Food marinating

Marinades are usually prepared with one or more acidic foods used to soften the food and allowing the flavors to be more easily absorbed. They are usually thin liquids; however, most utilize oil as a carrier of the flavorings into the food.

Marinating food adds flavor and does not have to add fat. Always marinate food in glass or ceramic dish in the refrigerator. Never place the food in a metal container.

Marinades may be used for as short a time as 30 minutes and as long as 2 to 3 days depending on the type of food and the recipe.

Fish should rarely be marinated for more than 30 to 45 minutes, especially if the marinade contains an acid component, such as wine, citrus juice or vinegar. Marinate too long will cause the fibers of the meat to break own, producing an unappealing, mushy texture.
Food marinating

Barbecue chicken

Cooking meat or chicken slowly over hot coals, known as barbecuing, has been done in America since colonial days. It is characterized by a high-spirited competitiveness based on distinct regional preferences.

For example, in Oklahoma, barbecue refers to meat that has been slowly cooked over wood smoke at a low temperature.

The name ‘barbecue’ assigned to slow roasting over an outdoor fire, can likely be traced back to the West Indian term barbacoa, which is the word natives of Haiti used to describe the grill over which they roasted meat.

Chicken (Gallus gallus) is a very popular food, as it can be prepared a multitude of ways. Barbecued chicken is a perennial favorite, which is not surprising as it is easy to prepare and delicious.

Barbecue chicken needs to be seasoned early (giving the chicken time to absorb the spices) and cooked over a low flame for even browning.

When cooking chicken on a barbecue rack, always grease the rack well first. The collagen on the skin will turn into a sticky gelatin, which causes it to stick to the rack.

To really solve the problem, try baking the chicken for 15 to 20 minutes in a preheated oven, breast side up, allowing the gelatin time to infuse into the fat and meat or to be released into the pan.
Barbecue chicken