Marinating
We have come a long way in our methods of marinating. Marinades now consist of more than just vinegar. They now include ingredients like wine (or other alchohol), olive oil, yogurt, fruit juices, buttermilk and kiefer.
Marinating meats, not only makes them moist and tender, it reduces the carcinogenic substances formed on foods when gilled or frying on high temperatures.
Marinating times: (cutting into smaller pieces, cuts down on marinating time)
Beef, Chicken, Lamb, Pork and Game: 6 hours:
Fish: For thin fillets, 30 minutes, 1 hour for thicker cuts
Shellfish: 20 mins
How to.
-Place the marinade in a plastic bag and add the meat. Refrgerate. (Always cover and refrigerate when marinating.
-Adding spices and herbs to heighten marinade flavor
-Tougher cuts may require marinating up to 24 hours
-Before cooking, remove as much of the marinade as possible, and pat the meat dry.