Not exact matches
To simmer: fill a saucepan with an inch or two
of water, broth or
marinade and bring it to a
boil.
When making melanzane a scapece, the egpplant is often
boiled or roasted in its skin rather than fried, and a sprinkling
of red pepper flakes is often added to the
marinade.
Boil the
marinade for 10 minutes, then use it to baste occasionally, until thw goose breast reaches an internal temperature
of 160 degrees F. Remove and allow breast to rest for 15 minutes, covered in foil, before slicing.
Make a glaze
of 3 T. honey, 1 T.soy sauce, 1 t.sesame oil, 1 T.
marinade; heat until it
boils.
Bring the
marinade to a
boil then whisk in the cornstarch mixture and continue
boiling the
marinade, whisking intermittently, until it thickens to the consistency
of syrup, about 5 minutes.
I understand the danger
of eating something that's had raw meat marinating in it, but can't you take the
marinade put it in a sauce pan and cook or
boil it for some time And then use it as a sauce to drizzle over your meat?
Tip: make extra
marinade, and after you take the steak out
of it put it into a saucepan and bring to a
boil.
After the shrimp finishes marinating, you use the leftover
marinade to create a creamy Thai Chile Almond Butter Dipping Sauce by bringing the
marinade to
boil in a small sauce pan and then stirring in a 1/2 cup
of creamy almond butter!
Boil the
marinade for 10 minutes, then use it to baste occasionally, until the goose breast reaches an internal temperature
of 160 degrees F. Remove and allow breast to rest for 15 minutes, covered in foil, before slicing.
Bouillabaisse by The Girl in the Little Red Kitchen Boeuf Bourguignon by Chelsea's Culinary Indulgence Orecchiette Con Broccoli Di Rape and Sausages by Doggie at the Dinner Table Boeuf Bourguignon by Hezzi D's Books and Cooks Veal Stew with Onions and Mushrooms with Baked Cucumbers and
Boiled Potatoes (Blanquette de veau a l'ancienne with concombres au buerre) by Kimchi Mom Salmon en Papillote by Girlichef Poached salmon with cucumber sauce by Katherine Martinelli Lobster Souffle and Deviled Chicken - Crispy Bits & Burnt Ends Roasted Chicken with Julia's Mustard
Marinade by The Meltaways Wild Mushroom and Herb Stuffed Chicken - Mama Mommy Mom Puree
of White Beans with Garlic and Herbs (Brandade á la Soissonaise) Avocado Pesto Poulet au Porto by Family Foodie
I steamed the cauliflower instead
of boiling it so that all the
marinade wouldn't wash away.
In Taiwan, cooks simmer ground pork and hard -
boiled eggs in a
marinade of soy sauce and sugar for at least an hour, and out on the streets
of Taiwan, merchants can have their treats simmering for many hours.