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
Updated 4 months ago | 2
Updated 2 years ago | 36
Updated 11 days ago | 4
Updated 1 year ago | 13
Updated 1 month ago | 7