![]() I settled on using a mixture of lime zest and juice to pack in flavor without turning my chicken tough. Tip into it the chicken with its marinade, slashed side up and roast for. ![]() I tried making a completely acid-free marinade, but missed the brightness it brought. Double-line a shallow roasting pan with aluminum foil. Modern chicken is pretty darn tender to begin with, so there's no real need for acid-based tenderization techniques. Used with a heavy hand, it can denature meat proteins, causing them to turn chalky or dry, even before you've started cooking them. When used sparingly, it can balance flavors and mildly tenderize tough, connective tissue in the outer layers of a piece of meat. I tried adding sugar in various forms-plain sugar, orange juice concentrate, honey-and settled on brown sugar, which also adds a faint touch of bitterness. spice rub in a small bowl (save remaining rub for another use). A touch of sugar also balances salt nicely. Grind spices, brown sugar, thyme, and cayenne in spice mill or with mortar and pestle to a fine powder.
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