Forums
New posts
Search forums
What's new
New posts
New profile posts
Latest activity
Internet Search
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
What's new
Search
Search
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Install the app
Install
Forums
General Discussions
The Watercooler
For those of you who are diabetic
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Message
<blockquote data-quote="Marg's Man" data-source="post: 254700" data-attributes="member: 4085"><p>I'm coming late to this so you may have already found out the hard way.</p><p></p><p>Marinades containing wine and/or vinegar can 'burn' meat if it left in the marinade too long. Marg & I first found this out the hard way years ago just after we were married. We had discovered that we like teriyaki marinade which is (mostly) rice wine and soya sauce. We enjoyed the dish but left the remaining meat to marinate overnight. The next day it was inedible, the flavour was far too strong. The wine had carried the salt so that it had penetrated the meat and pickled it. We have since found out that vinegar works the same way.</p><p></p><p>This is not universal, some marinades actually improve with extra time. We have found that the wine and lemon base of a souvlaki marinade works better the longer you leave it. Of course it all a matter of taste as well.</p><p></p><p>I hope your pork is in this latter group.</p><p></p><p>Marg's Man</p></blockquote><p></p>
[QUOTE="Marg's Man, post: 254700, member: 4085"] I'm coming late to this so you may have already found out the hard way. Marinades containing wine and/or vinegar can 'burn' meat if it left in the marinade too long. Marg & I first found this out the hard way years ago just after we were married. We had discovered that we like teriyaki marinade which is (mostly) rice wine and soya sauce. We enjoyed the dish but left the remaining meat to marinate overnight. The next day it was inedible, the flavour was far too strong. The wine had carried the salt so that it had penetrated the meat and pickled it. We have since found out that vinegar works the same way. This is not universal, some marinades actually improve with extra time. We have found that the wine and lemon base of a souvlaki marinade works better the longer you leave it. Of course it all a matter of taste as well. I hope your pork is in this latter group. Marg's Man [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
General Discussions
The Watercooler
For those of you who are diabetic
Top