I have battled with food clouring for years, i hate using it but at the same time nothing looks more delicious than bright red chicken tikka with black charring on the edges. I change my mind from week to week. Lol.
Hi Rik - made this yesterday - simply superb (as always). Would this recipe work for lamb as well, or could you consider a lamb tikka recipefor a future episode please?
Lamb tikka will be coming eventually on here - it's costly to buy out here (Asia), and the supply of it is frozen, so getting the best is a pain, too. Yes, it will work for lamb tikka. Aim for an internal temperature of 160°F (71°C) for medium cooked, and they will be delicious. Best, Rik
This will sound very hair splitty , but shouldn't you marinate this in a non-reactive bowl when using acidic ingredients ? Love your content incidentally , just thought I would enquire about the aforementioned .
Hi David entirely up to you. Pro kitchens marinate in anything from plastic to bags to stainless to whatever - why? well its available and it is not going to marinate for more than 24 hours. Here are some general information based on established food safety principles: Refrigeration: The importance of refrigerating raw poultry, like chicken, to prevent bacterial growth is a widely accepted food safety practice. This is recommended by organizations like the U.S. Department of Agriculture (USDA) and the Food and Drug Administration (FDA). Marination Time: Marinating chicken for extended periods, such as 12 hours or overnight in the refrigerator, is common practice in many culinary traditions and professional kitchens. It allows flavors to penetrate the meat. The safety aspect comes from the refrigeration, which helps maintain the chicken at a safe temperature (below 40°F or 4°C) to prevent the growth of harmful bacteria. Stainless Steel Bowls: Stainless steel is considered a safe and hygienic material for food preparation and storage. It does not react with food or absorb flavors, and it is easy to clean and maintain. While specific scientific studies may not exist for every possible marinating scenario, these practices are generally considered safe based on the principles of refrigeration and food safety. Really its up to you! Whatever you feel is right for you. Best, Rik
Very fair point , just that most cooking shows say non-reactive but purely for home cooks . Thanks for the prompt reply , keep the recipes coming . @@NOTANOTHERCURRYSHOWSAMEButDiff
I have battled with food clouring for years, i hate using it but at the same time nothing looks more delicious than bright red chicken tikka with black charring on the edges. I change my mind from week to week. Lol.
Hi Rik - made this yesterday - simply superb (as always). Would this recipe work for lamb as well, or could you consider a lamb tikka recipefor a future episode please?
Lamb tikka will be coming eventually on here - it's costly to buy out here (Asia), and the supply of it is frozen, so getting the best is a pain, too. Yes, it will work for lamb tikka. Aim for an internal temperature of 160°F (71°C) for medium cooked, and they will be delicious. Best, Rik
This will sound very hair splitty , but shouldn't you marinate this in a non-reactive bowl when using acidic ingredients ? Love your content incidentally , just thought I would enquire about the aforementioned .
Hi David entirely up to you. Pro kitchens marinate in anything from plastic to bags to stainless to whatever - why? well its available and it is not going to marinate for more than 24 hours.
Here are some general information based on established food safety principles:
Refrigeration: The importance of refrigerating raw poultry, like chicken, to prevent bacterial growth is a widely accepted food safety practice. This is recommended by organizations like the U.S. Department of Agriculture (USDA) and the Food and Drug Administration (FDA).
Marination Time: Marinating chicken for extended periods, such as 12 hours or overnight in the refrigerator, is common practice in many culinary traditions and professional kitchens. It allows flavors to penetrate the meat. The safety aspect comes from the refrigeration, which helps maintain the chicken at a safe temperature (below 40°F or 4°C) to prevent the growth of harmful bacteria.
Stainless Steel Bowls: Stainless steel is considered a safe and hygienic material for food preparation and storage. It does not react with food or absorb flavors, and it is easy to clean and maintain.
While specific scientific studies may not exist for every possible marinating scenario, these practices are generally considered safe based on the principles of refrigeration and food safety. Really its up to you! Whatever you feel is right for you. Best, Rik
Very fair point , just that most cooking shows say non-reactive but purely for home cooks . Thanks for the prompt reply , keep the recipes coming . @@NOTANOTHERCURRYSHOWSAMEButDiff