Boneless, skinless was on sale this week. I hauled home 15 pounds and J and I got to work "processing" them. We chose four different flavors of marinades (Lemon-Pepper, Middle-Eastern, Cranberry, and BBQ). J helped me measure and stir and pour. Fractions were bandied about. Requests for many tastes were made.
The results soaking in the frig (after three hours we turned them and the entire pieces were covered--in case you were wondering). NOTE: The container with the light green lid is Cucumber Soup:
After the "lab" portion of our lesson, J sat down to compare the recipes and see if he could identify the recurring ingredients that make a marinade a marinade. He found that there was always some sort of creamy/oily base and at least one acid in each recipe.
With that information, J created his own marinade ingredients. He believed that not one but TWO creamy ingredients would enhance his marinade. He also felt strongly about the cranberry sauce being included. He chose a lighter oil (what a sensitive palate), and thought the celery seed was a must since you could have the flavor without the strings. Nutmeg was just a dash of personality.
We're going to determine amounts and actually use his marinade the next time I bring home a batch of chicken. If everything works out as I hope in teaching cooking to J, I will not have to cook for the next, oh, 12 years??
1 comment:
Who knows? This might be delicious.
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