Add loads of flavor to meat, poultry, fish and veggies with these expert tips.
Salt can also be used to season and tenderize the meat.
Marinades should be thin in consistency so they canpenetrate the meatto reach the desired flavor.
Credit:Rachel Marek
The marinade penetrates about 1/4 inch into the surface of the meat.
It won’t reach the meat’s interior, but the surface will be flavorful.
Step 1: Place Food in a Bag
Put up to 3 lb.
steak, chicken, pork, vegetables, fish, or seafood in a resealable plastic bag.
Set the bag in a bowl or shallow dish in case the bag leaks.
Pour the marinade over the food, seal the bag, and place it in the refrigerator.
Don’t marinate in a metal container because the acidic mixture can react with the metal.
Step 3: Remove from Marinade and Cook
Use tongs to remove food from the marinade.
Some of the marinade will stick to the food.
Discard the remaining marinade.
How Long to Marinate?
Tender cuts of meat need up to 2 hours of soaking time.
Less tender cuts of meat require 4 to 24 hours but don’t overdo it.
Meats and poultry marinated for more than 24 hours can turn mushy.
Avoid marinating meat in citrus or pineapple juices for too long as they can cause a mushy texture.
Food should be cooked immediately after marinating.
Marinating doesn’t extend food’s shelf life, which includes the day of purchase and thawing time.
How to Marinate Safely
These tips will help you marinate your food safely:
