Can you baste chicken with marinade

Moisture loss was virtually identical in all three. What happened was, it took 10 percent longer to cook the bird that we didn't baste but opened and closed the door; it took about 16 percent longer to cook the one that we basted. Because what you're doing when you baste is you are cooling down the surface of the bird. As it turns out, that doesn't keep it moister, it just makes it take longer to cook. However, the one thing basting did do?

It gave you a darker skin. If you don't mind cooking a little longer, and you know you're not going to get anything moister, you will get a better-looking skin by basting. FL: I don't have any emotional attachment to basting, so you can tell me anything you want to tell me about it and that's fine. The next one is something that I'm very happy about. I love my grandmother and she was a great cook. But she always used to do things that I didn't think worked, and she insisted they did.

One of them was, whenever she boiled corn, she put sugar in the water. She insisted this made the corn not only cook faster, but taste sweeter. When we were working on our boiled corn recipe — yes, we actually do have a recipe for boiled corn — we decided to figure out if this was correct.

We took corn and we put it in water with blue dye; the chemicals in this dye approximate about the same structure as salt or sugar. We decided to see how long it would take the blue dye to get into the entire ear of corn.

Guess how long it took? DW: The reason for this is that kernels of corn are not permeable; they're semi-impermeable. For the salt and sugar to get into the kernels. My grandma, despite her skill at cooking, was wrong about this. FL: There is one more on this list. The myth is, "Exactly how you whisk makes no difference. DW: This is the great myth of whisking! This is what happens when you have 42 test cooks in a kitchen, they're all doing something, and they want to figure out who's doing it the best and most efficient way.

People have different ways of whisking — some do it in side to side, some do it in a circular motion, and some beat it, which is that looping thing where the whisk comes out and goes back into the liquid. DW: We took these three methods and had a bunch of different people: left handers, right handers, people with small hands and big hands, all the variables. We had them emulsify vinaigrettes, whip small amounts of cream, and whip small amounts of egg whites.

The worst one — the one that lost every one — was circular stirring. It took twice as long to whip cream and egg whites as in another manner, and the dressing never got fully emulsified. The winner was side to side: this back and forth motion, never taking the whisk out of the liquid. The reason is that when you do that, it sets up what's called shear force. All that said, beating is the way you do it. When you bring it out of the mixture and back in, that is the best for egg whites.

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Even if it is safe to eat beyond that point, it is recommended that you cook it before that time simply because marinating meat beyond that time would alter the flavor that you would want to achieve. If using leftover marinade from uncooked meat, always bring to a boil on a stovetop before enjoying. A marinade is used to infuse flavor to a dish before cooking. A sauce is added or made while the dish is cooking or it can be added afterwards.

For example, marinating raw chicken in soy, honey, and garlic before cooking. If you enjoy grilled, fried or braised meat or vegetables in a savoury marinade, Kikkoman Teriyaki Marinade is perfect for you. No need to splurge on a vacuum sealer — cheaper Ziploc bags and water work just fine. Food-safe zipper bags work great for sous vide. You can use boiled marinades on their own or by adding additional ingredients as desired.

If your sauce is too thick, you might want to add some extra liquid to the marinade since boiling will reduce, as well as thicken the liquid. Since it comes in a jar, you can baste whatever you need on your meats, then use the additional marinade to make a sauce.

For instance, to get the best flavor from Thailand, try our Thai Coconut Curry Jerk Marinade Seasoning that combines sweet peppers and the perfect amount of spices for a sweet and sassy taste. All of our marinades can be slathered on and grilled, fried, baked, or broiled immediately.