Easy Chicken Recipes : Chicken Marinades
by mscici on Saturday, January 16th, 2010 | 18 Comments
expertvillage asked:
Tips for preparing chicken marinades; learn how to make a marinade for chicken out of balsamic vinegar, honey, basil and olive oil in this free recipe video. Expert: Sean Roe Bio: Chef Sean Roe attended a prominent culinary institute where he learned the art of cooking. Filmmaker: Nolen Quinn
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@threestaronesun yeah chicken should be stores cold but it does not matter if you have the chicken on the counter while mixing up a marinade… its not gonna go bad in the 20 – 30 seconds it take to make the marinade =)
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im not being disrespectful but your very unsanitary chicken should be in a cold place while your still prepping all your stuff ^_^
Kansieo.com
this looks great thanks for the recipe
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OH MY GOD, what the hell is wrong with all the internet arguing? Get a life losers.
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looks like that was filmed in his own house. if so, he needs to upgrade his freestanding range to something more suitable to his needs…….like an Electrolux
Kansieo.com
u GUESTED wrong *******.
i guess you need to stop sleeping in class and wake up
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I guest honey is not a good idea
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It is a no-brainer – he said two-parts oil for one part acid. The rest is depending on taste and preferabce. Are you really that stupid that you need precise amounts for basil or italian seasoning?
Btw great vid, have to try it some time myself.
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lol
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Hello people! This is really good! Stop the insulting on youtube. If you have something better, just upload it and let others be. Thank you.
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He said one part acid to 2 parts oil retard. Learn to listen.
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it’s a marinade, not nuclear physics, no precision needed stupid!
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fuck you, you fucking stupid piece of ****. that still doesn’t tell exactly how much is in it so go **** yourself.
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you see it dumb dumb!
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hey dude, your video is pretty much useless because you didn’t say how much of each ingredient you used! Thanks for nothing!!
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honey!! err i an not i fan of honey at ALL
Kansieo.com
Thanks… I’ll be trying this out soon. YUM!
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thanks!