Interesting but Basic Facts of Marination

While cooking last night I realized myself stuck in wrongly marinating the meat ..although nobody complained (thanks to God) but i realized that i need to share the correct way of marinating the meats(let it be any kind of meats, these are the basic points)
Marinating is a method of food preparation that involves soaking foods in a liquid to improve the tenderness, juiciness and flavor of the meats . This liquid, called a marinade, typically contains oil, herbs, spices and an acidic base such as vinegar,lemon juice or wine. Marinades are commonly used on poultry, beef and fish. The length of time the food is soaked can vary from minutes up to 24 hours, depending on the food and type of marinade.
function -There are two major reasons to marinate: to enhance flavor(use of fresh herbs and flavourful spices) or to improve the texture of a cut of meats.
Types -Marinades can be created from many liquids but in general there are two main types--those made with spices for adding flavor and those made with an enzyme or acid for tenderizing meat.
Effects -Flavor-imparting marinades add savory spices to the taste of the meat while tenderizing marinades alter texture by breaking down connective tissues.
Considerations -Flat cuts do best with tenderizer as the marinade must come in contact with all of the meat in order to work.
Careful -Marinating a meat for too long may result in a mushy texture since once the meat is in a marinade the proteins will continue to break down until the meat is cooked.
Tissue breakdown- here i would like to explain how meats tissue breaks, the acid causes the tissue to break down, allowing more moisture to be absorbed and giving a juicier end product. However, too much acid can be detrimental to the end product( be careful in this). A good marinade will have a delicate balance of spices, acids, and oil.
Health- The American Institute for Cancer Research is a large United States cancer research organization associated with the World Cancer Research Fund umbrella organization....
recommends discarding used marinade that has been applied to raw meats. Meats, such as red meat, fish, and chicken, may contain unhealthful substances which may enter the marinade, according to health experts attributed by the AICR. These substances would become neutralized in the cooking process but using the same marinade later in preparation holds the risk of reapplication. If additional flavoring from the marinade is desired, prepare a new batch.

ok this is enough with the basics lets go for an interesting recipe for this week:
Have not discussed anything from chinese cuisine....till now so now i am going to share an interesting accompaniments for all the boozers(m not sure whether this word exists or not)
CHICKEN 65--------------

Chicken 1 Kg,Chilli Powder - 4 tsps,Chicken 65 masala ( optional ) ,Ginger & Garlic paste 3- 4 tsp,Tumeric Powder 1 tspCurd ( optional ) ,Lemon,curry leaves,oil,salt to taste, Flour .
Method Take the chicken and wash it nicely. Then add the chilli powder, ginger garlic paste, tumeric powder, curd ( optional ) salt and marinate the chicken, keep it aside for 1 hr. Then in a kadai take some oil and heat it for deep frying the chicken after coating it lightly with flour or corn flour. While deep frying the chicken add 3-4 curry leaves to each set you are frying that will give a flavour. After frying the chicken , squeeze the lemon on top of it and serve.

Newly Introducing

Hey Guys, hope u all doing well...Today i have to tell you something that i am going to put in my blog on weekly basis:

1) Some Quick tips for making your preperation delicious and creat the wow factor while dinning your dear ones.(not restricted to the chicken only)

2)Rice/indian bread preperations incase of curry.

and for direct feedback mail me on santosh766@gmail.com

Chicken with South Indian Touch

Looking for a quick dish a few days back, I found a little boneless chicken in the freezer. Since I felt like something meaty with a south Indian touch to it, this recipe followed, which turned out quite well really.
You’ll need boneless chicken cut into strips, finely chopped onions, mustard seeds, curry leaves, yogurt, freshly ground black pepper and some salt. After heating a little oil, crackle some mustard seeds and fry your onions till pink/transparent. Add the curry leaves and throw in the chicken and turmeric powder. Stir fry for a few minutes, then add the black pepper/ slit green chillies, salt and some yogurt. Not too much yogurt, just enough to coat the chicken,toss it and serve hot with chapatti.

Springonion and Chicken Sandwich

Hi guys ,after a weeks break with my family finally i am updating my blog with one of the exotic sandwich receipe(as my little daughter has given full marks and ate whole 2 slices jumbo sandwich) .But here before starting the receipe i would like to tell you how to differentiate between white bread and brown or wholemeal bread.
The difference in taste between white and brown bread is significant, as is the texture and obviously the way it looks. The way it was successfully introduced to me recently after many failed attempts was through "quasi" brown breads such as light rye. The taste difference was more subtle, which made for the perfect stepping stone to true wholemeal. These days I actually prefer brown bread to white.
White bread is made is from wheat flour from which the bran and germ have been removed. This is where much of the nutritional bread value is. White bread is lower in zinc, fiber, thiamin, niacin, trace elements and "good" fats and oils. White bread in many countries has to be fortified with vitamins and minerals *by law* during the bread making process. These are usually sprayed into the mix. It's somewhat ironic that the nutrients that are removed from wheat are re-added by this means. Nature provides, we destroy, then add it back in via a man made form.
Once the bran and germ is removed, the flour is bleached using potassium bromate, benzoyl peroxide or chlorine dioxide gas. Potassium bromate is also known as Bromic Acid or Potassium Salt. It's an oxidizing agent, can be fatal if swallowed, is harmful if inhaled or absorbed through the skin and may also cause kidney damage. Benzoyl peroxide is another irritant that can kill animals, birds, or fish, and cause death or low growth rate in plants. Chlorine Dioxide is also a pesticide and even though it breaks down very quickly, it is ranked in the USA as one of the compounds most hazardous to the environment.

So even before the baker adds his chemical magic, there's some pretty solid cons relating to white bread. Another point to note is that anything that needs "refining" requires more energy resources to do so.
By the way, just because bread is brown in color doesn't necessarily mean it's brown bread in the traditional sense of the term, i.e. meaning whole wheat or wholemeal. Check out the ingredients on the bread that you buy and ensure that the first ingredient is whole wheat or wholemeal flour rather than enriched wheat flour or just wheat flour. Enriched/wheat flour is the same type of flour used in white bread. The presence of caramel also is an indicator that it's not true brown/wholemeal bread as caramel is used as a coloring agent. A couple of other ingredients to avoid if possible are fructose corn syrup and partially hydrogenated oil/fats; aka trans fats.
The general rule of thumb is the less ingredients in the bread and the presence of wholemeal flour as the major ingredient, the better it is for you - and the planet.
Many of us consider this as bakwaas but i am just sharing this information with you as this time in Delhi one of my known wanted some clarification so he asked me a question do we add brown colur to the flour to make brown bread as this is hot selling item..and this misconception was wrong (adulteration). There is a hell of difference between a simple white bread and a wholemeal bread. Its not only matter of adding the colour or the caramel to the bleached flour.
Well guys this is enough now coming back to the receipe:
2 slices of jumbo brown bread/any bread
chicken mixture:
grilled breast of chicken(premarinated with salt pepper and garlic paste)
shred(as fine as possible) the grilled breast after chilling it further.
add the chiffonade(fine shredded) greens of onion.
some black olives
add generously some chopped parsley.
fine chopped red onion(our Indian desi Onion),,but mind it that add this by the end .
add some mayonnaise(can prepare or can buy the readymade).
her you can add some peices of cheese(just make peices with fingures only, adding the pieces of cheese gives richness to mixture and act as binder as after taking bite the mixture wont fall aside)
mix all the ingredients nicely keep aside.
now, take the slices of bread put a very-very fine layer of butter with help of knife only on one side. these sides are the one facing outside now put the mixture in the centre spread the mix evenly put the other slice. pre heat the sandwich griller and put the sandwich(remember the butter layer outside.)
give the nice grill marks and the sandwich is done. serve with french fries and tomato ketchup and mustard .