- seasoned,
often acidic,
liquid before cooking. This liquid,
called 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...
- 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...
-
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...
- 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...
- 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...
- (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...
-
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...
- with
Lemon Marinade Hickory Brown Sugar Marinade Honey Bourbon Marinade Lemon Pepper with
Lemon Marinade Mediterranean Herb &
White Wine
Marinade Mesquite...
-
Conejo en
salmorejo (rabbit in
Canarian marinade) is a meat dish from the
Canary Islands. The main
ingredient is
rabbit meat that is marinated, then sautéed...
