Marinating and Basting Foods

I would personally go for over night if possible

If you want it to fully soak in I recommend at least 24 hours.

I have an additional technique I sometimes use. Where I'll marinade for 24 hours in the fridge, then freeze the meat without the marinade. Then make a fresh batch of marinade. Take the steak out of the freezer and put into the new marinade as it thaws for 48 hours.

To marinate beef brisket, you should use dried chanterelle mushrooms, tomato paste, cranberry sauce, onions, and simple spices like salt and pepper obviously.

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.

yes clean first

The pros use a brush -I use a tablespoon-

After an hour or so at room temperature, meat should be cooked.

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.

no because the chicken will go bad quicker than other meats and there is the possibilty of gettinq saminila

Raw chicken should only be kept refrigerated for two days. Chicken carries bacteria like salmonella which can be fatal for those with compromised immune systems.

make sure theres alot of fat on it and the fat is the flavor!

well, it would be easier to go to a restaurant. My suggestion is J. alexanders. It's great! hope you enjoy your turkey!!

It takes anywhere from 2 to 4 hours to marinate roasted peppers. They should be placed in olive oil, salt, pepper, and lemon juice, and cooled in a refrigerator to marinate.

When marinating ribs....they should be left in refrigerator in marinade no longer than 48 hours as a rule.

Meats do not last long in the refrigerator. Only about 3 to 4 days if it is raw. Then 1 to 2 days longer if cooked and placed in an airtight container. You should always cover meats when stored in the fridge.

It's not necessary to bring the water to a boil first before putting the chicken in. What is important though, is to finish cooking the chicken immediately after parboiling since bacteria can begin to grow rapidly on partly cooked chicken.

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

yes, goraka sold usually in an unattractive dried form and quite tough and dry, it can be ground at this stage or soaked and ground, and mixed with other herbs ( garlic, cumin, coriander, curry leaf and a good qty of ground black peppere. the spices and rubbed into mackerel or tuna, then marinaded over night and cooked covered over coals or in a slow oven for 4-5 hours. there should be no liquid left. this fish will keep in fridge for a few weeks as long as it is not set out for a long time. eaten as is or warmed and eaten. popular in sri lanka......it is only recently that the health benefits have been promoted to loose weight, that has taken over the west.

I use garlic powder, steak seasoning, italian seasonings, onion powder, and curry.

The word marinate is a verb. The past tense is marinated.