-
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...
-
potato dumplings (Kartoffelklöße), or Spätzle.
Ingredients used in the
marinade, and
accompaniments served with sauerbraten, vary
across regions. Regional...
-
after marinating in a
refrigerator overnight or longer. The acid in the
marinade is
usually vinegar but can
include citrus juice (a
common conservation...
- base, and wet
chipotle meat
marinade.
Canned adobo sauce is the most
common form in the
United States,
though its
marinade or food
preservative form originated...
-
chicken is
typically mixed with a
prepared marinade.
Shaoxing wine is used to
enhance flavor in the
marinade. The wok is
seasoned and then
chili peppers...
- rib-eye cut
preferred by
American butchers. The variation,
which enables the
marinade to
penetrate the meat faster, has
since made its way back to
South Korea...
- meat
first and
pouring the
sauce on
afterwards or
using sweet sauce as a
marinade are
other non-traditional
methods of
cooking teriyaki.
Teriyaki sauce is...
- a mild
vinegar pickle or
Dutch brined herring. As well as vinegar, the
marinade might contain cider, wine or tea, sugar,
herbs (usually bay leaf), ****es...
-
Adobo or
adobar (Spanish:
marinade, sauce, or seasoning) is the
immersion of food in a
stock (or sauce)
composed variously of paprika, oregano, salt, garlic...
-
vinegar and oregano, but it can
refer to
different types of meat and to
marinades closer to al pastor. It is
generally served on small,
pliable maize tortilla...
