What is the best way to marinate?!
Answers:
Ray J is right about using a sealable plastic bag !.!.!.!.!.!.!.!.!. here are a few more things you should know !.!.!.!.!.!. = )
1!. Before you marinate the meat, trim it so that it's ready to be cooked!.
2!. Remove the skin now if you don't intend to eat it!. Although leaving the skin on will protect the meat during cooking, it also will prevent the marinade from reaching the meat!.
3!. Prepare your marinade according to its recipe!. While you do so, check whether the recipe contains acid (such as lemon juice, wine or vinegar), salt or alcohol!. All these ingredients will shorten the time food will marinate!.
4!. Use smaller pieces of meat if the marinade contains any of these!. For example, pound chicken breasts flat before marinating!. Smaller pieces allow more marinade to soak in in a shorter amount of time!.
5!. Place meat and marinade in a nonreactive container; cover!. Never use aluminum or cast iron to marinate in!. Glass or ceramic works well, but the best container is a sealable plastic bag!. These can be turned to allow the marinate to cover all surfaces and can be discarded after use!. If you do use a sealable plastic bag, place that bag inside a large dish or container!. Plastic bags do leak sometimes and meat marinade and raw meat juices leaking all over your refridgerator and other foods is quite a mess to clean up!.
6!. Place the container in the refrigerator, on the bottom so that any drips don't contaminate other foods!. Never marinate meat unrefrigerated!.
7!. Discard the marinade when ready to cook!. Never, under any circumstances, should you reuse a meat marinade!.Www@FoodAQ@Com
1!. Before you marinate the meat, trim it so that it's ready to be cooked!.
2!. Remove the skin now if you don't intend to eat it!. Although leaving the skin on will protect the meat during cooking, it also will prevent the marinade from reaching the meat!.
3!. Prepare your marinade according to its recipe!. While you do so, check whether the recipe contains acid (such as lemon juice, wine or vinegar), salt or alcohol!. All these ingredients will shorten the time food will marinate!.
4!. Use smaller pieces of meat if the marinade contains any of these!. For example, pound chicken breasts flat before marinating!. Smaller pieces allow more marinade to soak in in a shorter amount of time!.
5!. Place meat and marinade in a nonreactive container; cover!. Never use aluminum or cast iron to marinate in!. Glass or ceramic works well, but the best container is a sealable plastic bag!. These can be turned to allow the marinate to cover all surfaces and can be discarded after use!. If you do use a sealable plastic bag, place that bag inside a large dish or container!. Plastic bags do leak sometimes and meat marinade and raw meat juices leaking all over your refridgerator and other foods is quite a mess to clean up!.
6!. Place the container in the refrigerator, on the bottom so that any drips don't contaminate other foods!. Never marinate meat unrefrigerated!.
7!. Discard the marinade when ready to cook!. Never, under any circumstances, should you reuse a meat marinade!.Www@FoodAQ@Com
zip-lok bag!. Put you meat and marinade in a zip-lok bag and squeeze all the air out!. Throw it in the fridge and kneed it and/or flip it over once in a while!.Www@FoodAQ@Com