-
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...
- dish, from
Lombok in Indonesia. The
chicken is
sliced and baked, then
marinaded in oil,
chili pepper, garlic,
spring onions,
shrimp paste and limes, and...
-
potato dumplings (Kartoffelklöße), or Spätzle.
Ingredients used in the
marinade, and
accompaniments served with sauerbraten, vary
across regions. Regional...
- into
northern India from
regions to its northwest. To the
simple yogurt marinade of Persia, onions, garlic, almonds, and ****es
began to be
added in India...
-
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...
- 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...
-
after marinating in a
refrigerator overnight or longer. The acid in the
marinade is
usually vinegar but can
include citrus juice (a
common conservation...
-
ground ****es are
added to the
yogurt to form a
marinade for the chicken. Traditionally, the
marinaded chicken is
given 12
hours at the least. When prepared...
-
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...
- (with bits of tuna as topping).
Salmorejo is also the name
given to a
marinade typical of
Canary Islands cuisine. It is used to
flavour meat
before cooking...
