Marinade timing — set an actual timer
Write this down: bulgogi wants a few hours, not overnight. I left mine too long once thinking more is better and the meat went mushy and too salty. I served it anyway because the rice was already done. Don't be like me. Set a timer this week and tell me what time you pulled it.
ok question for the actual cooks in here, not the timer discourse. i marinaded some bulgogi thursday night thinking i'd cook it friday, karen's schedule got moved and it sat in the fridge till saturday afternoon. still cooked it, tasted fine to me but she swears the texture was off, kind of mushy. is there an actual point where the pear/soy combo starts breaking the meat down too far or is that a myth people repeat because it sounds sciencey? asking because i don't want to eyeball this every time
Ok setting a timer for real this time lol.
3 hrs is my sweet spot too now, hit it by accident the first time lol.
3 hours by accident is still 3 hours, I'll take it. That's basically the window I land in every time now, so you're not wrong to trust it. Write it on a card so it's not an accident twice. And yes, riec covers a multitude of sins, mine included.
So this cold has been kicking my butt all week, I did the lazy version lol... marinated for 3 hrs while I napped and had Naomi keep an eye on the timer for me. worked great honestly. writing "3 hrs" on an index card right now so i dont forget, Caroline's right for sure
So having Naomi be the timer supervisor is genius stealing that idea lol 😂 i dont know why i never thought of of setting an actual timer before, i just kept eyeballing it every time and then wondering why the marinade never did anything Thanks!
Steal away. A kid yelling "TIME'S UP" is more reliable than most kitchen timers I own! Alisha, hope the cold's easing up. 3 hours, index card, done.
So this is kind of random but... wish I still had the class to bring the index card to lol. but 3 hours is locked in forever, that ones just stuck with me for good Thanks!