on marinating your food? Here are some things you should know about marinades…
flavor and tenderize foods. Most marinades contain an acid ingredient (lemon
juice, tomato juice, vinegar or wine) which tenderizes tough cuts of meat.
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
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.
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.
should be covered and refrigerated while they are marinating. Letting them stand
at room temperature encourages bacterial growth.
cuts of meat, such as a beef roast, benefit from longer marinating-up to 2 days.
large cuts with the tines of a fork helps the marinade penetrate the flesh.
steaks will be more tender and flavorful if you cut diagonal slashes about
1/8-inch deep in the flesh before marinating.
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.
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.
dressing is an easy, instant marinade for vegetables like bell peppers,
mushrooms or tomatoes.