• 
• 1 answer

You probably should not eat any kind of brush, horse hair or any other type.

• 
• 1 answer

Yes, spices help to prevent food from going bad. That's why they are more common in warmer climats. It also depends on what in particular you are using for a marinade. Salt, sugar and acids (vinegar) can all be preservatives. Even with the best marinades, however, you will only be buying small amounts of time, maybe a few days, not weeks or months. Either way, your best bet to avoid foodborn illness is to buy fresh, freeze what you don't need immediately and cook the chicken fully as soon as possible. a good marinade may help to extend life in the fridge, but it is no substitute for good food safety practises.

• 
• 1 answer

If you are familiar, it is the same as a turkey baster. Otherwise, it is a plastic cylinder with a tapering tip on one end and a squeezeable rubber bulb on the other. It is used for sucking up liquids/redistributing juices over meats.

• 
• 1 answer

To baste an egg, first heat a non-stick pan to around Medium. Then add a bit a butter or similar cooking substance (oil doesn't work as well for basted). Make sure the butter isn't burning off, you want all the moisture from the butter you can get. Then once the pan is coated with butter, add the egg(s). Spoon the hot butter from the pan over top of the eggs until the white's firm but the yellow runny. People say basted eggs are the most flavorful. Basted's just a really awesome texture for the eggs, like having a poached-fried egg. Enjoy! It's my favorite kind of eggs.

• 
• 1 answer

no u baste it with egg wash so that it can stick

• 
• 1 answer

Marinating works best when it's done over night. Typically the longer it sits the more flavour it absorbs. If you plan on having your chicken for Friday nights supper begin marinating the chicken Thursday night. Be sure to seal the container tight while it is in the fridge to help prevent any danger of cross contamination.

Acidic marinades (those containing generous amounts of citrus) can make the chicken mushy if left too long. Two hours is sufficient to impart flavor without breaking down the flesh. Zip-lock bags work well for marinating. Be sure to squeeze out excess air when sealing.

• 
• 3 answers

Alkali metals are not used for flavoring foods.

• 
• 1 answer

You baste meat by squirting or brushing liquid, such as melted butter or broth, on the meat while it is roasting. You do this to maintain flavor and moisture in your meat.

• 
• 1 answer

Yes as long as it is not left in a very warm room, better left in a cool, place out of the sun

• 
• 1 answer

FAJITA MARINATE 1/2 c. fresh lime juice

1/3 c. salad oil

1/3 c. Tequila or lime juice

4 cloves garlic, minced

1/2 tsp. ground cumin

1 tsp. oregano

1/2 tsp. black pepper

4 to 5 sm. onions, halved

1/2 c. Aji-Mirin (rice wine) If you can't find the rice wine, substitute bitter orange juice. Mix all and marinate chicken or beef for 4 to 24 hours. Drain, saute and make fajitas.

• 
• 1 answer

Marinate means to soak a particular ingredient(mostly chicken) in a masala mixture for a specific time for the flavor to be absorbed. this will then be cooked.

The literal tamil word is "oora vaithal"

e.g. kozhi-ya 1/2 hour masala-vil oora ovaika vendum

• 
• 1 answer

No that isn't safe. Perishable foods can't be left out of refrigeration any longer than two hours, or bacteria will start to grow. Even if the bacteria are killed off by cooking, in that time frame they can produce toxins which can't be killed by heat. And those toxins make you sick. More than 75,000,000 Americans are sickened with food poisoning every year, and more than 5,000 die. Never marinate meats at room temperature.

• 
• 1 answer

Warm dishwater works just fine. Only soak as much of the bristles as you need to in order to get it completely clean. Shake dry and leave standing bristles down so the water doesn't run up into the brush itself.

• 
• 1 answer

a basted egg is basically a steamed egg. u crack on a skillet, when the edges turn white u should put about 2 tablespoons of water on and around the egg and cover i use a large metal bowl for this. steam foe about 20 to 30 sec. pending on how done u want your yolk

• 
• 1 answer

If it is a whole turkey, it can be marinated for a couple hours to overnight. Parts of the turkey can be marinated in only a few houss.

• 
• 1 answer

Almost anywhere. Try Walmart or Target.

Here's a bulb type from Amazon.com http://www.amazon.com/Tovolo-80-11001P-Clear-Dripless-Baster/dp/B000SOU0EY/ref=sr_1_31?ie=UTF8&s=home-garden&qid=1261877853&sr=8-31

Or, just GOOGLE "basting syringe". There are dozens of places that have them available.

• 
• 1 answer

24 hours tops

• 
• 1 answer

overnight.

• 
• 1 answer

I would personally go for over night if possible

• 
• 1 answer

Yes it does

• 
• 1 answer

teriyaki

• 
• 1 answer

Not any more than 48 hours.

(Two days)

• 
• 1 answer

no.

• 
• 2 answers

Apply juice

• 
• 1 answer