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06-09-2011, 05:26 AM
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#1
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Cook
Join Date: Dec 2008
Location: Following 17 and preceding 19
Posts: 69
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Burning marination
Hello,
Whatever the marination is, it burns before the meat/poultry/ vegetables are cooked.
help
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"Men. Heh. They just have to destroy everything."
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06-09-2011, 05:59 AM
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#2
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Master Chef
Join Date: Jan 2011
Posts: 5,729
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A little help.  What is your cooking method?
Craig
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If you're gonna make a Key Lime pie, you have to use real Key Limes!
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06-09-2011, 06:33 AM
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#3
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Senior Cook
Join Date: Jan 2008
Location: W.KS
Posts: 417
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18, probably has alot of sugar in it. Just a guess, but like Craig said, a little help.
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06-09-2011, 06:41 AM
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#4
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Cook
Join Date: Dec 2008
Location: Following 17 and preceding 19
Posts: 69
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Thanks guys.
Whatever method electrical grill, stir-fry, even just using a pan with little oil.
And not just the sweet marination, all of them even the one that contains oil and vinegar with seasoning, where the seasoning burn lol, not funny.
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"Men. Heh. They just have to destroy everything."
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06-09-2011, 06:46 AM
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#5
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Master Chef
Join Date: Jan 2011
Posts: 5,729
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Have you tried patting the meat dry before cooking? The marinade has imparted its flavor so wiping it off the surface shouldn't mess with the flavor. I assume you are talking about wet marinades.
Craig
__________________
If you're gonna make a Key Lime pie, you have to use real Key Limes!
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06-09-2011, 06:49 AM
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#6
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Cook
Join Date: Dec 2008
Location: Following 17 and preceding 19
Posts: 69
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Yes wet, and yes I do pat before placing them, I don't get it why it burns, what temperature should I choose? low, low-med, med, med- high, high?
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"Men. Heh. They just have to destroy everything."
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06-09-2011, 06:52 AM
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#7
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Senior Cook
Join Date: Jan 2008
Location: W.KS
Posts: 417
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Try to sear/direct heat first then move to lower/indirect heat, or try the reverse of that and go indirect first, then sear at the end.
just an idea.
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06-09-2011, 07:06 AM
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#8
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Cook
Join Date: Dec 2008
Location: Following 17 and preceding 19
Posts: 69
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Hmm, I thought of cooking before marinating, and when its well cooked I just brush the marination and let it for a few mins then remove before burning.
What do you think?
__________________
"Men. Heh. They just have to destroy everything."
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06-09-2011, 07:21 AM
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#9
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Master Chef
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 9,770
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Quote:
Originally Posted by Number 18
Hmm, I thought of cooking before marinating, and when its well cooked I just brush the marination and let it for a few mins then remove before burning.
What do you think?
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No. Don't even consider that.
The problem is not the marinade; the problem is your cooking technique.
Tell us more about the time and temp of your cookery as well as what kinds of pots/pans you use.
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Less is not more. More is more and more is fabulous.
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06-09-2011, 08:57 AM
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#10
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Cook
Join Date: Dec 2008
Location: Following 17 and preceding 19
Posts: 69
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Ouch
I've tried tefal and stainless steal and both give the same result.
I use the highest temp number 6 (1-6) electrical stove.
no time, just wait till they are cooked, I take a piece and cut it in half and see if its still raw I cook it a little more.
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