*Linked list: Kitchen Mistakes

This weekend I ran across a cool link on kitchen mistakes and the underlying culprits over at Cooking Light. Check it out here.

In related news, this weekend we had a family dinner with Daniel's family and we served...mushy kebabs. We've made these particular kebabs hundreds of times, so it was driving me crazy what caused the culinary mishap. A little research and I found out that fresh pineapple juice (which we included in the marinade for the first time ever) contains an enzyme, bromelain, which is a meat tenderizer. You've got three options if you are thinking of using pineapple juice in marinades: 1) Use fresh pineapple juice and don't let it marinade for more than 30 minutes - a little tenderizer, but not too much; 2) Use cooked or canned pineapple juice, which lacks the enzyme because the heat used in both of these forms of pineapple change the enzyme; 3) steer clear of pineapple juice in meat marinades.