SWEET AND SOUR MARINADE FOR GRILLED CHICKEN
Make and share this Sweet and Sour Marinade for Grilled Chicken recipe from Food.com.
Provided by Wildflour
Categories Low Protein
Time 5m
Yield 1 3/4 cups
Number Of Ingredients 7
Steps:
- Put all ingredients into a jar, close tightly, shake well.
- Use this to marinate chicken for 2-4 hours.
- Cook chicken on the grill.
SWEET AND SOUR SAUCE
Provided by Food Network
Time 10m
Yield about 1 cup
Number Of Ingredients 8
Steps:
- Heat a wok or saucepan over high heat and add the oil. When the oil is hot, add the ginger and garlic. Stir-fry just until fragrant, and then add the juice, vinegar, brown sugar and soy sauce. Bring to a boil and cook until the sugar has dissolved. Stir in the cornstarch and water mixture and cook until thickened, about 1 minute. Stir into any nearly completed stir-fry dish and bring to a boil until the sauce thickens, about 1 minute.
SWEET AND SOUR STIR FRY SAUCE
Make and share this Sweet and Sour Stir Fry Sauce recipe from Food.com.
Provided by Stovepipe
Categories Sauces
Time 5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients until sugar and corn starch are completely dissolved.
- Stir before adding to stir fry at the last minute of cooking time.
THAI SWEET AND SOUR SAUCE
Make and share this Thai Sweet and Sour Sauce recipe from Food.com.
Provided by Alia55
Categories Sauces
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat vinegar and sugar in a sauce pan over high heat until sugar dissolves, about 3 minutes.
- Add soy sauce and salt.
- Stir. Continue to cook until sauce slightly thickens.
- Remove from heat and stir in garlic and chili sauce.
Nutrition Facts : Calories 272.5, Fat 0.1, Sodium 864.9, Carbohydrate 68.9, Fiber 0.3, Sugar 66.9, Protein 1.5
SWEET & SOUR SAUCE
Enjoy this simple version of a Chinese takeaway favourite as a dipping sauce or mix it through meat and veg for a tangy, flavourful dish
Provided by Adam Bush
Categories Condiment
Time 10m
Yield Serves 4-6 (makes 350ml)
Number Of Ingredients 6
Steps:
- Put everything except the cornflour into a small saucepan and cook over a medium heat, while whisking, until just simmering.
- Add the cornflour to a small bowl, add 1 tbsp water and mix together. Pour into the saucepan and whisk together until thickened and saucy.
Nutrition Facts : Calories 105 calories, Fat 0.1 grams fat, Carbohydrate 26 grams carbohydrates, Sugar 23 grams sugar, Fiber 0.1 grams fiber, Protein 0.5 grams protein, Sodium 0.9 milligram of sodium
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HOW TO BALANCE THE FIVE FLAVOUR ELEMENTS - LE CORDON BLEU
From cordonbleu.edu
Estimated Reading Time 3 mins
- Sweetness: From sugar, honey, fruits or otherwise, sweetness will counteract bitter and sour flavours. It can also be used to cut down the heat of a particularly spicy meal.
- Saltiness: Salt plays two very important roles in flavouring a dish. Firstly, it balances against bitterness. Secondly, it enhances most other flavours present in the dish - particularly sweetness.
- Bitterness: Though not the most popular flavour generally, bitterness is critical to balance. The taste of grapefruit, dark greens or beer can help to cut through the richness or sweetness of a meal.
- Sourness: Think of vinegar and citrus. Acidity works wonders in balancing a dish, adding liveliness and counteracting sweetness and heat.
- Umami: This flavour can be hard to pin down, but is the inherent savoury notes in soy sauce, mushrooms, oysters and many cheeses. Umami is best used to complement other flavours - perfect for a dish that seems balanced but is still lacking.
SWEET, SALTY, AND SOUR MARINADE RECIPE | BON APPéTIT
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- Stir palm sugar and 3 Tbsp. water in a small saucepan over low heat until sugar is dissolved. Remove from heat.
- Combine lime juice, fish sauce, and 3 tablespoons water in a medium bowl. Whisk in 1/3 cup palm sugar syrup (reserve remaining syrup for glaze). Stir in cilantro, ginger, chiles, and lemongrass. Put pork or seafood in a glass, stainless-steel, or ceramic dish. Toss with marinade. Cover; chill for at least 3 hours or overnight.
- Simmer marinade and reserved palm sugar syrup in a small saucepan until reduced to 3/4 cup. Brush glaze onto meat or fish during the last few minutes of grilling.
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