marinades info

Japanese Amazu Chicken Recipe

| Japanese Foods

Type: Japanese Amazu Chicken Free Cooking Recipe - Japanese Foods You got to try this! Ingredients / Directions Directions:3 lightly beaten eggs 3/4 c cornstarch 4 boneless skinless chicken -breast ha (about 1 lb. total); cut -into strip

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Tag : Chicken

The Secret to Perfect Gyoza N Pot Stickers Japanese cooking recipe

| Japanese

Ingredients gyoza skins Filling 200 g ground pork 1/3 cup boiled and chopped cabbage 2 tablespoons chopped leeks 1 garlic clove, chopped 1/2 teaspoon grated gingerroot 2 teaspoons soy sauce 1 teaspoon sake 1 teaspoon sesame oil 1 teaspoon sugar salt pepper Directions 1First combine the m

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Beef Bourguignonne Recipe

| Meats

Type: Beef Bourguignonne Free Cooking Recipe - Meats All good! Ingredients / Directions 1 (3 pound) lean beef chuckcubed1/2 cup(s) shortening3 tablespoons flour1 1/2 teaspoons salt1/2 teaspoon pepper1/2 teaspoon thyme1 cup(s) beef consomm�2 to 3 cup(s)s dry red wine1 (4 ounce)

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gougere cheese choux puffs

| Aga Recipes

Cooking receipe to make gougere cheese choux puffs under category Aga Recipes. You may find some video clips related to this receipe below.gougere cheese choux puffs75g plain white flour 1/2 tsp salt shake of pepper 50g butter cut into cubes 2 eggs beaten75g grated gruyereSieve flour salt and pepp

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Cooking receipe to make marinades info under category General Recipes. You may find some video clips related to this receipe below.

marinades info

ladenis

We marinate meat for a number of reasons; sometimes to tenderize them to bring out the flavour to preserve them or even to change their character. A marinade for example can make lamb taste rather like venison or pork like wild boar.

Marinades can sometimes be used instead of traditional cooking methods; scallops and skinned or thinly sliced fish will become partly cooked if they are covered for several hours with slices of lemon and/or lemon juice crushed peppercorns and a sprinkling of oil. The two marinades given here are easy to make.

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