When I began deep frying turkeys, I used store-bought marinades. Over the years, I changed to a concoction of my own which turns out well. However, I use garlic juice and onion juice which is pricey in the stores.
The last several years, I began running garlic and onions through my juicer. The result is a marinade that has a more potent garlic / onion flavor than the bottled versions.
What is the difference between bottled juice and that I make from fresh? Should I simmer the fresh juice to "tone it down"?
When I began deep frying turkeys, I used store-bought marinades. Over the years, I changed to a concoction of my own which turns out well. However, I use garlic juice and onion juice which is pricey in the stores.
The last several years, I began running garlic and onions through my juicer. The result is a marinade that has a more potent garlic / onion flavor than the bottled versions.
What is the difference between bottled juice and that I make from fresh? Should I simmer the fresh juice to "tone it down"?
Any suggestions are appreciated.
Thanks!
Don S
dilute it?
--
saerah
"Peace is not an absence of war, it is a virtue, a state of mind, a disposition for benevolence, confidence, justice." -Baruch Spinoza
"There is a theory which states that if ever anybody discovers exactly what the Universe is for and why it is here, it will instantly disappear and be replaced by something even more bizarre and inexplicable. There is another theory which states that this has already happened." -Douglas Adams
When I began deep frying turkeys, I used store-bought marinades. Over the years, I changed to a concoction of my own which turns out well. However, I use garlic juice and onion juice which is pricey in the stores.
The last several years, I began running garlic and onions through my juicer. The result is a marinade that has a more potent garlic / onion flavor than the bottled versions.
What is the difference between bottled juice and that I make from fresh? Should I simmer the fresh juice to "tone it down"?
Any suggestions are appreciated.
Thanks!
Don S
dilute it?
I guess you mean use less of it and get the additional liquid volume from other ingredients?
I've already cut the volume (recipe originally used 6 oz garlic juice & 12 oz onion juice). I reduced it to 6 oz of each.
I usually do a bunch of birds once I buy the peanut oil & mix this up. It's good for 6 turkeys.
When I began deep frying turkeys, I used store-bought marinades. Over the years, I changed to a concoction of my own which turns out well. However, I use garlic juice and onion juice which is pricey in the stores.
The last several years, I began running garlic and onions through my juicer. The result is a marinade that has a more potent garlic / onion flavor than the bottled versions.
What is the difference between bottled juice and that I make from fresh? Should I simmer the fresh juice to "tone it down"?
Any suggestions are appreciated.
Thanks!
Don S
dilute it?
I guess you mean use less of it and get the additional liquid volume from other ingredients?
yes. like water or OJ or what have you.
Quoted message said:
I've already cut the volume (recipe originally used 6 oz garlic juice & 12 oz onion juice). I reduced it to 6 oz of each.
I usually do a bunch of birds once I buy the peanut oil & mix this up. It's good for 6 turkeys.
Don S
--
saerah
"Peace is not an absence of war, it is a virtue, a state of mind, a disposition for benevolence, confidence, justice." -Baruch Spinoza
"There is a theory which states that if ever anybody discovers exactly what the Universe is for and why it is here, it will instantly disappear and be replaced by something even more bizarre and inexplicable. There is another theory which states that this has already happened." -Douglas Adams
However, I use garlic juice and onion juice which is pricey in the stores.
The last several years, I began running garlic and onions through my juicer. The result is a marinade that has a more potent garlic / onion flavor than the bottled versions.
What is the difference between bottled juice and that I make from fresh? Should I simmer the fresh juice to "tone it down"?
how about simply diluting with water? Are you injecting the marinade all over the bird or just in the breast? You may get better results injecting in six or more postions with a diluted marinade...
On Sat, 03 Dec 2005 09:44:36 -0500, Bill <[email hidden]>
Quoted message said:
Don S said:
However, I use garlic juice and onion juice which is pricey in the stores.
The last several years, I began running garlic and onions through my juicer. The result is a marinade that has a more potent garlic / onion flavor than the bottled versions.
What is the difference between bottled juice and that I make from fresh? Should I simmer the fresh juice to "tone it down"?
how about simply diluting with water? Are you injecting the marinade all over the bird or just in the breast? You may get better results injecting in six or more postions with a diluted marinade...
Bill
I'm injecting the bird in about 10 positions with as few needle insertions as possible. My marinade has plenty of other liquids to dilute the garlic & onion juices, they just overpower the others.
It seems that fresh garlic/onion juice is stronger than bottled. If so, I need to use even less and replace the liquid loss with an increased amount of some of the other liquids (beer, chicken stock, tabasco, etc.).
