Posted 20 hours ago

Mister Marinade Chinese Style Salt & Pepper Seasoning Catering Size (2.5kg Red Tub)

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Target 160F and let rest for 5 minutes during which the internal temperature will continue to rise to 165F. the flavour was amazing, it had the perfect amount of salt and pepper and extremely extremely moreish! This marinade has amazing Asian flavors, but also makes use of Worcestershire sauce and maple syrup that add sweetness and additional flavors and balance. That said, I like cooking my chicken things to 185F, I just like the texture better when cooked to that temp. Don't get me wrong, you'll struggle to make chilli chips at home identical to the ones you get from the Chinese.

After cooking in oven I poured sauce in small pot, cooked on medium heat and added cornstarch slurry to thicken it. I chose this thermometer because it can take high heat probes that won't burn out easily when exposed to high temperatures and open flame during grilling or smoking, which I do very often. I substituted the honey with blue agave nectar - similar taste to maple syrup and less expensive, and it tasted fine. The marinade and anything that you add to it will be safe to eat as long as you cook it to 165F or higher. And my hubby is not a guy who is particularly fond of chicken thighs but he said this was like it could have been served in a restaurant he was so happy.I did it with boneless skinless chicken thighs and sub'd the olive oil with avocado oil but WOW OH WOW . I’ve been cooking a lot recently and my husband asked me toda, “What was that thing you made a few weeks ago? It's super convenient as you don't have to run back and forth and check the temperature a dozen times. You may get away with just one recipe or two if vacuum sealing it, the marinade will spread out evenly.

Obviously looking at the marinade it does seem like a nightmare, but not all the marinade gets soaked up. The best way to cook pork chops is to cook fast at high heat, like pan-searing or broiling, or grilling. The marinade should not be used raw (like dips or dressings) because it may have pathogenic bacteria after being in contact with raw chicken but if you cook it with the meat, it's absolutely fine to use. I marinated the thighs all day and I also slashed the thighs with a sharp knife 2-3 times on each piece to allow the marinade to really get in to the meat. I used honey due to family being bee keepers (talking about a few hundred hives) and I am overwhelmed with about 4 gallons of it.To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average.

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