Sentences with phrase «because of the marinade»

Not exact matches

The only changes I made to the recipe were slightly increasing the rosemary in the marinade because I just love it so much and using chicken breasts instead of thighs.

Drumsticks are one of Brandon's favorite things to grill and they're great because you can use whatever seasoning you're in the mood for — marinade, bbq sauce, spice rub, etc..

The glaze may seem redundant because the flavors mirror those of the marinade, but don't skip this step.

I keep a small knob of fresh ginger in my produce stock because I use it for Teriyaki Chicken marinade.

Be mindful of how long you marinade these because they will get more vinegary as they sit.

Many spice purveyors try to capture the essence of true Jamaican jerk, which is a marinade, in dry form — but they fail because the spices are too overpowering and the delicate flavor is lost.

And I think I added the sesame oil to the marinade because only the few pieces on the top of the bowl got any of the oil - and they had too much, the ones underneath not enough.

Because this portion of beef is so tender, there is no need to use a marinade.

I have a few flank steak marinades that I love, but this one is particularly my favorite because it reminds me of our family trip to Greece.

Here's how I adapted the recipe to suit our needs: I increased the marinade amount slightly because our roast was 8 # instead of 6.

Other than that, I found the marinade / sauce more than sufficiently thick without a roux after a short amount of cooking - I didn't need as long as indicated but maybe that's because I used a cast iron pan and it retained the heat from the oven better than some other oven proof pans.

Because the marinade has a lot of sugar, grilling the meat is the only way to go.

I gave it three forks because I'm not a big fan of soy marinades, but this was delicious.

I don't wipe out the pan beforehand because the flavor of the meat and marinade seasons the vegetables quite nicely.

Because all the components of this salad are hardy enough to handle a long marinade in the sweet ginger and cider vinegar dressing you don't need to worry about them wilting or getting water logged by the time you get to where you're going.

This recipes is especially flavorful because of the Portuguese flavors coming together in the marinade.

I have to pick only one???! Well, I'm going to go with baked tofu, because the marinades and shapes into which it can be cut seem endless, and the texture of baked tofu is SO addictive.

Pinot Noir for its rich flavor and their Café Zinfandel for this marinade because it combines the fruitiness of the wine with the heat of the red pepper and other spices.

If I had Korean radish («mu»), I would've added it as well; will definitely do this next time because it's divine cooked in this type of marinade.

I looked up a number of recipes and ran into two problems, 1) I didn't want to use jarred Char Siu marinades because they contain red dye and 2) from scratch recipes call for hoisin sauce which I needed to avoid because, at the time, one of my boys had a severe allergy to sesame.

Really think about the type of meat you're using because it can affect the marinade ingredients you use.