You can choose to do either, it doesn't matter. Marinating will give the chicken a bit more flavor on its own, but if you choose to not marinate, the sauce...
1 Answers 1 viewsYou need what is called a flash freezer. It will almost instantly freeze them. As for the perfect fry, you should blanch the fresh-cut fries first, then flash freeze them....
1 Answers 1 viewsYes, you can, as long as the glycerin soap is melt & pour. The soap can be kept for years if necessary, as long as you keep it in a...
1 Answers 1 viewsAt the bottom of the advanced column settings, there is a dropdown box labeled "Apply to:". Set the column number and click this to select the section you want to...
1 Answers 1 viewsOnly about 1-2 hours for pastels, but for vibrant colors it may take up to 24 hours.
1 Answers 1 viewsMake sure you season the beef directly with dry seasonings, instead of adding them to your wet marinade. This will prevent over seasoning and finishing with an over salted steak.
1 Answers 1 viewsOvernight is best, but three hours would do. Wrap well and keep in the fridge until ready to cook.
1 Answers 1 viewsDo not exceed three days, or, if the steak is labeled with an expiration date, do not exceed that.
1 Answers 1 viewsDon't throw it out. Wash it well and dry, then cut in half. Cut off the dark parts. The rest will be fine to eat.
1 Answers 1 viewsI have used it for Chicken before and it was very good, so I think it would be good on steak too. Most Italian dressings contain oil and some kind...
1 Answers 1 views