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Re: Marinating times

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Posted by Peter (65.117.74.70) on June 01, 2002 at 08:20:08:

In Reply to: Marinating times posted by Mark M. on May 30, 2002 at 15:30:28:

: Peter- We used your marinade on a London Broil last weekend and my wife and I had some disagreements over the marinating time.

: We left it from early AM to late afternoon when we put it on the grill but we were wondering, what is the effect of LESS marinating time ... and what is the effect of MORE marinating time.

: I think it makes a difference but we'd like to get more into the "science" of the the art.

: Thanks!

: ~~~ Mark M.

This is a very common question and requires a little "trial and error" based mainly on personal preferences. There are 5 factors to consider; The density of the meat (venison, pork, beef, chicken, fish, shellfish)
as well as the cut and age i.e. how tender is it. How thick the meat is. Temperature. Time and lastly, how strong is the marinade.
Peter's Gourmet is very strong and can be diluted. This is helpful if you are gone for the day and want to grill when you get home and have some
meat that you normally wouldn't marinate all day.

Remember, the more you marinate the saltier your meat will get. That is generally the determing factor. That is why you might want to try the
Less Salt/Sugar variety with the green label. This is the variety I recommend for seafood which generally absorbs salt much faster.

General guidelines are to start with 2 - 3 hours for denser cuts of beef. pork. For larger cuts, roasts etc. I would use a plastic bag and marinate over night.
Erik is right, allowing the meat to come up to room temp for an hour or so before cooking is a good way to "finish" the process.

When doing chicken (one of our favorites - so simple, so good!) make sure that you use "fresh" breasts. Often times the prepared frozen breasts
where processed with "brine" (salt) as a preservative and are quite salty to start with. So, if you marinate these they will taste way too salty.

I hope this helps.

Ask more questions.......

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Re: Marinating times Epitome 06:32:41 01/14/04 (0)

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: : Peter- We used your marinade on a London Broil last weekend and my wife and I had some disagreements over the marinating time. : : We left it from early AM to late afternoon when we put it on the grill but we were wondering, what is the effect of LESS marinating time ... and what is the effect of MORE marinating time. : : I think it makes a difference but we'd like to get more into the "science" of the the art. : : Thanks! : : ~~~ Mark M. : : This is a very common question and requires a little "trial and error" based mainly on personal preferences. There are 5 factors to consider; The density of the meat (venison, pork, beef, chicken, fish, shellfish) : as well as the cut and age i.e. how tender is it. How thick the meat is. Temperature. Time and lastly, how strong is the marinade. : Peter's Gourmet is very strong and can be diluted. This is helpful if you are gone for the day and want to grill when you get home and have some : meat that you normally wouldn't marinate all day. : Remember, the more you marinate the saltier your meat will get. That is generally the determing factor. That is why you might want to try the : Less Salt/Sugar variety with the green label. This is the variety I recommend for seafood which generally absorbs salt much faster. : General guidelines are to start with 2 - 3 hours for denser cuts of beef. pork. For larger cuts, roasts etc. I would use a plastic bag and marinate over night. : Erik is right, allowing the meat to come up to room temp for an hour or so before cooking is a good way to "finish" the process. : When doing chicken (one of our favorites - so simple, so good!) make sure that you use "fresh" breasts. Often times the prepared frozen breasts : where processed with "brine" (salt) as a preservative and are quite salty to start with. So, if you marinate these they will taste way too salty. : I hope this helps. : Ask more questions.......

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