Steeped in Flavor

Steeped in Flavor

Know-how with marinades, brines and rubs can take your entrees to the next level.

On a recent Friday, five tons of raw chicken arrived at the central kitchen at Universal Studios Hollywood in California. Whole birds for the rotisserie, half birds, skinless breasts, nine-piece fryers — all either went into a marinade or got rubbed down with salt

Register to view the full article

Please register to access this content.

Already a member? .

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish