Marinades

Marinade is savory for flavoring foods, and acidic for tenderizing.

Fresh parsley is much better - it will add far more flavour. Dried parsley will not work nearly as well.

It depends on what the marinade is made from, but gluten comes from grains and grains are not popular, if used at all, marinade ingredients. There might be gluten in a dry-rub, but it would, again, depend on what it was made from.

CORRECTION: Many marinades contain soy or teriyaki sauce, which is almost always made with wheat. If the label lists soy or teriyaki sauce but doesn't specify that it is gluten-free, it is probably not safe. At this time, La Choy brand products do not use wheat in their soy and teriyaki sauces unless specifically noted.

Gluten is a composite of the proteins gliadin and glutenin which, conjoined with starch, exist in the endosperms of some grass-related grains. The seeds of most flowering plants have endosperms with stored protein to nourish embryonic plants during germination, but true gluten, with gliadin and glutenin, is limited to certain members of the grass family. The stored proteins of corn and rice are sometimes called glutens, but their proteins lack glutenin. The glutenin in wheat flour gives kneaded dough its elasticity, allowing leavening and contributing chewiness to baked products.

Marinade is heterogeneous because it contains different ingredients.

A brine does not necessarily take the place of a marinade. A brine can add some flavor and saltiness. The brine is also generally something you do before cooking while a marinade is something applied at the end or after cooking is done.

Well it depends on what kind of marinade you want it to be.

Sometimes I bake salmon with only a light amount of olive oil and some dill weed. I also like to marinate with Ponsu Sauce and some ginger. But since you have to replace the ginger try some garlic! Can't hurt right? You can use Ginger Ale in your marinade too. I like to marinade my salmon in a light white wine. Cooking burns off the alcohol and leaves a very nice flavor.

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.

Here's an easy recipe:

B-B-Q BRISKET OF BEEF

Powdered garlic

1 pkg. onion soup mix

1 can coke

1 c. catsup

1 brisket of beef (3 or 4 lb.)

Sprinkle brisket with garlic.

Mix coke, soup mix and catsup together. Pour mixture over brisket. Bake at 325 degrees for 3 hours (loosely cover pan with tin foil). Take out juice. Cool. Then cut meat in strips and reheat in juice.

Good on rolls for a buffet dinner.

Source: Cooks . com

No. That's far too long, even when refrigerated. Bacteria have developed by that time and the meat is not safe to eat.

Yes you do otherwise you won't have enough!

yes. it is bad because it makes your marinade have a thick consistncy.

Adobo :)

-Generally, you shouldn't use it more than once for meats of any kind (the blood in the meat will drip off into the marinade, and can make you sick).

-You shouldn't marinade meat for more than 24 hours, for culinary and safety reasons. Depending on the ingredients (especially if it includes eggs), you may want to marinade it less than that. And, this kind've goes with the "Less is more" rule. Sometimes a marinade is better if you only apply it for a few hours.

As long as it reaches the boiling point of 160 degrees to burn off the blood.

yes

Marinades usually contain some kind of acid, whether it be vinegar or citrus juice, which penetrate the meat with the help of the salt that is found in the marinade. The acid then begins to break down the connective tissue in the meat as it metabolizes the proteins.

If you want it to taste anything like the same, no. However, if you like Guiness more than you like wine, that may not be a bad thing.

Wine is generally slightly higher in alcohol content than beers or stouts, and that could impact how much of the other marinade ingredients get dissolved and how well they penetrate, but it's not a huge difference and I wouldn't expect that big an impact from it.

My limits for all food whether on warmers, or not, is two hours, from stove to trash!

Especially those in any sauces that contain sugars! Perfect mediums for bacteria to thrive!

You can make beef fajitas with nothing but meat. It just won't taste the same as meat that's marinated. You can use just dry spices like cumin, garlic powder, salt, pepper, and chili powder. The marinade helps to tenderize the meat.

You can try it but I would not use it!! Chili sauce is good enough for me!!

Yes, a marinade can be used instead of BBQ sauce in a slow cooker, but the flavor and texture may differ. Marinades are typically thinner and may not provide the same sweetness or thickness as BBQ sauce. To achieve a similar taste, consider adding some sweeteners or thickeners to the marinade. Additionally, be mindful of the acidity in the marinade, as it can impact the final dish's flavor and texture.

as long as you like as long as you keep it in the fridge, i do mine for 2 to 3 days, but a minimum of 30 mins