If you don't marinate food long enough, it won't absorb enough flavor; marinate too long and it'll turn mushy. Always marinate in the refrigerator to prevent bacteria.
fish fillets, shrimp, scallops - 15 to 30 mins
boneless chicken breasts - 1 to 2 hours
steaks, pork chops, lamb chops - 3 to 8 hours
small cuts of meat (pork loin, pork or beef tenerloin) - 6 to 12 hours
large cuts of meat (roasts, leg of lamb) - 12 to 24 hours
No comments:
Post a Comment