Technically, yes, you *can*, but, you shouldn't. Here's why: Although it is oil-based, there is a lot of stuff in there that is not oil, and a lot of it is not friendly to heat. Sugars will burn, as will garlic, spices, and herbs. Vinegar or other water-based flavorings in the marinade will boil off and evaporate, concentrating the already burned and extremely un-tasty flavors you have going. Plus, there's no need to. Cooking tightens proteins, so, no additional flavor is going to be imparted to the food. So, in conclusion, it's not tasty and it's unnecessary. If you want to use a marinade as a sauce, and get the flavor of the marinade on after it's cooked, then reserve some of the marinade BEFORE it hits the food. Some people will tell you to boil it after you take the meat, etc. out of the marinade to use as a sauce, but, it can't get hotter than boiling temperature, and some bacteria can survive 212 degrees. So, I think it's better safe than sorry. Nut, it's your choice.
fish only needs to marinade for 15 to 20 minutes, anything over that and it will just cook in the marinade acid
In my experience, it is better to leave the marinade on for cooking. Depending on the marinade, it will glaze on the meat and enhance the flavor.
BBQ it, marinade it then put it on a skewer and bbq it.
i put meat in fridge frozen in marinade has been in there 3 days is it still good to cook.
No, the idea of a marinade is to infuse the meat with flavor. If you then cook it in the marinade, it will be too strong a taste. Plus, it'll boil, making it pretty tough. The exception would be braising, which is slow-cooking at a low temperature in either wine, stock, tomato sauce, or combinations of them, with some chopped aromatic vegetables and herbs. In that case, you simply brown the meat (some don't) and put into the liquid to cook. Technically, this is cooking it in a marinade.
There is a cook book which offers instructions on marinading beef jerky recipes. One book is called Paleo Jerky Marinade Recipe Cookbook, offered in the PDF format.
Anything acidic like lemon juice does "cook" any fish or seafood. That's why you shouldn't marinade fish, I've heard.
No meats don't have any carbs unless u cook it with something that does, like a type of marinade
Only if the recipe calls for it or if you are sure that adding it to the marinade won't destroy the flavor. Unless you're an experienced cook, it's probably best to stick as closely to the recipe as possible.
When you cook a squid you get out a pan put the squid in and fry in up in chicken noodle soup and butter. Then you eat it!
No, throw the marinade out that has had raw meat in it. Make a new one if you want to baste it while cooking.
A marinade which incorporates Marsala Wine.
Yes, you can safely freeze marinade.
no you can not get chicken hot
its gonna just burn unless you put it on at the end of cooking or cook at a low heat over indirect heat
MARINATE is the verb, ie marinate the meat in the marinade overnight; MARINADE is the noun, ie prepare a marinade of oil, lemon juice and herbs.
The marinade adds flavour and tenderises the meat.
Don't use any oily marinade or rub, or any sweet glaze. Cook it in a way that don't add any fat. Grilling would be good.
Warm water, soap and a scrub brush should do it.
Not for just plain. You night want to mke it "watery" then when the pork is done cooking the water will make the pork soft and mosit
Yes, they can. Just place them in with the rest of the chicken in the marinade, and refrigerate until ready to cook. Just keep in mind they don't take as long to cook as the rest of the chicken.
Yes. Homemade marinade should be refrigerated, and purchased marinade should be refrigerated after opening.
Usually, the longer the marinade soak, the more tender the tip, the BETTER the tip. As long as the meat will stay good for, you can leave it marinading in the fridge. I standardly marinade for 1 night but if i bought a lot of tips and don't wanna cook them all, ill keep them soaking for a few days. The last ones i cook are usually the best.
You marinade a steak before cooking in a plastic bag .You add your dressing and herbs for example to the raw steak then put it in a plastic bag in your fridge for a hour minimum.After the time has passed take the steak out of the bag and cook it , if any juice is in the bag pour it onto the steak.
A person can find a spicy venison jerky marinade recipe in many cook books that you can buy in shops, it's also available on any good online recipe book. Some books have the option to substitute different meats.