The Right Dish
Most Marinades contain an acidic component. The acid helps tenderize the Protein. Opt for nonreactive containers such as glass or ceramic.
Coverage
Arrange the main ingredient in a single layer in the dish and turn it over to coat. Turn once or twice while marinating.
Time
Marinate fish or seafood up to a few hours. Marinate Meat up to overnight. Any longer than that and the acid will adversely affect the protein.
Removing and Reusing Marinades
Wipe off any herbs, garlic or any other ingredient that clings to the meat. These bits may burn and turn bitter if you don't. Do not use a marinade as a finishing sauce until you boil it first.
Season to Taste
Season the Meat or Fish with Salt and Pepper before cooking to accentuate the flavor.
Watch Carefully
Marinades that contain sugar can char quickly. To prevent burning, Lower the cooking temperature or reposition the meat frequently.
Following these tips will guarantee success the next time you Marinade.
