Maine has a good swing for a pitcher but on anything that moves, he has no chance. And if it's a fastball, it has to be up in the zone. Basically, the pitcher has to hit his bat. - Mike Pelfrey
What you mean he wishes? Lol. I-Rocs stopped being cool before you were born.
Maine has a good swing for a pitcher but on anything that moves, he has no chance. And if it's a fastball, it has to be up in the zone. Basically, the pitcher has to hit his bat. - Mike Pelfrey
The thing about marinating meat is that you are not supposed to do it for a long time. 30 min is probably the longest you want to do marinate as you don't want to dry out the meat.
"Think of how stupid the average person is, and realize half of them are stupider than that." ~George Carlin
Yoda wrote:The thing about marinating meat is that you are not supposed to do it for a long time. 30 min is probably the longest you want to do marinate as you don't want to dry out the meat.
I've gotten complaints when I only left it in for 30 minutes.
Yoda wrote:The thing about marinating meat is that you are not supposed to do it for a long time. 30 min is probably the longest you want to do marinate as you don't want to dry out the meat.
wat...fish maybe. chicken especially is better to marinate long periods of time, like overnight even
Yoda wrote:The thing about marinating meat is that you are not supposed to do it for a long time. 30 min is probably the longest you want to do marinate as you don't want to dry out the meat.
I'm not sure where you're coming up with this. I've been marinating beef and chicken overnight for years, and it adds moisture and flavor, it doesn't remove it. I suppose if you caked your meat in salt it would dry it out, but that would take a while or you'd have to use a boatload of salt. For the most part you're not going to use enough salt or leave it on long enough (24 hours, tops) to pull juices out too much. Plus, since marinades have a liquid component, they typically add moisture, not remove it.
Yoda wrote:The thing about marinating meat is that you are not supposed to do it for a long time. 30 min is probably the longest you want to do marinate as you don't want to dry out the meat.
I'm not sure where you're coming up with this. I've been marinating beef and chicken overnight for years, and it adds moisture and flavor, it doesn't remove it. I suppose if you caked your meat in salt it would dry it out, but that would take a while or you'd have to use a boatload of salt. For the most part you're not going to use enough salt or leave it on long enough (24 hours, tops) to pull juices out too much. Plus, since marinades have a liquid component, they typically add moisture, not remove it.
right...the only thing you have to worry about is a marinade with a high acid content cooking your meat while it sits in the fridge, which is why i mentioned fish
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by Amazinz » Mon May 11, 2009 12:20 pm 
