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/ck/ - Food & Cooking

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5551277 No.5551277[DELETED]  [Reply] [Original]

Is there a way to get marinade to "take" on chicken?

Whenever I marinate (and whenever someone else does) the chicken never absorbs the flavor of the marinade. It always comes out as chicken covered in marinade. The only time I've tasted marinade take in poultry is when wine was injected into a turkey.

>> No.5551284

>>5551277
Just add flavor as it's cooking.

>> No.5551285

>>5551277
inject it

>> No.5551964

I'm going to bump this thread with another question

What's the best way to roast marinaded cubed chicken in the oven?

The recipe says 200 degrees, but I'm worried that's too low.

>> No.5551973

>>5551277
>the chicken never absorbs the flavor of the marinade.

You're probably buying cheap supermarket chicken that's been injected with water already.

>>5551964
There isn't one. Roasting cubed chicken is a bit silly. Roasting is good for large whole meats, not for small bits. I mean, sure, it can cook the chicken so that it's safe to eat it, but it's going to use a lot more time and energy than doing it another way, and it's not going to add much flavor either.

What recipe are you using? Perhaps we can offer some better suggestions.

>> No.5551974

>>5551964
200 fahrenheit or celsius? 200C = 392F

>> No.5551984

>>5551974

nobody cooks anything at 200F except for pretty niche things. it's almost certainly 200C.

>>5551973
>There isn't one. Roasting cubed chicken is a bit silly
And this.

what recipe are you doing?

>> No.5551985

been brining more than anything, it infuses loads more flavor

>> No.5551987

>>5551973
The recipe states to grill, but I don't have a grill

http://www.alifeofgeekery.co.uk/2014/06/mojito-chicken-or-tofu-or-prawns-or-basa.html

>>5551974

I just realized she lives in the UK. 400F it is.

>> No.5551996

>>5551987
>The recipe states to grill, but I don't have a grill

Do you have a broiler in your oven? Use that. It duplicates grilling. In fact, in the UK they call it a "grill".

2nd choice: Sear on all sides in a skillet or frying pan. Then transfer to a pre-heated oven to finish cooking through.

The reason why I am making those suggestions is because browning the surface of the food is hugely important to the flavor of the dish, and that's harder to do if you bake it. Remember that a lot of the flavor comes from the cooking method, not just the seasonings you use.

>> No.5552004

>>5551996
I do have a broiler, I've never used it though. Good time as any to try.

>> No.5552010

>>5552004

then just use that. A broiler provides direct, radiant heat just like a grill does.

Put your shelf in the oven on a high rack--the food needs to be close to the broiler. Just like you would if you were grilling, keep an eye on the food since it can go from nicely browned to burned quickly--don't leave it unsupervised. Rotate your skewers as needed to brown the outside evenly.

>> No.5552046

>>5551277
marinades only cover the surface of the meat. to infuse flavor in meat use a brine.

>> No.5552050

>>5552046

What makes you think that the laws of physics and chemistry work differently for one meat soaked in a liquid but not another?

If a marinade only covers the surface of the meat it's either a poor marinade or insufficient time. Brines or marinades will penetrate the meat just fine, so long as they are properly formulated.

>> No.5552061

>>5552050
http://www.americastestkitchenfeed.com/meat-blog/2013/07/the-basics-of-marinating-meat/

>> No.5552116

the marinade's gotta have salt for hybrid brining action, and it helps to brush it on while cooking

>> No.5552123

http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/zen_of_marinades.html

>Myth: Marinades penetrate deep into meat. Marinades are primarily a surface treatment, especially on thicker cuts. Only the salt penetrates deep. Period. End of story.

>> No.5552165
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5552165

>>5552050
fucking retard

everyone laff at this retard

>> No.5552243
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5552243

Well time for the results.

Tasted good, the high surface area to volume ratio made the marinade really stick out. I slightly overdid the chicken though because the light in the oven made the chicken seem less done than it really was. The Marinade itself was 7/10 would change things.