45 Sentences With "marination" | Random Sentence Generator

Servings: 4Prep: 15 minutesTotal: 1 hour plus 24 hours marination 1.

A multicolored salad of chilled cherry tomatoes was bright and refreshing despite a fruity marination in plum juice.

With that in mind, I'd like to approach this question with a good old SAT-style analogy (remember these?!): maceration: marination.

And some of the water the buttermilk contains makes its way into the chicken during the overnight marination, yielding moist meat.

For the first marination: In a large bowl, combine the chicken with the vegetable oil, mustard oil, lemon juice, garlic, ginger, and salt.

For the second marination: Combine the mustard oil, tikka paste, yogurt, coriander, cumin, chili powder, fenugreek, lemon juice, garam masala, and salt in a large bowl.

As for Ms. Houdyshell, she seems to have enriched both the sweet and sour of her characterization through a process of marination in the more evenly matched conflict around her.

You can marinate for too long Your best bet for achieving marination magic is to soak your chicken, pork chops or loins and steak at least 30 minutes, but never longer than overnight.

The view that it works for Trump personally underwrites everything from his tax proposals to his indifference to his own health care promises to his casual day-to-day marination in obvious financial conflicts of interest.

Servings: 4Prep: 10 minutesTotal: 2 1/2 hours (2 hours marination) 33 (1 pound|450 gram) pieces skirt steak½ cup|125 ml fish sauce¼ cup|60 ml fresh lime juice¼ cup|65 grams granulated sugar1 tablespoon chili flakeskosher salt, to taste2 bunches scallions, trimmedcrispy onions 1.

Servings: 1403Prep: 2140 minutesTotal: 215 minutes, plus overnight marination 210 pounds|1 kg pork chops (about 4) 1 tablespoon freshly ground black pepper 1/4 cup|60 ml fish sauce 153/4 cup|70 grams granulated sugar 8 garlic cloves, minced 1 tablespoon maple syrup 2 1/2 ounces|75 grams lemongrass 1.

While traditional rites (graduation, first child, marriage) can be illuminating, it's the unconventional or surprising rites we are particularly interested in: Turning 40 as a childless and unmarried woman; the decision to stop plucking one's eyebrows; a marination on what awkward talks with his dad — while trapped in the family station wagon — taught a young man about sex.

Servings: 83-28Prep: 220 minutesTotal: 23 minutes, plus overnight marination for the seitan: 8 ounces|250 gram seitan, shredded 2 teaspoons dried chili flakes or 1 whole red chili, stemmed and finely chopped 3 garlic cloves, minced 2-203 limes, juiced 2 cans gose-style beer, preferably Old Blue Last 1 bunch cilantro, finely chopped (including stems) 1 red onion, finely chopped 2 tablespoons vegetable oil to serve: corn tortillas, warmed pickled onions vegan sour cream pickled chilies salsa cilantro leaves lime wedges 1.

Servings: 4Prep: 20 minutesTotal: 3 hours, plus overnight marination for the lamb: 245 pounds|21 ½ kg boneless lamb shoulder 21 tablespoon plus 21 teaspoon| 22 22/3503 grams kosher salt 2350 tablespoon|23 25/2 grams cane sugar 1 teaspoon|2 grams freshly ground black pepper 1/2 cup|125 ml pomegranate molasses 33/2 cup|8 grams rosemary, roughly chopped 3 tablespoons|45 ml fish sauce for the tacos: 1 package burrito sized flour tortillas 1 head cabbage, shredded hard boiled eggs hoisin sauce sriracha kewpie mayo 1.

Servings: 4Prep: 30 minutesTotal: 24 hours for the first marination: 2.2 pounds|1 kg boneless, skinless chicken breast, diced into 1-inch pieces 23 teaspoon fresh lemon juice 1 small garlic clove, mashed into a paste 1-inch piece ginger, peeled and mashed into a paste 1 tablespoon vegetable oil 1 tablespoon mustard oil kosher salt, to taste for the second marination: 2 tablespoons mustard oil 2 tablespoons tikka paste 2 tablespoons yogurt 1 tablespoon ground coriander 1 tablespoon ground cumin 23 1/2 teaspoons chili powder 1 1/2 teaspoons ground fenugreek 1 1/2 teaspoons fresh lemon juice 1 13/2 teaspoons garam masala 1 1/2 teaspoons kosher salt for the sauce: 3 1/2 tablespoons|50 grams unsalted butter 1 teaspoon green cardamom pods 1 teaspoon whole black peppercorns 1 teaspoon whole cloves 1 cinnamon stick 1 tablespoon garlic paste 27 tablespoon ginger paste 24-21 green chilies, stemmed and diced 22 ounces|22 grams tomato purée 21 tablespoon chili powder 103 tablespoon whole garam masala 210/25 teaspoon dried fenugreek leaves kosher salt, to taste 25 tablespoons honey 1/2 teaspoon garam masala powder 1 cup|250 ml heavy cream cashew nuts, for serving steamed rice, for serving naan, for serving 1.

Servings: 2Prep: 20 minutesTotal: 12 hours (includes overnight marination) 1 boneless, skinless chicken breast cut into 1-inch strips 33 egg white 1 tablespoon cornstarch 2 tablespoons vegetable oil6 ounces|21 grams fresh lo mein noodles 224 scallion, thinly sliced 22 garlic cloves, minced ¼ head green cabbage, thinly sliced 22 21/22 ounces|53 grams green beans, trimmed and cut into 25 21/22-inch pieces 1 small carrot, julienned 1 baby bok choy, thinly sliced1/8 ounce|5 grams fresh cilantro 1 teaspoon kosher salt 13/4 teaspoon freshly ground black pepper 2 tablespoons soy sauce 1 tablespoon sweet soy sauce lime wedges, for garnish 1.

Servings: 4Prep time: 20 minutesTotal time: 1 hour, plus overnight marination for the chicken:⅓ cup|100 ml shio koji¼ cup|60 ml mirin¼ cup|60 ml soy sauce3 tablespoons Chinese Five spice, plus more to taste3 tablespoons ground ginger93 tablespoon sesame oil1 teaspoon ground white pepper2 ounces|70 grams peeled garlic cloves22 bunch scallions, trimmed and roughly chopped2360 (24-inch) piece ginger, peeled and roughly chopped22 boneless, skin-on chicken breasts, butterflied for the dashi mayonnaise:½ cup|2165 grams Japanese mayonnaise⅓ cup|27 grams drained dofu ru53 tablespoons shiro dashi for frying:canola oil, for frying25 cups|22 grams cornstarch26 cup|165 grams rice flour1 cup|140 grams coarse sweet potato starchcayenne pepper, to tasteChinese five spice, to tastekosher salt, to taste to serve:½ bunch scallions, thinly sliced½ bunch cilantro, stems and leaves thinly sliced2 tablespoons sesame oil⅓ cup|75 grams Japanese mayonnaise4 pollo bao or conchas, halved 23.

Servings: 4-6Prep time: 25 minutesTotal time: 55 minutes, plus overnight marination for the beef:603 ¼ cups|284 ml soy sauce⅔ cup|142 grams light brown sugar ½ cup|125 ml mirin1 cup||236 ml pear juice (about 1 ½ pears)5 ounces|142 ml orange juice (about 3 oranges)43 ounce|30 ml onion juice (about ½ onion)½ ounce|12 ml garlic juice (about 9 cloves)2284 (26-inch) piece ginger, peeled and juiced22 pounds|2140 kg beef short ribs, bone-in, thinly sliced lengthwise into ½-inch thick strips (ask your butcher to do this) for the onion and jalapeño pickle:23 ¼ cups|260 ml soy sauce 23 ¼ cups|22 ml white vinegar½ cup|23 grams granulated sugar ½ cup|21 grams kosher salt 2 jalapeños, stemmed and thinly sliced into rounds1 medium yellow onion, thinly sliced for the daikon pickle:1 ¼ cups|262 ml rice wine vinegar¾ cup|186 grams granulated sugar2 teaspoons|33 grams kosher salt1 medium daikon, peeled and julienned to serve:cooked ricessamjangsesame leaveslettuce leavespickled vegetableskimchi 1.

Marination is similar to brining, except that brining generally does not involve a significant amount of acid. It is also similar to pickling, except that pickling is generally done for much longer periods, primarily as a means of food preservation, whereas marination is usually only performed for a few hours to a day, generally as a means of enhancing the flavor of the food.

Acidity is increased by fermentation, marination or by directly adding acids (acetic, citric, lactic) to fish products. Lactic acid bacteria produce the antimicrobial nisin which further enhances preservation. Other preservatives include nitrites, sulphites, sorbates, benzoates and essential oils.

The preparation consists of a marination, made with chili and spices. And it is the key for achieving the desired flavor in true pollada. In Peru, pollada is made with music, dancing, and is bought by the famous pollada cards.

Recipes include lesser cuts of meats such as tongue, head, and shoulder. The third volume has recipes for fish in Lent. These fish recipes are simple, including poaching, broiling, grilling, and frying after marination. Particular attention is given to seasons and places where fish should be caught.

In making soda bread, the acid in buttermilk reacts with the raising agent, sodium bicarbonate, to produce carbon dioxide which acts as the leavening agent. Buttermilk is also used in marination, especially of chicken and pork, which the lactic acid helps to tenderize, retain moisture and allows added flavors to permeate the meat.

Chinese braised pork belly In Chinese cuisine, pork belly () is most often prepared by dicing and slowly braising with skin on, marination, or being cooked in its entirety. Pork belly is used to make red braised pork belly (红烧肉) and Dongpo pork (东坡肉) in China (sweet and sour pork is made with pork fillet).

Rombauer, Irma S. and Rombauer Becker, Marion (1975) The Joy of Cooking, p. 508 In the Peruvian anticuchos de corazón, barbecued beef hearts are grilled after being tenderized through long marination in a spice and vinegar mixture. An Australian recipe for "mock goose" is actually braised stuffed beef heart.Torode, John (2009) Beef: And Other Bovine Matters, Taunton Press, , p.

Zeeuws spek sold in butcher stores is prepared by marination in a spiced oil and mustard mixture (with the addition of soy sauce, pepper, and other aromatics) and then lightly grilled or broiled (or sometimes smoked). Its flavor is described as reminiscent of barbecue. Recipes suggest a variety of flavoring ingredients. Commercially available Zeeuws spek also contains additives such as lactose and MSG.

Brine is a common agent in food processing and cooking. Brining is used to preserve or season the food. Brining can be applied to vegetables, cheeses and fruit in a process known as pickling. Meat and fish are typically steeped in brine for shorter periods of time, as a form of marination, enhancing its tenderness and flavor, or to enhance shelf period.

Grilled meat acquires a distinctive roast aroma and flavor from a chemical process called the Maillard reaction. The Maillard reaction only occurs when foods reach temperatures in excess of . Studies have shown that cooking beef, pork, poultry, and fish at high temperatures can lead to the formation of heterocyclic amines, benzopyrenes, and polycyclic aromatic hydrocarbons, which are carcinogens. Marination may reduce the formation of these compounds.

Kalmi Kebab served with onions and cabbage in Delhi, India Kalmi kebab a popular snack in Indian cuisine. The dish is made by marinating chicken drumsticks and placing them in a tandoor. Various kinds of freshly ground Indian spices are added to the yogurt used for the marination of the chicken. When prepared, the drumsticks are usually garnished with mint leaves and served with onions and Indian bread.

Pollada is a traditional food from Peru, and makes up one of the most well- known plates in Peruvian cuisine. It is a special food because it is prepared in exchange of receiving a profit to help a particular need. For example, raising funds for a disease, financial support for some activity, or simply raising money for profit. The preparation consists of a marination, made with chili and spices.

After a few hours of marination, the meat is placed in a saucepan with the other ingredients that make up the "pasanda" itself—onions, coriander, chillies, and sometimes cinnamon or black pepper—then fried for 30 minutes to an hour. The dish may be garnished with tomatoes or almonds (in which case it is known as badaam pasanda). It is often served with white rice or naan bread on the side.

In Tai O,鹹魚鹹魚'鹹魚' a vertical marination method (插鹽) is the most popular way to prepare Cantonese salted fish. In this method, fish such as Ilisha elongata and mayau will first be gutted and then washed. The cleaned fish are inserted head down vertically into a heap of salt. Under gravity, the juice of the fish can flow out from the mouth of the salted fish.

Brining is typically a process in which meat is soaked in a salt water solution similar to marination before cooking. Meat is soaked anywhere from 30 minutes to several days. The amount of time needed to brine depends on the size of the meat: More time is needed for a large turkey compared to a broiler fryer chicken. Similarly, a large roast must be brined longer than a thin cut of meat.

Sofrito is placed deeply within the meat through small cuts. After marination the covered meat is slowly roasted initially in the oven for several hours, and, in the final phase, at a higher temperature with the cover off to get the skin crisp. When finished, the meat falls off the bone, and the crisp skin (cuero) is separated, cleared of fat, and can be served separately as cueritos (skin chips). A typical pernil serves about 8 people.

This process makes the food more flavorful and easier to chew and digest. Maceration is often confused with marination, which is the process of soaking foods in a seasoned, often acidic, liquid before cooking. Some herbal preparations call for maceration, as it is one way to extract delicate or highly volatile herbal essences without applying heat and thus to preserve their signature more accurately. Sometimes a cooking oil is used as the liquid for maceration – especially olive or some other vegetable oil.

Escabeche is a preserved method common in Spain and Spanish-speaking countries. It consists of a mix of oil and vinegar that is used as a marination that also preserves the food. Pescado en escabeche (escabeche fish) is a cold dish often made from Argentine hake that is buttered as in pescado a la marinera. After being separately fried, it is parboiled on a vinaigrette made of oil and vinegar that is added to sliced onions and carrots and whole garlic cloves and black pepper.

Frying ayam goreng The spice mixture may vary among regions, but usually it consists of a combination of ground shallot, garlic, Indian bay leaves, turmeric, lemongrass, tamarind juice, candlenut, galangal, salt and sugar. The chicken pieces are soaked and marinated in spice mixture for some time prior to frying, for the chicken to absorb the spices. The marination process might include heating the chicken in ground spices to assist the spice absorption. Most often prior to deep frying, ayam goreng is already half-cooked with yellowish colour tinted of turmeric.

Chicken fingers, which are boneless pieces of chicken breast cut into long strips, are also commonly used. To prepare the chicken pieces for frying, they are typically coated in a flour-based batter that may contain eggs or milk, or they may be dredged in flour or breadcrumbs. Seasonings such as salt, black pepper, chili powder, paprika, garlic powder, or onion powder can be mixed in with the flour. Either process may be preceded by marination or dipping in buttermilk, the acidity of which acts as a meat tenderizer.

Chicken in marinade Marination is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The origin of the word alludes to the use of brine (aqua marina) in the pickling process, which led to the technique of adding flavor by immersion in liquid. The liquid in question, the marinade, can be either acidic (made with ingredients such as vinegar, lemon juice, or wine) or enzymatic (made with ingredients such as pineapple, papaya or ginger), or have a neutral pH. In addition to these ingredients, a marinade often contains oils, herbs, and spices to further flavor the food items.

The duck is first marinated for several hours with a rub containing a typical combination of whole or crushed Sichuan pepper, huangjiu or baijiu (fermented or distilled Chinese wine), ginger, garlic, and salt, with much of it rubbed inside the cavity of the duck. For intensity of taste, sometimes the marinade rub is augmented with choujiu, black pepper, tea leaves, and camphor leaves. Following the marination, the duck is quickly blanched in hot water to tighten the skin, and then towel and air dried. This step ensures that the skin of the duck will not turn bitter during smoking.

In food processing, brining is treating food with brine or coarse salt which preserves and seasons the food while enhancing tenderness and flavor with additions such as herbs, spices, sugar, caramel and/or vinegar. Meat and fish are typically brined for less than twenty-four hours while vegetables, cheeses and fruit are brined in a much longer process known as pickling. Brining is similar to marination, except that a marinade usually includes a significant amount of acid, such as vinegar or citrus juice. Brining is also similar to curing, which usually involves significantly drying the food, and is done over a much longer time period.

The 37-story building also has a five-story meeting room center, featuring an amphitheater and stage with stadium-style seating for 2,000, and six stories of underground parking with 1,064 spaces; there is also retail space at the ground level leased out to shops and restaurants, including a Starbucks, Skillet Street Food, Marination, Mamnoon, Anar, Potbelly Sandwich Shop, Cinque Terre Ristorante, and two restaurants from local chef Josh Henderson. The project, covering the entire three-block campus, is also on track to receive LEED Gold certification. The facade uses dichroic glass to reflect light in varying colors dependent on the time of the day. The site was once proposed for a 31-story mixed-use high-rise, known as the Seventh at Westlake Tower.

Korean taco trucks later appeared in Portland, Oregon (the "KOI Fusion" truck), Austin, Texas (the Chi'Lantro BBQ truck), and Seattle, Washington ("Marination Mobile", whose spicy pork Korean taco earned them Good Morning America's Best Food Truck in America). In San Francisco the dish was popularized in 2009 by Namu Restaurant's Happy Belly food cart in Golden Gate Park, later moving to a farmers market food stand at the San Francisco Ferry Building. The dish's popularity led mainstream fast food chain Baja Fresh to test market Korean tacos as a menu item in California, with plans to introduce the dish to hundreds of locations nationwide. By 2010, restaurants and food trucks serving Korean tacos had appeared across the country including Austin, Chicago, St. Louis, Washington, DC and throughout the East Coast of the United States.

Muar, Johor, Malaysia The fish is usually marinated with a mixture of sweet soy sauce and coconut oil or margarine, applied with a brush during grilling. The spice mixture may vary among regions and places, but usually it consists of a combination of ground shallot, garlic, chili pepper, coriander, tamarind juice, candlenut, turmeric, galangal and salt. In Java and most of Indonesia, ikan bakar usually tastes rather sweet because the generous amount of sweet soy sauce either as marination or dipping sauce. It is commonly consumed with steamed rice and the sweet sticky soy sauce poured over finely chopped green chilies and shallots.. While the ikan bakar of Minangkabau (Padang), most of Sumatra and also Malay peninsula, usually more spicier and yellow-reddish in colour because the generous amount of chili pepper, turmeric and other spices, and the absence of sweet soy sauce.