Watch the full episode:
Get our Mojo Marinated Steak recipe:
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Watch the full episode:
Get our Mojo Marinated Steak recipe:
source
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🎉 Outstanding! Thank you
Thank you for this information! You're videos are the best. I just love you.
It would be kinda nice if she could just present without a ton of people in the comments being weird.
cooking is so much like chemistry
I love listening to Lan. She includes her knowledge of science. She is lovely as well.
You also don't want the marinade to permeate the entirety of the meat, because you'll have no meat flavor left. A shorter marinade retains the flavor of the meat.
She is right! The molecules of all flavorings you try to add do not penetrate with the sodium that is much smaller and can penetrate much deeper through meat fibers. Better off flavoring the oil you use to flavor the outside of chicken than to use it in a liquid.
Thank you for this information. So many times I’d forgotten to read through a recipe only to find out it calls for marinading something “overnight” Grrrrrrrr. This helps from now on!!!
I like the way she talks…. she is beautiful! And very knowledgeable about food science.
Ahhh, I totally get the mushy part, just didn’t know why. As always, thanks Lan!
Spot on advice, she's amazing. ❤️🔥
I strongly disagree with this and would love to see it backed up with actual facts. my subjective experience tells me that meat that has been left overnight in a marinade is absolutely superior in flavor penetration and development.
Great ,Thanks ❤
So what if you marinate in just flavorings for up to 48 hours and than add salt to marinate for an hour before cooking? Any thoughts on that?
Does marinating under vacuum change anything?
Sugar needs time to penetrate cell walls, too! Flavor? Who cares! We got Science Fair Grade School Projects to prove anyone who has ever dumped an entire bottle of Newman’s Own the day before on ten pounds of chicken thighs for grilling on an open flame for the Chicken Cesar Salad Night fund raiser… WRONG!
just cold and unlikeable
Overnight is still best. Did i study it? Did i apply the quantifiable hypothesis?
No but im still right.
But doesn't longer marinating time also mean, juicier and more tender, less dry chicken, especially white meat like the breast??
I’d like more details
❤