Culinary, Arts, Thread.

#406
#406
Behr, I don’t know if you saw my post in the dinner thread over in the pub, but I tried Peruvian chicken. Didn’t go all out and roast a whole chicken, but I tried marinating some breasts and cooking in the oven. Used a rather basic blend of cumin, garlic, oregano, onion, paprika, lime juice and broth marinade.

I think the broth is where I screwed up. The outer flavor was delicious, but it just didn’t soak deep enough into the chicken breasts for optimum flavor throughout. I marinated it for around 20 hours. Any suggestions?
 
#407
#407
volfanbill said:
Behr, I don’t know if you saw my post in the dinner thread over in the pub, but I tried Peruvian chicken. Didn’t go all out and roast a whole chicken, but I tried marinating some breasts and cooking in the oven. Used a rather basic blend of cumin, garlic, oregano, onion, paprika, lime juice and broth marinade.

I think the broth is where I screwed up. The outer flavor was delicious, but it just didn’t soak deep enough into the chicken breasts for optimum flavor throughout. I marinated it for around 20 hours. Any suggestions?
Click to expand...

I commented a few posts up.

After reading this, my thought, in addition to maybe cooking it at a lower temp for a longer period is, maybe you needed more salt and/or acidity.
 
#408
#408
Behr said:
I commented a few posts up.

After reading this, my thought, in addition to maybe cooking it at a lower temp for a longer period is, maybe you needed more salt and/or acidity.
Click to expand...

I’ll try salt next time. I don’t like it typically so I rarely use it
 
#409
#409
volfanbill said:
I’ll try salt next time. I don’t like it typically so I rarely use it
Click to expand...

Try adding a tbsp or so of soy sauce instead of salt, and about the same amount of vinegar to your other ingredients.

Use a ziploc bag and only put one or two breast in a bag, so they lay flat and don't overlap. Squeeze as much air out as possible and Turn the bag several times to make sure they get full benefit of the marinade.
 
#410
#410
Behr said:
Try adding a tbsp or so of soy sauce instead of salt, and about the same amount of vinegar to your other ingredients.

Use a ziploc bag and only put one or two breast in a bag, so they lay flat and don't overlap. Squeeze as much air out as possible and Turn the bag several times to make sure they get full benefit of the marinade.
Click to expand...

Will do
 
#411
#411
Behr said:
Try adding a tbsp or so of soy sauce instead of salt, and about the same amount of vinegar to your other ingredients.

Use a ziploc bag and only put one or two breast in a bag, so they lay flat and don't overlap. Squeeze as much air out as possible and Turn the bag several times to make sure they get full benefit of the marinade.
Click to expand...

Does this apply to all meat?
 
#412
#412
Cous Cous was good! HBPW did a Mediterranean recipe with it. With brussel sprouts and a grilled pork medallion.
 
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#413
#413
malinoisvol said:
Does this apply to all meat?
Click to expand...

Pretty much. No matter how long you marinate it, most marinades won't penetrate more than the outside eighth of an inch. Meat (beef, pork, poultry) is made up mostly of water (about 75% by weight) and water and oily marinades don't mix, doesn't matter whether you're marinating for a half-day or for a week.

Most of the time that isn't actually a bad thing. Most meats you marinate are thin cuts like chicken pieces or beef or pork steaks. With these thinner cuts you're almost always guaranteed to get a good bit of seasoned surface meat when you take a bite.

If you're going to marinate meat thicker than an inch, you have to have some acidity and strong bold flavors like salt, pepper, garlic, shallots etc.

There's a chemical reaction and breakdown of tissues and enzymes that are important to marinating, which is basically just a brine with flavor, that is really what its all about anyway (tenderizing), but I'm sure you're getting bored at this point.
 
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#414
#414
malinoisvol said:
Cous Cous was good! HBPW did a Mediterranean recipe with it. With brussel sprouts and a grilled pork medallion.
Click to expand...

Cool, its a nice alternative to rice. I love the wild mushroom and herb flavored. I add onion, green and red pepper, garlic and chicken or shrimp and just eat it in a bowl.
 
#415
#415
Behr said:
Pretty much. No matter how long you marinate it, most marinades won't penetrate more than the outside eighth of an inch. Meat (beef, pork, poultry) is made up mostly of water (about 75% by weight) and water and oily marinades don't mix, doesn't matter whether you're marinating for a half-day or for a week.

Most of the time that isn't actually a bad thing. Most meats you marinate are thin cuts like chicken pieces or beef or pork steaks. With these thinner cuts you're almost always guaranteed to get a good bit of seasoned surface meat when you take a bite.

If you're going to marinate meat thicker than an inch, you have to have some acidity and strong bold flavors like salt, pepper, garlic, shallots etc.

There's a chemical reaction and breakdown of tissues and enzymes that are important to marinating, which is basically just a brine with flavor, that is really what its all about anyway (tenderizing), but I'm sure you're getting bored at this point.
Click to expand...

Very good to know
 
#416
#416
Behr said:
Pretty much. No matter how long you marinate it, most marinades won't penetrate more than the outside eighth of an inch. Meat (beef, pork, poultry) is made up mostly of water (about 75% by weight) and water and oily marinades don't mix, doesn't matter whether you're marinating for a half-day or for a week.

Most of the time that isn't actually a bad thing. Most meats you marinate are thin cuts like chicken pieces or beef or pork steaks. With these thinner cuts you're almost always guaranteed to get a good bit of seasoned surface meat when you take a bite.

If you're going to marinate meat thicker than an inch, you have to have some acidity and strong bold flavors like salt, pepper, garlic, shallots etc.

There's a chemical reaction and breakdown of tissues and enzymes that are important to marinating, which is basically just a brine with flavor, that is really what its all about anyway (tenderizing), but I'm sure you're getting bored at this point.
Click to expand...

Oh no. Not boring at all. Very interesting. I pass all info from you to HBPW.
 
#417
#417
Behr said:
Cool, its a nice alternative to rice. I love the wild mushroom and herb flavored. I add onion, green and red pepper, garlic and chicken or shrimp and just eat it in a bowl.
Click to expand...

It was dang good. Better than I thought it would be. She put everything but the kitchen sink in there. Lol
 
#420
#420
malinoisvol said:
It was dang good. Better than I thought it would be. She put everything but the kitchen sink in there. Lol
Click to expand...

I think you'll really like the regular semolina type. I do the same, put errythang in it.

First time I used it, I stuffed it and smoked Gouda cheese in a duck. Been a fan ever since.
 
#422
#422
volfanbill said:
Very good to know
Click to expand...

Didn't feel like posting this in that thread we were in.

I understand what you're saying, completely.

Back in the early 2000's I took football way too serious and let it ruin days and even weeks.

In 2008 I lost my mom, my fiancee of 3 years, went through a brutal business divorce, lost my restaurant, my house, had a health issue and got arrested for DUI...all in a 14 month period.

A lot of things aren't important to me that used to be, and a lot more that weren't, are now.

So again, I get it.
 
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#423
#423
Behr said:
Didn't feel like posting this in that thread we were in.

I understand what you're saying, completely.

Back in the early 2000's I took football way too serious and let it ruin days and even weeks.

In 2008 I lost my mom, my fiancee of 3 years, went through a brutal business divorce, lost my restaurant, my house, had a health issue and got arrested for DUI...all in a 14 month period.

A lot of things aren't important to me that used to be, and a lot more that weren't, are now.

So again, I get it.
Click to expand...

Yep. Almost lost my mom last October, literally as the wheels were falling off of Jones’ tenure. My gf and I also broke things off and I viewed the season as irreparable at that point. While I kept up with what was going on, I watched less than I ever have (aside from the Kiffin season since I was in Basic Training). I want to be interested now, but I’ve walked into a new job here at the Pentagon where I’m in charge of the maintenance/engineering section of Army TV. Not only am I learning this job on the fly, but I’m trying to create previously non existent SOPs and a training program because every one of my Soldiers will be replaced by next January.

Ideally, I’ll be caught up and on top of things by July, thus able to fully dive into the deep end of the Pruitt era, but right now, nothing stands out to me.
 
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#424
#424
I was a rabid VOLS football fanatic in the 80s and 90s. The first gulf war, and the invasion of Panama took a little of the edge off. Then 9/11 happened and that took me straight out of the rabid camp.

Priorities changed and for the better, imo.

Just wading in with my $.02.

GBO!
 
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#425
#425
malinoisvol said:
I was a rabid VOLS football fanatic in the 80s and 90s. The first gulf war, and the invasion of Panama took a little of the edge off. Then 9/11 happened and that took me straight out of the rabid camp.

Priorities changed and for the better, imo.

Just wading in with my $.02.

GBO!
Click to expand...

We're not in our 20's anymore. Even though I act it sometimes.

That apology above was directed towards you and HBPW. I don't usually make wife jokes but that one just kinda slipped out. I think Chupa gave me a birth control pill instead of an aspirin. Yea, that's what it was.
 
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