A couple months ago, I made baked chicken from Mary Urrutia Randelman's Memories of a Cuban Kitchen.
Even though I messed up the marinade the first time I made it, the chicken still tasted very good. I tried the recipe once more and followed the directions meticulously. The first time the chicken came out more fruity like the Cuban food I've eaten at a food cart or the Pambiche restaurant in NE Portland.
This time the chicken had a lighter tangy flavor and was very brothy. I just wanted to let other cooks know that the flavors can change depending on the orange juice that you buy. The first time I used Odwalla orange juice with pulp, which definitely infused the chicken like with tropical, succulent flavors.
This time I only had access to pulp free Simple Orange, which is also a great brand, but there was more liquid in the dish and less orange flavor.
In conclusion, the flavor you are going for is dependent on pulp or the brand you choose.
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