Marinate meat

THE BALTIMORE EVENING SUN

Barbecue season calls for marinades. And with the right ones, you can play culinary geography.

Two tablespoons of marinade are generally enough to coat, but not soak, a pound of food. The liquid ingredients form the basis; add one or more seasonings to suit your own taste.

Marinating times differ: most fish needs 30 minutes to one hour at most; chicken calls for one to two hours; meats, one to 24 hours.

Refrigerate any food marinated for more than an hour, turning it at least once in the marinade.

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