Latest news with #marinade
Telegraph
27-05-2025
- General
- Telegraph
Paprika pork skewers
These irresistible meaty skewers are always popular. Tender chunks of pork belly are marinated in garlic, rosemary and two types of paprika to delicious effect. But the real game-changer is the glaze – a brilliant mix of sweet honey and tangy sherry vinegar that is poured over the skewers before serving. Overview Prep time 15 mins Cook time 5 mins Serves 12 skewers Ingredients 650g pork belly strips, about 2-3cm thick For the marinade 2 tsp hot smoked paprika 2 tsp paprika 2 garlic cloves, finely grated 2 sprigs of rosemary, leaves stripped and finely chopped 2 tbsp light olive oil For the glaze 3 tbsp honey 3 tbsp sherry vinegar 1 tbsp finely chopped parsley
CNET
23-05-2025
- General
- CNET
Cornell Chicken: How an Ivy League Professor May Have Invented BBQ Chicken
Some argue that Cornell chicken -- a straightforward recipe developed by a university professor over 75 years ago -- holds the title as the first official barbecue chicken recipe ever recorded. Whether you're grilling over charcoal, searing in a cast-iron skillet, or using an air fryer, this versatile marinade performs reliably across the board. I tested it using all three methods, and each turned out delicious results. Plus, the marinade is easy to scale up, making it a great staple for summer cooking. While Upstate New York is typically associated with apples rather than smoked meats, it's home to one legendary exception. Cornell chicken, first published by Robert C. Baker, a Cornell professor of poultry science and food science (and passionate home cook), has earned iconic status in the region. Grounded in basic food science, the recipe calls for just a few simple ingredients: bone-in chicken, apple cider vinegar, oil, a few common spices -- or a poultry seasoning blend -- and a reliable cooking method. Though it shines over open coals, I found it came out just as tasty from a skillet or air fryer. Whether you like to cook your summer bird in an air fryer, over a cast-iron skillet or directly on the grates of your gas or pellet smoker -- I made this recipe on all three and it worked each time -- this simple and straightforward marinade is easy to make in large batches and worth adding to your rotation. What's special about Cornell chicken? Baker is a Northeast barbecue legend. Baker wrote the proverbial book on barbecue chicken, according to many, after extensive recipe testing in the 1950s. He was unhappy with the bland state of American cuisine and created this recipe to help serve tasty food en masse at large cookouts. "Cornell chicken," as it's known, is beautifully simple and remains one of the most lauded chicken marinades and summer cookout recipes. You'll find Cornell chicken served at restaurants, particularly in upstate New York, where the university is located, family picnics, food fairs and festivals across the country. What's different about Cornell chicken? Cornell chicken uses one unusual element, a beaten egg, to add a creamy coating and let the chicken skin get crispy without burning. There's also poultry seasoning for depth of flavor and vinegar to add tang and help the marinade penetrate. If you're wondering how to make Cornell chicken, it's easy -- use just five ingredients and a similar cooking method to traditional barbecue chicken. This chicken marinade is vinegar-based so it's akin more to a Carolina style than the sweet Kansas City or St. Louis styles. Baker suggests using a charcoal grill to keep unwieldy flames from cooking the skin unevenly. The barbecue chicken recipe is about as simple as it gets. Baker's cooking technique is a little more meticulous. How to make perfect Cornell chicken Ingredients Bone-in chicken pieces 1/2 cup vegetable cooking oil 1 cup apple cider vinegar 1.5 teaspoons poultry seasoning 1 beaten egg Salt and pepper to taste Let the marinade do its thing for at least three hours. David Watsky/CNET Directions Step 1 : Beat the egg. Add oil and beat again. : Beat the egg. Add oil and beat again. Step 2 : Whisk together all the ingredients in a bowl. : Whisk together all the ingredients in a bowl. Step 3 : Add chicken pieces and toss to coat. Refrigerate for at least three hours and up to 24 hours. : Add chicken pieces and toss to coat. Refrigerate for at least three hours and up to 24 hours. Step 4 : Place coated chicken on a medium-high grill (Baker suggests charcoal) or hot cast-iron skillet and reserve any leftover marinade. : Place coated chicken on a medium-high grill (Baker suggests charcoal) or hot cast-iron skillet and reserve any leftover marinade. Step 5 : Cook for 15 to 20 minutes, flipping and basting the chicken with leftover sauce every five minutes. The basting should be light at first and grow heavier toward the end of cooking. : Cook for 15 to 20 minutes, flipping and basting the chicken with leftover sauce every five minutes. The basting should be light at first and grow heavier toward the end of cooking. Step 6: Cook until internal temperature reaches 160 degrees F. Baker recommends a charcoal grill but gas works fine, too. David Watsky/CNET Can you make Cornell chicken in an air fryer? Yes and I did. I put half of my batch in the air fryer and the other half over a hot flame the way Baker intended. Both methods worked well. The grill gave me a slightly more caramelized char while the air fryer was faster and there was less to clean up. Baker included instructions on how to build a fire pit but you can choose a charcoal or gas grill and get similar results. Can you use any chicken for Cornell chicken? Baker's original recipe calls for broilers (small whole chickens), but this recipe can be applied to any bone-in, skin-on chicken. You can use boneless, skinless chicken, but you won't get that coveted crispy skin that Baker's Cornell chicken recipe aces. As it turns out, some forum users have even experimented with using the Cornell chicken cooking recipe on wings -- to pretty immediate success. One person from the r/Wings subreddit shared their successful Cornell chicken wings, after using the same basic six-step process included in Baker's original recipe. If you don't feel like making this sauce, these are the best bottled barbecue sauces we've tried. Watch this: Best Air Fryers: Cheap vs. Expensive 19:24 Cornell chicken FAQs What is the most important ingredient for Cornell chicken? Aside from the obvious -- the bone-in chicken -- the apple cider vinegar is perhaps the most important part of the Cornell chicken marinade. It adds a unique "tang" and a depth of flavor that defines Baker's BBQ recipe. Adding the egg also allows the skin to crisp over, adding a great texture to bite into.
The Sun
09-05-2025
- General
- The Sun
Four cash-saving ways to marinade your barbecue food to get maximum flavour
THE greatest grillers coat their meat and veg in a tasty sauce before cooking them on the barbecue. It gives the food a different flavour and also protects it against high grill temperatures. 7 But forget fancy ingredients. The best way to make a sticky marinade is to use up jars you already have in your kitchen cupboards and fridge. SQUEEZY DOES IT: Don't get too hung up on measuring. A good squeeze or dollop will usually do the job. For a sweet and spicy pork marinade add equal amounts of honey, grainy mustard, and apple cider or white wine vinegar, plus a little dash of chilli flakes or hot sauce. GO GLOBAL: Transport your tastebuds to the Greek islands with a marinade made of lemon juice, olive oil, dried oregano or thyme, plus some salt or pepper. Rub it into chicken and leave the Mediterranean flavours to work their magic. If you fancy a taste of the Caribbean, mix equal amounts of lime juice and olive oil, plus allspice, cinnamon, thyme, along with brown sugar and garlic. To get a Thai flavour, go through your cupboards to make a mix of peanut butter, soy sauce, lime juice, fish sauce, brown sugar, ginger and garlic. DELICIOUS DOLLOP: Good old tomato ketchup is a great starting point for a host of tasty marinades. Mix with fresh herbs and garlic for sweet and sticky chicken sauce or add to wholegrain mustard, honey, black pepper and garlic. Mix the ingredients, then massage it into the meat and allow the flavours to develop in the fridge. Half of Brits worry about trying to cater to everyone's dietary needs when hosting a barbecue SLOWLY DOES IT: The longer you marinate the food, the better. Overnight is ideal, but try and let the flavours sink in for at least an hour or two. If you're pushed for time, place the meat in a sealed bag along with the marinade. Massage the sauce into the meat and leave it to work its magic in the fridge for as long as you can. All prices on page correct at time of going to press. Deals and offers subject to availability Deal of the day 7 ROCK and relax in the blue Sardina swing seat from The Range, reduced from £89.99 to £69.99. SAVE: £20 Cheap treat SUMMER smoothies will love the Garnier Body 7 Days replenishing lotion with mango oil for dry skin, down from £6 to £2.98 at Asda. Top swap 7 7 GET glowing inside or out with the rechargeable Scoon light for £82 from Pooky. Or switch on the GoodHome Quelea light, which is also rechargeable and costs £15 from B&Q. Shop & save IF a glass of crisp white is your summer go-to, the wine of the week at Morrisons is the Black Cottage Marlborough Sauvignon Blanc, down from £10.95 to £5 with a More card. Hot right now FOR an alcohol-free barbecue tipple, a four-pack of Free Damm lager is down from £4 to £3.50 at Sainsbury's with a Nectar card. PLAY NOW TO WIN £200 7 JOIN thousands of readers taking part in The Sun Raffle. Every month we're giving away £100 to 250 lucky readers - whether you're saving up or just in need of some extra cash, The Sun could have you covered. Every Sun Savers code entered equals one Raffle ticket. The more codes you enter, the more tickets you'll earn and the more chance you will have of winning!
