Tuesday, May 4, 2010

Marinade Tips

The grilling season has begun (we grill all year, but even more in the spring/summer). I read these in Simple & Delicious.

  • Use acidic ingredients, such as lemon juice or vinegar, in marinades to help tenderize meats
  • Never reuse marinade that's touched raw meat, poultry or fish
  • Allow about 1/4 cup marinade per pound of food
  • Marinate in the refrigerator, not at room temperature
  • Marinade in a resealable plastic bag so meat lies flat

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