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Marinating Tips

  • When a marinade contains acids such as vinegar or citrus juice use only glass, stainless steel, ceramic or heavy duty plastic containers. A heavy duty zipper plastic bag can also be used.
  • Remember to turn the food often so that it is evenly exposed to the marinade.
  • Tougher cuts of beef, such as blade roasts, flank steak or short ribs should be marinated for 24-48 hours. This process helps tenderize the meat.
  • Tender cuts of beef, such as sirloin steak or prime rib roast, should be marinated for 1 to 24 hours to enhance the flavor. The larger the cut of meat, the longer it needs to marinate.
  • Pork chops should be marinated from 1 hour to 24 hours.
  • Leg of lamb and ribs are usually tender and should be marinated for about 4 hours or more for added flavor.
  • Fish and seafood should be marinated for 1 to 4 hours.
  • Marinate chicken and turkey for 6 to 12 hours. When marinating chicken breast only, marinate about 30 minutes.
  • If marinade is to be used for basting or served as a sauce, you should reserve a portion of the marinade before adding the meat, poultry, fish or seafood.
  • If the marinade has been in contact with uncooked foods, be sure to boil for at least 3 minutes to destroy any harmful bacteria that may have been transferred from the raw food.
  • Do not save marinade if it has been in contact with raw meat, poultry or seafood.

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