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Can citrus/acid marinades have adverse affects on poultry?

post #1 of 6
Thread Starter 

I've got some chicken breasts sitting in the fridge in a mojo marinade. They are destined for the lump coals a bit later. I've seen before the effect of the acid cooking the chicken and was curious is there a consensus on whether that is good/bad/indifferent? I'm not afraid of a loss of texture or anything like that, but whether the acid cooking prior to grilling might cause the outer meat to be tough?

post #2 of 6

I have always found that the length f time marinated is biggest factor. Sugar or sweet ingredients  will cause outside to be tougher.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #3 of 6

Not so much tough as mushy if you over marinade chicken in acid.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #4 of 6
Thread Starter 

Thanks. I only went about 2 hours. I would like to get one of the marinading containers for my food saver to see what difference it might make on the shorter length marinades.

post #5 of 6

Citrus acids and other "tenderizers" derived from papaya and pineapple will turn the meat mushy if allowed to sit longer than a few hours.

 

If you want citrus flavour, use the zest or use citrus oils in your marinade

...."This whole reality thing is really not what I expected it would be"......
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...."This whole reality thing is really not what I expected it would be"......
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post #6 of 6

Save your $ put in a plastic bag to marinade and then you have   nothing to wash. Clean and fast

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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