Marinade Trick

marinating breasts.blog.

I’m probably the last person on the planet to figure this out, but wanted to share this “Lightbulb Moment” for making the task of marinating a bit easier. I put a plastic bag into a bowl to hold it open and then put in the marinade ingredients and swished them around together. I had six huge chicken breasts, so figured I would need to use two separate bags, but much to my surprise, all six went into the bowl. Without the plastic bag, though, the whole thing would have spilled over onto the counter. I squeezed out as much of the air as possible and then twisted the top of the plastic bag, doubled it over, and secured it with a twist tie. With all of the air gone, the breasts are completely covered with the marinade, so I don’t need to worry about flipping them over to get both sides coated.

In about an hour they are going to reside in the Nesco Roaster to cook to juicy tenderness for our dinner, to be served with with fresh green beans and lightly curried rice.

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About judilyn

RV'er, foody, caregiver, knowledge seeker
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22 Responses to Marinade Trick

  1. gypsy97 says:

    I’d like to know what you used in the marinade. Thanks.

    Liked by 1 person

    • judilyn says:

      Extra Virgin Olive Oil, apple cider vinegar, Montreal Steak Seasoning, onion powder, oregano, berbere, Lowry’s Seasoned Pepper, Vegesal. It may be a bit puckery, but we’ll see! ;->

      Like

      • gypsy97 says:

        I’ve never heard of berbere, but the rest sounds pretty familiar. I’ve never actually heard of Vegesal but it sounds like a combination of vegetable seasoning/salt.

        Like

        • judilyn says:

          I did a post on berbere. I’ll see if I can find it for you. Vegesal is a VERY old seasoning that I have been using for over fifty years. You guessed it exactly right. It’s one of those things that once you use it, regular salt tastes . . . well, peculiar . . . too sharp. Gaylord Hauser was the originator of it, but probably sold out years ago. It is lovely. We don’t leave home without it.

          Here’s the berbere post: https://dorrieanne.wordpress.com/2014/05/20/berbere/

          A neat trick: Just put the name of the blog and the key word into Google. That’s what I did to find this quickly. It was the first hit.

          Like

  2. Judy Bell says:

    I’ve been using bags to marinade forever, but don’t know where I first learned of it. Six breasts ought to make quite a few meals for the two of you.

    Like

    • judilyn says:

      I always used bags, too, but this is the first time I left it in the bowl. Usually I squeeze the air out and then leave it on the counter or in the refrigerator, and then just flip it around to coat all sides. This method kept everything “under water”, so to speak. All surfaces are coated all the time. Almost time to cook them! ;->

      Yes, lots of meals. We usually split a breast, with sometimes a wee bit left over to go into soup later, or a sandwich, or dropped into a salad.

      Like

  3. It is an old trick, but it’s always good to re-introduce such tricks. πŸ™‚
    For individual portions, Ziplock works great too.
    Love the amount of olive oil in your marinade!

    Liked by 1 person

  4. taphian says:

    really good idea

    Liked by 1 person

  5. bjdewell says:

    Hummm. We used to marinade in a glass pan, no cover at all. Back in the old days. I like the idea of doing it in a baggie, so there’s no messy, oily cleanup. And the bowl trick is the icing on the cake. Leave in the fridge until ready to cook, and there’s no clean-up. Thanks!!

    Like

    • judilyn says:

      Yes, the cleanup was sooo easy. I just put the icky plastic bag into the covered garbage container on my sink – no washing. I had to cook the breasts in three batches, so the marinade stayed close around the second and third batches. The smell was heavenly while they roasted.

      Like

  6. Sharon says:

    I’ve used zip lock bags to marinade meats in. Nice to see it can be done with more budget conscious bags. πŸ™‚

    Like

  7. LFFL says:

    Lovely, Judilyn. I bet that was some tasty goodness.

    Like

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