The great question is the amount of marination. Till a few years ago I was quite ignorant about the bad effects of over marination. In fact I was under the incorrect impression that the longer the marination the better it is and so would happily subject goat meat, chicken and fish to long hours of marination till someone pointed out that fish does not do well with too much marination. I searched the internet and found out that fish actually becomes mushy with over marination and immediately stopped doing that. It also says that chicken can actually become tough with over marination with an acidic ingredient. Since then I have usually marinated dark portions of chicken for a maximum of 2 hours to 4 hours. Yesterday I tried testing this by first making a pan seared dark portion of chicken which was marinated for 2 hours and today morning I did the same for the chicken which had marinated overnight. I personally did not find any difference in flavour whatsoever. What are your opinions on the question of marination. Here is the article I read 2 yars ago which changed a bit of my opinion : huffingtonpost/the-splendid-table/marinade-guide_b_1391654.html?ir=India
Posted on: Thu, 22 Jan 2015 07:00:58 +0000
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