Marinades, Brine, Rubs and Spices
- 14
- October
- 2015
Marinades, Brine, Rubs and Spices |
Meat, Poultry or Sea food |
Culinary Technique |
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For South Indian style pan-fried fish. | I generally marinate them for couple of hours before frying. |
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Chicken breast, cubes into tiny bits for Chinese style stir-fries. | The light marinating liquid should work, for many recipes. Use a wide, heavy bottomed wok and stir-fry over high for perfection. |
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For Mississippi pan-fried catfish. | The fish should be soaked in buttermilk or milk along with salt and pepper for couple of hours. Then rolled over bread crumbs and dipped in egg whites followed by one more rolling in bread crumbs. Dust it with oregano and fry. |
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Chicken 65 | Let this marinating set-up be prolonged for at least a day or simply overnight. Deep fry them in hot oil. Sprinkle fresh pepper powder for more effect. |
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Meat or Chicken Pickles | Deep fry the meat until its really dry without any moisture in it. Then dust it with basic pickling spices and finish it with oil and lemon juice. |
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Meat or Poultry – Biriyani | Just perfect for slow-cooking biriyani. The meat will be tenderized enough within two hours. |
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Meat or Poultry – Pulao | Marinate at least few hours before cooking. It will sure enhance the flavor of your otherwise regular pilaf. |
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Meat or Poultry – Curries | It should work, either way…whether you give some resting time before cooking or simply simmer down it while cooking (I mean slow-cooking) |
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Meat or Poultry – Salan | A real slow cooking is the key, than marinating for hours. That’s salan.  |
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