USING FRESH GINGER IN A MARINADE: MUSHY RESULTS
I made a marinade for chicken and I added fresh ginger to the ingredients I always use. I marinated the chicken overnight.
The baked chicken had a mealy texture whe cooked. Four pounds of wonderful organic free range chicken breasts ruined :+(
I remember having a similar result when I added some grated fresh ginger to burgers before grilling.
Does ginger have some sort of enzyme that attacks the protein? Would using a cooked marinade eliminate the problem and still keep the ginger flavor?
Any help will be appreciated. TIA
If you add ginger to a marinade, you should only marinate it a couple hours. It breaks down the meat.
I do teriyaki style marinade and sometimes do it overnight, heavy on ginger, have never had a problem with mushy texture. I usually use Foster Farms, occasionally Rocky. h-h-h-m....
Thank you for the ask the meat man reference. Very interesting. I have bookmarked the site.
The only difference between the marinade I usually make and this one was the fresh ginger. I might try cooking the marinade first before adding it to the chicken.
My usual marinade is olive oil, vinegar or lemon juice, S&P, garlic, spices, herbs, wine. I have never had a problem.
I was planning on making the Barefoot Contessa Indonesian Chicken which uses a whole cup of ginger.
Before ruining another $30 worth of good chicken, I would like to get it right.
Has anyone had better results with a cooked marinade?
Would you mind paraphrasing the Indonesian Chicken recipe? Anything with a cup of ginger has to be something I would love... TIA (and no rush, I am tied up in meetings and won't cook for a week-- but the thought of making something with a cup of ginger might get me through, and also mollify my family...)
I use fresh ginger regularly and don't end up with mushy foods. I would suspect the vinegar/lemon - acids definitely break down proteins.