Most importantly, set a timer!
| | Marinating is my magic kitchen helper—the ingredients do all the work! While the oil, acid, salt and flavor boosters tenderize and flavor the meat, I get to work on other things, like my favorite pairing—a garden-fresh salad. Although marinating is simple, it is a bit of a science. Our handy guide helps break it down.
All you really need is a container, the four components listed above and some time. Go for containers with locking lids that allow you to flip and shake the contents.
Once the meats (or veggies) are soaking, set the timer because it is possible to over-marinate. Although not unsafe, over-marinated meats are mushy and unpleasant. Note that cut meats, seafood and veggies don't take as long to marinate as whole steaks or roasts. (Here is the full list of marinating times.)
Unused marinades can hang out in your fridge for a few days. I love prepping them in advance, then storing in an airtight jar until needed. | | |
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