I plan on making boneless chicken breast and steak kabobs. would it be ok to mix this with a marinade of olive oil salt and dry seasonings?
2071146
it would be ok but do not use a lot or marinate for a long time - the meat will become mushy
2071147
Use only very very little. If you use too much the meat will turn to mush and it smells kinda like 'garbage'.
2071148
Maybe a very tiny bit, am sure the chicken does not need it, but the steak maybe could use some in the marinade, this is a very powerful meat tenderizer, if you use too much or marinade too long, the meat will turn to mush.
999507
You are supposed to add it to any other dry ingredients, like flour if you are baking, but for salad dressing I would mix in any other seasonings with it, making sure there are no lumps, then a little of the liquid and gradually add more until it is gone, or else make it according to the directions as buttermilk. On the package, it says that 4 Tablespoons to 1 Cup water will make 1 Cup buttermilk to make it thicker, just add less water or none at all. You can divide as necessary. Here is a good recipe to make dry ranch dressing/seasoning: http://allergictoair.com/blog/2012/02/homemade-ranch-seasoning/
543215
I guess you could use regular salt, but I do not use salt that has additives in it. Best to use a coarse Sea Salt or Kosher salt (which is technically sea salt). Do NOT use a damp finishing salt like Fleur De Sel.
1717698
Yes. Not a problem, especially since oil would be used to season it when not in use for an extended period. Oil for seasoning is different than your normal oil. You would get mineral oil for oral use from the pharmacy. Cheaper, and it's the same oil you would buy for seasoning the board from the 'kitchen' department. I did speak with the pharmacist before I bought it.
1561634
I did chicken breast with no issue. Chicken is low in fat so there never really seems to be a problem. I sometimes run into issues when I am grinding hit fat content pork because the fat gets tangled in the blade and I have to stop and clear it out. I would still recommend this product though.
1995252
Depends on the meat. I am actually using on my steak skewers tonight and I out them in the marinade this morning. I think 8 hours is ideal but I've also marinated 24 hours and it was great too. If you're in a hurry though you will find even 1-2 hours will work.
678233
I use them like I would tuna. You can mash them up with mayo or oil and vinegar. I like to add choppedpickles and any seasonings you like.
1120252
I believe you can use it without seasoning. However, I did season mine with mineral oil shortly after I bought it. I am going to do it again soon. Very simple to do. I actually keep my on my counter. Love it.
1373355
Yes. The directions tell you how to mix it. It is the best if you use balsamic and rice vinegar and EV olive oil.
982698
I've never tried to do that, and I can't imagine from the texture perspective that I would try. For an eggy flavor in salad I'd use kala namak salt or make up some tofu "egg" salad with vegg or kala namak.
96171
Place it between the grill grates and flavorizor bar. Also for some really good flavor try pecan chips or mix them 50-50 with hickory chips. It will make chicken into a whole new deal.
1583293
With Honest Kitchen Force, I only use it (Force) and Blue Buffalo Wilderness (dry) for the dog, with dehydrated chicken jerky I make myself. For the cat, I give him the meat raw. I intend to start introducing ground chicken wings (including bones) and thighs, but haven't yet.
1323810
Do you mean like a steak or deer strip style jerky? I think you could, you would just have to mix it with some liquid since it's a dry seasoning. It's got the cure with it, so you would just have to make sure the liquid didn't dilute the cure. My brother in law makes his own marinade for strip style jerky. I don't know if this helps or not! Look up recipes online for the type of jerky you want to make and see how much cure/salt needs to be added. This stuff is perfect for ground beef jerky which is all I make. I have used it several times. It incorporates into the beef very well and produces a perfect, not too salty flavor. Do you mean like a steak or deer strip style jerky? I think you could, you would just have to mix it with some liquid since it's a dry seasoning. It's got the cure with it, so you would just have to make sure the liquid didn't dilute the cure. My brother in law makes his own marinade for strip style jerky. I don't know if this helps or not! Look up recipes online for the type of jerky you want to make and see how much cure/salt needs to be added. This stuff is perfect for ground beef jerky which is all I make. I have used it several times. It incorporates into the beef very well and... » Read More Do you mean like a steak or deer strip style jerky? I think you could, you would just have to mix it with some liquid since it's a dry seasoning. It's got the cure with it, so you would just have to make sure the liquid didn't dilute the cure. My brother in law makes his own marinade for strip style jerky. I don't know if this helps or not! Look up recipes online for the type of jerky you want to make and see how much cure/salt needs to be added. This stuff is perfect for ground beef jerky which is all I make. I have used it several times. It incorporates into the beef very well and produces a perfect, not too salty flavor. « Show Less
1708586
I never tried that, but I have made steaks in it and they turn out delicious. Chicken should fry really well in the Foreman pan.
1373127
Start with a high temp then reduce. They'll grill fine. I use olive oil on the veggies with other seasonings. As a matter of fact, I used Italian dressing to season the veggies with.
1211462
I actually didn't use a lot of oil. Just whatever was in the marinade of the meat. I found that the meat released easily after the initial sear... Like on a BBQ grill.
493038
I think I may have used a bit of olive oil when I sauteed something. The unit didn't last long - very disappointing - would not purchase again. Sorry...