>put chicken in it over night
>put more chicken in marinade for the next day
I cook all my food in bulk. This is pretty safe, right? I bake the chicken to 160F and only use the marinade twice.
As long as you're not letting the marinade sit out at room temperature for 12 hours after the first batch it should be totally fine.
Then again, the place I used to work would marinate chicken wings 2-3 times a week and always throw out the marinade... Everything they told me in culinary school safety and sanitation tells me reusing it once should be fine, and everything they told me in menu planning and cost control tells me it would be smart.
In retrospect I guess I should have asked why we didn't reused it. We would confit our fried chicken first,...
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what's the deal with crayfish?
What kind of establishment would work best on a main street in a uni town with a court house center that has 2 hot dog shops, 2 sub shops, 2 juice bars, 4 cafes, 4 bars, 1 pizza joint, and 3 sit down restaurants? None of these are chains and the location has no liquor license.
Anybody else obtain and duplicate a recipe from /ck/ and enjoy the results?
I'll always have my Winterfell Gulasch.
Hey /ck/ do you ever get a craving for a food you've never had really badly?
It dosent happen often but I get the most intense craving for Taco Bell. And I've never even had it. I have an idea of what it might taste like, but it's probably way off.
Is there an explanation for this?
What are you fags eating?
Fried rice checking in.
It's sriracha for dipping
>picture posted sideways
why the fuck did it do this
What do you think of this Chinese-American food, /ck/?
Well? Which one?
How do you like your coffee
With blood of your enemies?
Why is it that brown rice tastes and smells like ass, but whole grain wheat pasta smells heavenly aromatic and tastes great?
I live in asia, but fell in love with american hot sauces after being gifted some of them, one of which included pic related.
I'm going to order some off of amazon, and wanted some recommendations from you guys. I want something hotter than tabasco/sriracha bullshit, but nothing too extreme.
Never heard of the brand you posted, but it should be easy enough to find one that fits your requirements. Many hot sauce sites list the sauces ranked in order of heat rating (aka scoville units).
What's you opinion on cold brew coffee?
Personally I've found it as my go-to method for cheaper, lower quality coffees. I still have 3 pounds of Eight O Clock which tastes rather bitter and stale no matter how I brew it, but if it's done via cold brew it seems to hold up well.
I haven't had it but I hear it has lower acidity and handles the tannins better. Personally I have a little coffee machine that only makes one cup so I use 3 heaping tablespoons and sip on the one cup for 5ish hours
>Hey anon, which dish did you bring to the potluck?
hey guys, I'm trying out a carb free/very low carb diet. anyone have any good recipes that are carb free?
ITT post meme food that you like.