum sealer and it will be done in about 3 hours
2007-01-05 12:43:04 · answer #9 · answered by lucy 2 · 0⤊ 2⤋
♥ ♥ use a flavor injector instead ♥ ♥
2007-01-05 09:47:33 · answer #10 · answered by Anonymous · 3⤊ 0⤋