- itemHow to Break an Egg: 1,453 Kitchen Tips, Food Fixes, Emergency Substitutions, and Handy Techniquestagged by Nicko, 1/23/15
- itemKitchen Solutions: Substitutions, Basic Formulas and Essential Referencestagged by Nicko, 1/23/15
- itemOn Food and Cooking: The Science and Lore of the Kitchentagged by Nicko, 1/23/15
- itemSauces: Classical and Contemporary Sauce Makingtagged by Nicko, 1/23/15
Related Forum Threads
- Thickening Agents Last post on 1/23/16 at 2:39am in Professional Chefs
- Noob hit list Last post on 5/20/11 at 3:59am in Food & Cooking
- Referrence Works Last post on 12/31/01 at 7:32am in Cookbook Reviews
- Do anyone stir the bones in stock vigorously before straining? Last post on 3/31/16 at 8:54am in Food & Cooking
- cauliflower in parmesan cheese sauce Last post on 3/30/16 at 4:09pm in Food & Cooking
How To Make Pheasant Stock
Last edited: 2/11/14
- How To Make Brown StockLast edited: 1/20/12
- How To Make White StockLast edited: 10/16/13
I'm heading into my 4th summer with this factory refurbished machine. It has been reliable and does the job it is intended to do very well, though a bit loudly. I use it heavily during the summer...
Overall, since purchasing this knife, I have not been disappointed at all. The highlights, begin with the rounded hilt and blade top, which reduce the stress on the palms and make calluses a...
I've owned this tenderizer for about a year and a half. Alton Brown talked about the joys of a 48-blade cutter for turning cheap, tough pieces of beef into actually cubed meat -- meat that's...
Alton Brown talked about the joys of a 48-blade cutter like this for turning cheap, tough pieces of beef into actually cubed meat -- meat that's perforated to make it tender. So I bought one with...
I have four Microplanes in my knife drawer: two zester/graters, one ribbon grater, and one spice grater. Mine all date back to the "classic series," meaning they have the black plastic handle --...
Help Fixing Massal sauce marinadepost #1 of 81/20/15 at 2:52amThread Starter
Gear mentioned in this thread:post #2 of 81/20/15 at 9:11am
Make another batch without lemon juice. Combine the two.
In the future please post your questions such as this in http://www.cheftalk.com/f/17/food-cooking-questions-and-discussion the general forum section. This particular section is reserved for current and past professional chefs only. Only professionals in the food industry may post here though all are free to read.post #3 of 81/20/15 at 9:47amThread Starterpost #4 of 81/20/15 at 10:16am
You could try adding a bit of all your spices so that you don't change the flavor profile too much, but cheflayne is really right-the best bet is too make another batch without lemon juice and combine the 2. Every other way is going to throw off your balance of flavors. At the very least, you'll end up with a marinade that has too much spice in it.
Of course, sugar will balance out the acid that the lemon juice gives the recipe, but won't mask the lemon flavor, and of course there are other issues with adding sugar to the recipe.post #5 of 81/20/15 at 10:26am
Marinades have good shelf life so I wouldn't worry about having too much. Just put the unused portion ti the refrigerator.post #6 of 81/20/15 at 10:44amThread Starterpost #7 of 81/23/15 at 7:00amWhen Things Go Wrong A Guide To Fixing Kitchen DisastersBy Pete • Posted • 101372 views
Please note there are over 66,000 views. Our most popular article every published I believe.Thanks,
- Help Fixing Massal sauce marinade
- How To Make Brown Stock
- › Calabrian chili substitute in a hurry 1 minute ago
- › Commercial Kitchen Available in Branford CT 6 minutes ago
- › What did you have for dinner? 39 minutes ago
- › Cold main meal without cooking or refridgeration 51 minutes ago
- › Bacon to cure ratio 1 hour, 10 minutes ago
- › Re-stacking Ovens 1 hour, 10 minutes ago
- › Are patena's good or bad? 2 hours, 44 minutes ago
- › Pizza in the Combi Oven? 5 hours, 17 minutes ago
- › Pastry and baking program in Canada 9 hours, 30 minutes ago
- › Should Etoufee be sweet? 11 hours, 15 minutes ago
- › Cuisinart ICE-30BC Pure Indulgence 2-Quart Automatic Frozen Yogurt,... by ChicagoTerry
- › Friedr. Dick 1905 Exclusive Series 10-Inch Chef's Knife by JVKolich
- › Jaccard Supertendermatic 48-Blade Tenderizer by HeidiCooksSuppe
- › Loen 48-blade Meat Tenderizer Meat Neddle (White) by HeidiCooksSuppe
- › Microplane 46220 Premium Zester/Grater, Turquoise by HeidiCooksSuppe
- › Culinary Institute of America - Hyde Park by hchaz
- › Italian Chef Academy - Rome by jordanfood
- › Tojiro-DP Chef's Knife 9.4" (24cm) by captainbligh
- › Miyabi Morimoto Edition 8-Inch Chef Knife by captainbligh
- › Wsthof Grand Prix II 8-Inch Cook's Knife by captainbligh
- › Roasted Chinese Pork Belly
- › An Oven Roasted Suckling Pig
- › Some Myths About Beef and Cattle
- › Food Safety As Kitchen Culture
- › Cranberry/Orange Parfait with Chocolate Sauce...
- › Vegan Cuisine - It's Not Just Bean Curd...
- › Stuffed Potato Appetizers
- › Caramel Filled Apple Dumplings
- › Chorizo Empanadas with Avocado Cream
- › Crabcake Benedicts with Bacon Hollandaise