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Marinade Tips

by: Lutongbahay.com
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Planning on marinating your food?  Here are some things you should know about marinades…

·     Marinades flavor and tenderize foods. Most marinades contain an acid ingredient (lemon juice, tomato juice, vinegar or wine) which tenderizes tough cuts of meat.

·     The acid in most marinades will react with metal containers and cause off-flavors in the food, as well as damage the container. Always marinate food in a glass or non-reactive container.

·     The marinade should completely cover the food. If it doesn't, turn the food every couple of hours so it's evenly exposed to the marinade.

·     To save on cleanup, marinate food in a large plastic bag with a zip-closure seal. These bags are ideal for larger cuts of meat, whole fish, etc. Turn the bag occasionally to distribute the marinade.

·     Foods should be covered and refrigerated while they are marinating. Letting them stand at room temperature encourages bacterial growth.

·     Larger cuts of meat, such as a beef roast, benefit from longer marinating-up to 2 days.

·     Pricking large cuts with the tines of a fork helps the marinade penetrate the flesh.

·     Skirt steaks will be more tender and flavorful if you cut diagonal slashes about 1/8-inch deep in the flesh before marinating.

·     A marinade often makes a delicious sauce for the finished fish, meat, or poultry that's been marinating in it. Just be sure to boil the marinade for 5 minutes before serving to destroy any harmful bacteria that may have been transferred from the raw food.

·     Don't baste food with a marinade that hasn't been boiled. An option is to reserve some of the marinade before food is marinated in it and use it for basting.

·     Salad dressing is an easy, instant marinade for vegetables like bell peppers, mushrooms or tomatoes.


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May 27, 2017

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