More About Marinades

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More About Marinades

 

Generally, 1/2 cup of liquid marinade for every 1 pound

of meat will do the trick.

 

* If you intend to marinate for more than an hour...ALWAYS

MARINATE IN THE REFRIGERATOR!! Do not leave meat and mari-

nade outside of the refrigerator - this is bacteria heaven.

chicken is even more time sensitive.

 

* The best way to marinate is in a resealable plastic bag.

Place the meat or vegetables in the bag with the marinade.

Press out all the excess air before you seal the bag. It

can be turned over again and again with no spill, no mess!

 

* Do not use an aluminum dish or aluminum foil, as there

might be a chemical reaction which will result in icky

toxic stuff invading your marvelous marinade flavors.

 

* Do not EVER use leftover marinade for basting or as a sauce,

UNLESS you first boil it for 5 minutes to kill any bacteria

that may have started to grow. When properly boiled and

bacteria free, marinades make a lovely, tasty sauces.

 

* DO NOT REUSE THE MARINADE!!! Marinades are one -time use

only. ALWAYS toss out after you are done!

 

* Always wash the platter you used to get raw meats of any

kind out to the grill. DO NOT place the cooked meat on the

unwashed platter...bacteria, remember?!?

 

* Marinades usually don't penetrate more than 1/2-inch

into food. Thinner cuts (1 inch to 2 inches) of meat,

poultry or fish will, therefore, be more flavorful through-

out than thicker cuts. Cubes of meat or poultry for kabobs

will have full flavor throughout.

 

* A longer time in the marinade will simply mean a stronger

flavor on the outer portions of the food, not deeper flavor

penetration into the center.

 

* Less tender cuts of meat, such as flank steak, can be

scored with a knife before marinating. This cuts the tough

tissue which helps in tenderizing.

 

* Contrary to popular belief, piercing meat or poultry

before marinating doesn't help the marinade penetrate faster

or deeper. Rather, it means you lose more juices and moisture

during cooking.

 

* Roasts are not very good for marinating. They loose moisture

and are less succulent...that being said, you can expect them

to be more tender and have the flavor of the marinade. They

will likely take less time to cook also.

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* Follow this handy guide for the best flavor from the least

to the maximum time for marinating:

 

Skinless, boneless chicken breast halves

up to 3 hrs.

 

Chicken parts

3 to 24 hrs.

 

Beef and pork (steaks, roasts, chops and cubes)

3 to 24 hrs.

 

Stronger fish (tuna, shrimp, salmon)

30 minutes

 

Delicate fish (flounder, cod, halibut)

15 minutes

 

Vegetables (sliced)

15 minutes to 1 hr.