In English, many things are named after a particular country – but have you ever wondered what those things are called in those countries?
- Frozen foods resist freezer burn better, and marinades penetrate meats more effectively.
- When you're ready to start cooking, strain the beef, reserving the marinade and the other ingredients.
- Turn the fish over in the marinade to get it well coated.
- But do use a teaspoon or two in marinades or salad dressings or instead of sugar in tea.
- A tenderizing marinade must contain an acidic ingredient such as lemon juice, vinegar, wine or yogurt.
- The marinade for the grilled meat and seafood is delectable and ingredients are a well-kept secret, as we were unable to get it from the staff.
- Use herbs, spices, fresh vegetables, and fat-free marinades to season meat.
- Seal and press the marinade into the meat and then refrigerate for four hours or overnight.
- With all those powerfully pungent aromas of smoke and strongly flavoured marinades, don't waste your money offering expensive fine wines with all their delicate secrets to unfold.
- Tuna is a bland fish and benefits from a marinade to infuse flavour.
- Mix the skin and the seeds with some orange juice for a tenderizing marinade for seafood or meats.
- Wine marinades help meat, fish, and game keep a short time in hot weather.
- From Cumberland sausage, meat and fish marinades, home baking, beer and much more, there will be something to make every mouth water from 9am - 3pm.
- If some of the marinade is to be used as a sauce on the cooked food, reserve a portion of the marinade before putting raw meat and poultry in it.
- Wine marinades are a cook's flexible friend: they flavour meat or fish, can tenderise it and stop it drying out.
- Don't reuse the marinade from raw meat or poultry on cooked food unless it's boiled first to destroy any harmful bacteria.
- Use them to dress salads, to replace lemon in zippy desserts and beverages, and to complement meat, poultry, and fish; just splash them on the meat or in marinades and sauces.
- Flavor houses are, not surprisingly, working overtime to produce ingredients for marinades, dry seasonings, and rubs.
- It can be used as a base ingredient for glazes and marinades, as well.
- Spices and marinades of every description are at work here, drenching the Persian chicken kebabs or injecting an extra kick into the house special, lentil soup.
1dejar en adobomarinar
1estar en adobo
English has borrowed many of the following foreign expressions of parting, so you’ve probably encountered some of these ways to say goodbye in other languages.
Many words formed by the addition of the suffix –ster are now obsolete - which ones are due a resurgence?
As their breed names often attest, dogs are a truly international bunch. Let’s take a look at 12 different dog breed names and their backstories.