marination

Turn the chicken at least three times during the marination.

Even the short marination called for starts to cook the fish.

The steak was terrific, laden with flavor from marination and fire.

Note, however, that most of the strong seasonings are added after the marination has been completed.

I usually recommend marination of about 15 minutes.

Skirt steak benefits from marination, but it doesn't absolutely need it.

Marination may reduce the formation of these compounds.

The work made in response to this moment often gains immensely from a period of marination in further reading and research.

The combination of spices, chiles and vinegar used for marination is called "adobo".

Marination is the process of soaking foods in a seasoned, often acidic, liquid before cooking.

"Everybody just assumes marination is going to tenderize meat, so they leave it in the refrigerator for three days.

Companies say the process, called enhancement or deep marination, helps shoppers by flavoring the meat so they don't have to.

And no long marination is necessary.

But marination does nothing to reduce the level of other carcinogens that arise when fat falls on a fire and causes smoke.

The farmed venison is extremely tender, much more so than the wild variety, which needs lengthy marination.

His technique involves a double marination of the fish, similar to that done with beef shoulder in making pastrami.

Since the meat is lean beef fillet or sirloin, both tender cuts, marination need be only 15 minutes.

Light marination assured the tenderness of a terrifically tasty whole, stuffed game hen.

Various kinds of freshly ground Indian spices are added to the yogurt used for the marination of the chicken.

These fish recipes are simple, including poaching, broiling, grilling and frying after marination.

Everything, that is, except marination.

Marination is not necessary.

For whatever reason, though, he and other scientists have found that one of the most promising techniques for meat and poultry is marination.

Following the marination, the duck is quickly blanched in hot water to tighten the skin, and then towel and air dried.

It is believed that the distinguishing feature behind the preparation was in the marination, and the recipe is often closely guarded.