Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About

The ingredients of an uncooked marinade are first combined and then the marinade is poured over the items to be marinated. It is used for red meat, poultry, and game. If using as a component of the finished dish, the marinade must be boiled, as for a cooked marinade, after the marinated item is removed. The recipe will make enough uncooked marinade to flavor a large piece of meat or poultry.