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Preserving (rec.food.preserving) Devoted to the discussion of recipes, equipment, and techniques of food preservation. Techniques that should be discussed in this forum include canning, freezing, dehydration, pickling, smoking, salting, and distilling. |
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marinade preserves for refrigerated cooked meat, chicken
torlesse wrote:
> > Hi, > I was wondering if anyone has any marinade recipes that will help keep > cooked meat, chicken or fish preserved in the fridge for a week or > more. Fish, you don't want to "marinate" for a week. It's called "ceviche/seviche" at that point. Or gravlax, if it's salmon. Dark meat turkey is better than chicken for such things since the acids in a marinade do a number on chicken after a day. Part of my training involved "faux" meats (like pork to wild boar, lamb to venison, and turkey to pheasant) and those are marinated from 4 days for turkey to 10-14 days for mammals. While I was a taught a "game" marinade, just about any should do, but the thing is to make sure the item is completely immersed and submerged in the marinade. A plate with a weight or something will suffice. B/ |
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