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USING FRESH GINGER IN A MARINADE: MUSHY RESULTS

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USING FRESH GINGER IN A MARINADE: MUSHY RESULTS

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Fleur | | Jun 29, 2006 12:10 AM

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

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