Marinating: The Summer Soak Article - Allrecipes.com
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Marinating

The Summer Soak

Marinades typically include an oil and acid, but the sky's the limit for creativity; add your own punctuation marks with spices, herbs and “secret” ingredients.

Love Meat Tender,
Love Meat Sweet

The acid in citrus juices, wines and vinegars go to work on proteins, tenderizing the meat while also balancing out spicy and sweet flavors in the marinade. But be careful: Marinating too long can actually toughen seafood and chicken.

Soak It Up

With marinating, less is sometimes more. While beef can handle 24 hours or more submerged in a marinade, seafood generally requires no longer than an hour and skinless chicken a couple hours. Too long, and acids can turn seafood and poultry mushy.

Safety First

To reduce the growth of harmful bacteria, meat should always marinate in the refrigerator. And remember, if raw meat has soaked in the marinade, boil it for 5 minutes before using it to baste or enjoying it as a sauce.
 

Comments
Aug. 16, 2009 9:58 am
Very helpful info for a newlywed! Thanks!
 
Cher'ie 
Oct. 12, 2009 1:37 pm
I AM SEARCHING FOR AN EASY SWEET FOR BARBEQUING MARINADE FOR RIBS. THANKS, CHER'IE
 
splengun 
Dec. 29, 2009 10:34 am
i am searching for a good soaking marinade for pork.
 
HDUGENT 
May 15, 2010 2:16 pm
I always wondered about using my marinade as a sauce... now I know!
 
Jun. 30, 2010 6:10 am
You learn something new everyday. Thanks!
 
May 4, 2011 8:43 pm
When I make babyback ribs, I use Dr.Pepper. 1/4c of salt and a turkey pan. Strip te heavy membrane off the bone side of ribs. Put in pan. Cover with Dr.Pepper and add salt. Cover and refridgerate overnite. pour out old dr.pepper and grill.
 
cydgg 
Jun. 18, 2011 10:07 am
I found this quite informative. To be honest with you I didn't know you could boil a marinade to use again, I've just made extra and put to the side. I'd much rather boil and use than use and throw away. And they say, "you can't teach an old dog new tricks". Thanks!
 
KCLuke 
Aug. 20, 2011 4:11 pm
Marinades are all about personal preferences. Any carbonated beverage will work as a base(avoid salt in a carbonated marinade as it will destroy the carbonation before the marinade tenderizes the meat). I particularly love a ginger ale based marinade(Blenheim Ginger Ale is an authentic ginger ale, I don't use anything else). As stated above, a carbonated beverage is acidic and can be balanced with a multitude of ingredients(liquid smoke, instant coffee, garlic juice or powder, etc.). Just about any citrus fruit makes a wonderful base to a marinade. My favorites include lime and garlic or orange and liquid smoke. Dr. Pepper, as suggested, is one I have yet to try, but I will! Happy grilling!
 
SallyR 
May 21, 2013 12:17 pm
I buy flank steak at Costco. There are three in a meat tray so I make a lot of marinade and freeze the ones I'm not cooking immediately in their marinade in separate freezer ziploc bags. They are so easy to pull out at a later date.
 
 
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