New in the Kitchen

Most importantly, never reuse a marinade!

Can I freeze marinated meat?:  Combine all marinade ingredients in a plastic  container or resealable plastic bag, add meat, then freeze.  Pull meat out of the freezer when the night before you want to cook, and let it defrost in the refrigerator.  The meat will soak in the marinade as it defrosts.

What kinds of ingredients can I use?:  For the most part you can really use any ingredients that you want in a marinade.  Mix and match your favorite flavors and you’ll come up with a delicious marinade.  Remember to include plenty of liquid and also something acidic (like citrus juice, vinegar, wine, beer, etc.)

What container should I use?:  It is best to use either a resealable plastic bag or a glass dish; acids in marinades will react with aluminum pans and alter the flavor.

How much do I need?:  A general rule is to have 1 cup of marinade per pound of meat when using a resealable plastic bag, and 2 cups of marinade per pound of meat when using a glass dish.  Whichever you choose, the marinate should be completely covering the meat, otherwise, should be turned often to evenly distribute marinade flavor.

How long should it marinate?:  The times for marinating differ depending on the type of food and the amount of flavor you want.  Seafood and other delicate pieces of meat should only really be marinated for a maximum of 2 hours.  They pick up flavor very quickly, in as little as 10-15 minutes.  Less tender/delicate cuts of meat, such as steaks and lamb, can be marinated anywhere from 5 hours to overnight.

Does marinated meat cook the same as un-marinated meat?: When cooking meat or veggies that have been marinated in a sugary mixture (like brown sugar or honey) keep a close eye on it.  The sugar will often cause the food to brown and/or burn quite quickly, especially when grilling.  Also, depending on the type of marinade you may not need to cook your meat as long.  For example, a marinade heavy in acids (such as vinegar, citrus juice, or alcohol) will generally lead to a shorter cooking time.

These are some questions that I had/thought you might have and answers that Brady gave. It’s GREAT info and I hope it helps you in your marinating journeys!!

-  Most importantly, never reuse a marinade!

- Can I freeze marinated meat?: Combine all marinade ingredients in a plastic  container or resealable plastic bag, add meat, then freeze.  Pull meat out of the freezer when the night before you want to cook, and let it defrost in the refrigerator.  The meat will soak in the marinade as it defrosts.

- What kinds of ingredients can I use?: For the most part you can really use any ingredients that you want in a marinade.  Mix and match your favorite flavors and you’ll come up with a delicious marinade.  Remember to include plenty of liquid and also something acidic (like citrus juice, vinegar, wine, beer, etc.)

- What container should I use?: It is best to use either a resealable plastic bag or a glass dish; acids in marinades will react with aluminum pans and alter the flavor.

- How much do I need?: A general rule is to have 1 cup of marinade per pound of meat when using a resealable plastic bag, and 2 cups of marinade per pound of meat when using a glass dish.  Whichever you choose, the marinate should be completely covering the meat, otherwise, should be turned often to evenly distribute marinade flavor.

- How long should it marinate?: The times for marinating differ depending on the type of food and the amount of flavor you want.  Seafood and other delicate pieces of meat should only really be marinated for about an hour (maximum 2 hours).  They pick up flavor very quickly, in as little as 10-15 minutes.  Less tender/delicate cuts of meat, such as steaks and lamb, can be marinated anywhere from 5 hours to overnight and even as long as 48 hours.

- Does marinated meat cook the same as un-marinated meat?: When cooking meat or veggies that have been marinated in a sugary mixture (like brown sugar or honey) keep a close eye on it.  The sugar will often cause the food to brown and/or burn quite quickly, especially when grilling.  Also, depending on the type of marinade you may not need to cook your meat as long.  For example, a marinade heavy in acids (such as vinegar, citrus juice, or alcohol) will generally lead to a shorter cooking time.