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Surely this mixture will start the cooking process somewhat?
I would imagine that the chicken would soak up enough of that vinegar in the first hour to not need anymore in the overnight marinade.
As for the food colouring, there's no way on earth I would add 2 tsp's of the stuff, nevermind the health implications, how red does it need to be?As a United fan, red is always good but even I have to draw the line somewhere ;DRay