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Can you marinate fish the day before cooking in a lemon marinade?
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What is the difference between basting and marinating?
Basting is pouring liquid on something while it is cooking and marinating is soaking something in a sauce before cooking. Marinating is used to season and tenderize while basting is used to keep from drying out while cooking.
How do you marinade sirloin tips?
Marinade is savory to enrich the flavor of food and acidic to tenderize meat. The acidic ingredients are usually vinegar, lemon juice, or wine, flavored with herbs or spices. Red meat marinades may or may not contain oil, because the meat usually contains adequate fat.In marinating food, you allow it to soak or steep in the marinade to soak up the flavor and tenderize. Your marinade should be thin; if it is too thick it won't penetrate the meat as well.The length of time to marinate food will depend on a few factors:If the marinade contains acid, alcohol or salt, you should marinate less than four hours.If the marinade contains citric juices, such as lemon or lime juice, marinate for less than two hours. Foods left marinating in acidic marinades too long can change in color and texture.If the marinade contains no salt, acid or alcohol, you can marinate overnight or longer.You should never marinate in metal containers. The acid can react with the metal. Marinate in glass or plastic containers. It's best to always marinate foods in the refrigerator to avoid bacteria growth, even if the recipe says to marinate at room temperature.Once you've determined the type of marinade you have, and how long to marinate your tips, you are ready to cook them as planned. Below is a great marinade recipe with instructions for marinating your sirloin tips.Perfect MarinadeIngredients:1 1/2 cup salad oil3/4 cup soy sauce1/4 cup worcester sauce2 tablespoons dry mustard (prepared mustard is fine)1 teaspoon salt1 teaspoon coarse black pepper1/2 cup wine vinegar (white is fine)1 1/2 teaspoon parsley2 cloves garlic, crushed (1 teaspoon garlic powder is fine)1/2 cup lemon juice1 package onion soup mixProcedure:Whisk together all ingredients thoroughly.Pour marinade in a gallon-sized zip-lock bag or plastic container with a lid.Place meat in marinade; seal bag or cover with lid.Refrigerate 4 hours.Drain well before cooking your meat.
Is it okay to marinate fish in lemon?
yes
Can you marinate meat in milk that has had lemon juice added to it?
YES
Shrimp Scampi Dnsr31a?
Ingredients1 ea Garlic clove, crushed1 ts Salt1/2 ts Dry Mustard1/4 ts Pepper2 tb Parsley, chopped3 tb Lemon juice1/4 c Oil1 lb Shrimp, large, peel & devein1 x Rice, cooked, hotCombine garlic, salt, mustard, pepper, parsley, lemon juice, and oil for marinade. Add shrimp to marinade and marinate for 2 hours. Broil, brushing with marinade 4 inches from heat until done. Serve with rice.
Can you leave raw shrimp in lemon marinade overnight?
NO!!
Can you cook mojo sauce?
Normally Mojo sauce is not cooked, but used as a marinade when making carne asada. You use orange juice, lime juice, lemon juice, jalapeno pepper, onion, cilantro, garlic, salt, and pepper. After you marinade your meat you can use the rest of the mojo sauce to baste the meat with while you are cooking it.
Where can you buy Culinary treasures lemon ginger sesame organic marinade and dressing?
Sometimes Costco carries it
What are some marinade recipes for grilled steak?
There are quite a few recipes out for marinading steak one is to marinade the steak in a barbeque sauce. Another way is to soak the steak in a pepper lemon broth.
Can you eat drowned animals?
Yes you can. I find they taste best slow roasted on low heat with a lemon marinade.
Why do you need to use a non-metallic bowl for marinade?
Marinades often have acids (lemon juice, vinegar, etc.). Acid can react with metal bowls and ruin the marinade. It can sometimes create toxins and be harzardous to eat.
Light and Lemony Broiled Scallops?
Ingredients1 1/2 lb Sea scallops3 tb Dry sherry3 tb Teriyaki sauceJuice and zest of one lemon 1 ts Cornstarch1 tb WaterCombine the scallops, sherry, teriyaki sauce, juice and zest of lemon in a shallow dish. MArinate at least 2 hours or overnight in the refrigerator. Remove the scallops from the marinade, remove the marinade, and broil 3 inches from heat for 3 minutes. Keep warm while you prepare the sauce. Dissolve the cornstarch in water. Bring the reserved marinade to a boil and add the cornstarch in water. Return to a boil and boil for 1 minute. Pour over the scallops and serve over rice or serve as an appetizer with the sauce on the side for dipping.
