Marinating Tips TO MARINATE: Pour marinade over meat. Cover and refrigerate for at least 30 minutes. Marinate longer for richer flavor. Remove meat from marinade; discard marinade (do not reuse). Cook meal until done, brushing with additional marinade during cooking for extra flavor.
CONTAINER TIPS: *Always marinate in the refrigerator, using a food-safe plastic bag or shallow non-reactive container, such as those made of glass, ceramic or stainless steel. Never use aluminum containers when marinating. *If using a bowl or pan, remember to turn the meat occasionally to allow even exposure to the marinade. *Food-safe plastic bags, such as the zip-top or twist tie bags, are the ideal marinating container. Once the meat and marinade are placed in the bag, the air can be squeezed out, allowing the marinade to surround the meat. This prevents the need to turn the meat. MORE MARINATING TIPS: *Do not pierce the meat before marinating. It doesn't help the marinade to penetrate the meat faster as you might expect. Instead, it causes juices and moisture to be lost during cooking. *A general rule of thumb for the amount of marinade to use is to allow 1/4 to 1/2 cup of marinade for each 1 to 2 pounds of meat. *Tender beef cuts can be marinated for 15 minutes to 2 hours for flavor. Less tender beef cuts should be marinated for at least 6 hours or overnight. *Since a marinade can only penetrate 1/4 inch below the cut surface of the meat, marinades work best on steaks that are about 1 to 1 1/2 inches thick. Good friends are hard to find, harder to leave, and impossible to forget. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
