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Don't you hate it when you get recipes that say marinate for between so and so and you don't know how long so and so is best? There are several factors to take into account with marinade time: type of meat, size of meat chunks, and acidity of the marinade. For dark proteins — beef, lamb, pork — longer is always better. BUT, if the food is delicate — shrimp, flaky fish — stop marinating after 15 or 30 minutes or the acid will start to break down the protein too much. Chicken is somewhere in…

#spices !! // moderation always! ;) // Ps: use #Himalayan salt instead of plain salt or #Hawaiian salt when cooking meat or fish ! ;)

Know Your Apples: Use the Right Apple for the Right Recipe

If you've ever seen a large apple selection you know these fruits vary so much in color and flavor. Which do you choose when you want apple pie, and which do you choose for fresh, raw salads? Check out these common apple types and the right ways to use them