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e.g. the marinate for pork... already mentioned: olive oil, garlic paste, light brown sugar, honey, soy sauce, worcestershire sauce, ketchup, ginger paste, cinnamon, cayenne pepper... how can you speed-up the marinating process? sure, in the fridge the whole mix goes... but in a plastic bag, sealed, removing as much oxygen in the bag as possible... to quicken the marinating process, you have to suffocate the ingredients... quasi-deoxidiße the whole bag... and what does a lack of oxygen provide in low temperatures? rhetorical question... then you massage the marinate into the meat... but like i said: you want to quicken the marinating process? everything in a plastic bag... sealing it, pushing any available air from the bag, and into the fridge... i'd say an hour... boom! out comes beijing pork, out comes mao tse tung finger-licking good on the bbq; the idea came to me after drinking about 35cl of *** not bad... compared with other addicts, we're slightly (insert snigger) more industrious than ****** addicts... see a skinny alcoholic, i'll play you the game of poker-face, before someone cracks up (no, no cards involved)... yummy yummy... who would have thought that oxygen slowed down the marinating process... side dish? even yummier... lettuce... creme fraiche, a dip or two of mayo, salt, pepper, and... WHA! white vinegar and sugar... which lettuce? 1 little gem and 1 romaine... the carbs? a baguette... my my, cigarettes taste so much better after a meal you made yourself, and fried on the barbie... cooled down with a breeze and a beer.
0
Jul 8, 2017
Jul 8, 2017 at 5:18 PM UTC
how to speed up marinating
e.g. the marinate for pork... already mentioned: olive oil, garlic paste, light brown sugar, honey, soy sauce, worcestershire sauce, ketchup, ginger paste, cinnamon, cayenne pepper... how can you speed-up the marinating process? sure, in the fridge the whole mix goes... but in a plastic bag, sealed, removing as much oxygen in the bag as possible... to quicken the marinating process, you have to suffocate the ingredients... quasi-deoxidiße the whole bag... and what does a lack of oxygen provide in low temperatures? rhetorical question... then you massage the marinate into the meat... but like i said: you want to quicken the marinating process? everything in a plastic bag... sealing it, pushing any available air from the bag, and into the fridge... i'd say an hour... boom! out comes beijing pork, out comes mao tse tung finger-licking good on the bbq; the idea came to me after drinking about 35cl of *** not bad... compared with other addicts, we're slightly (insert snigger) more industrious than ****** addicts... see a skinny alcoholic, i'll play you the game of poker-face, before someone cracks up (no, no cards involved)... yummy yummy... who would have thought that oxygen slowed down the marinating process... side dish? even yummier... lettuce... creme fraiche, a dip or two of mayo, salt, pepper, and... WHA! white vinegar and sugar... which lettuce? 1 little gem and 1 romaine... the carbs? a baguette... my my, cigarettes taste so much better after a meal you made yourself, and fried on the barbie... cooled down with a breeze and a beer.
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removed.polaroid-scrabble
36/M
Jul 8, 2017
Jul 8, 2017 at 5:18 PM UTC
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