Can I freeze marinated chicken thighs?
Specifically this recipe: http://cooking.nytimes...
I want ideally to put the chicken in the marinade on Thursday night, throw it in the freezer, pack it for camping, and thaw and cook over a fire Saturday night. Does freezing stop the marinating process? I know that chicken can get mushy if it's over-marinated. Thanks!!
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8 Comments
The mushiness you're describing is attributed to meat tenderizers (like pineapple or papaya enzymes) being in contact with the proteins for too long a time. They will either not interact with the proteins when frozen: at all or at nearly the same rate. I've certainly never had a problem with freezing meat with marinades using citrus juice or vinegar. Citrus and acetic acid are quite weak and rarely cause a problem (unless you leave the meat for ages or use a ton of acid, neither of which sound like good eats).
Really, freezing meat with a marinade is helpful since the ice crystals will force the tissue apart and make more passages for your marinade. Yum yum yum!
Sourness might be THE most common taste that is missing when something tastes "underseasoned". American-style cooking tends to lack acid compared to cuisines around the world. It's a really important contrast. The tanginess wakes up your taste buds and gets you salivating (which will apply some tenderizers of your own that hang out in....ahem....the mouth region.) ;D
I don't know about cutting down on acid in all marinades since proportions vary widely, but totally understand that it's personal preference!