The article discusses how marinades can transform bland chicken into flavorful dishes, emphasizing the simplicity of creating one. It explains the distinctions between marinades and sauces, highlighting that marinades are thinner and saltier, containing acidic elements that tenderize meat. By modifying a pantry sauce with an acid and additional liquid, it can be converted into an effective marinade. Examples include using lemon for chicken or teriyaki for pork. The article encourages experimentation with what one already has in their pantry to enhance their cooking.
A good marinade elevates bland chicken into tender, flavorful protein, and using a pantry sauce as a base can speed up the process.
Marinades have a thinner viscosity and bolder flavor than sauces, combining an acidic element to tenderize meat by breaking down tough connective tissue.
To transform a sauce into a marinade, one must incorporate acid and dilute it with water or oil, depending on what you're cooking.
Many sauces or dressings can function as marinades with tweaks; for example, salad dressing's vinegar can tenderize beef effectively.
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