Soy sauce/sesame oil marinade in chicken. Is this ok?
by Sorry_Drink_8798
Soy sauce/sesame oil marinade in chicken. Is this ok?
by Sorry_Drink_8798
10 Comments
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Yup I do something similar all the time
Is what ok? What part of what you’re showing us are you asking about?
No. There is definitely something wrong with your thumb, you should get that checked out by a Dr.
I like using a mason jar with some of these liquid based recipes.
Add a touch of orange juice while you’re at it!
Sorry, why would it not be? Really — if you think the photo is showing us something potentially problematic, please know it isn’t. I have no clue what you would be concerned about.
You forgot the vacuum part of vacuum seal
Seal doesn’t look sound and you’ve got some extra air in the bag. Can cook like that but I would recommend trying to clip the ‘sealed’ side of the bag to the basin to keep water from getting in since the seal doesn’t look 100%
I generally avoid added liquids when sous-vide cooking. Tends to dilute the meat/veggies flavors.
I’d marinade in the fridge, set aside the marinade, seal the stuff to cook (not dried), and simmer the marinade separately if it needs cooking, adding the cooking juices inside the bag after the sous-vide is done.
As for the marinade itself, it’s a good base, and you’ll have a decent meal as is, but you can also pimp it up a notch. I saw another comment suggesting orange. You can also add ginger, garlic (dried 😉 ), and some fresh herbs. Some mirin may also add some sweetness. Really, don’t hesitate to be creative.