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Old 05-17-2006, 08:32 PM   #31
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JKath, your thread really got hijacked.

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Old 05-17-2006, 08:47 PM   #32
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One more question:

Is it best to pierce boneless skinless chicken breast with a fork before marinating?

the sear in steel skillet should close up the holes no?

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Old 05-17-2006, 09:58 PM   #33
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I've read that poking hole does no good as the holes close up pretty fast.
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Old 05-18-2006, 06:06 AM   #34
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Jkath you must try yoghurt. We make chicken tikkas that are marinated in it and they are the chicken is really succulent.

I used to marinate my chicken in lime but then its became really chewy. I figured its gotta do with the time its marinated, if its more than a few hours it tends to seperate into strands after it's cooked.
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Old 05-18-2006, 11:00 AM   #35
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Shaheen, I've never eaten Indian food. Perhaps chicken tikka would be a good one to try. Would you mind sharing your recipe?
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Old 05-18-2006, 11:49 AM   #36
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Originally Posted by ironchef
So if you eat a piece raw pork loin, pork butt, etc. you're saying that it is in fact, the same thing as eating proscuitto crudo?

No, I am saying, that if you marinade pork for day or two, you can eat it raw after that. The type of marinade does make a difference. I wouldn't eat after it was seating in milk or yogurt for a day, but I would eat if it was salty/acidy marinade. Have done it many times. Half and half olive oil and vinegar, salt pepper to taste, with a lot of onion, cubed pork, about 1 to 2 inch in size, after day or two, some times maybe even three, I ate it before it ever got on the grill and it was great. Try it.
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Old 05-18-2006, 11:53 AM   #37
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Originally Posted by ironchef
JKath, your thread really got hijacked.
ya think??
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Old 05-18-2006, 12:06 PM   #38
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Yes this thread has gone WAY of course. Lets try to steer it back shall we?
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Old 05-18-2006, 12:25 PM   #39
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be careful using pineapple when marinating/tenderizing. i left a bunch of chuck cubes in a pineapple marinade for 2 1/2 days once, and after grilling them on skewers they had the texture of liver; soft but mushy. now i like liver, but not if it were supposed to be beef kabobs.

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