 |
||
|
Your store:Meals For You Change Store |
You are not signed in. Sign In | |
 | |
 |
Newsletters |
|
Tips, Hints and Articles |
|
Kitchen Glossary |
|
Dietary Exchange Tables |
|
Health Guide |
|
Guide to Meat Cuts |
|
USDA Food Search |
 | |
|
|
||||||||||
 |
||||||||||
|
||||||||||
 |
||||||||||
 |
||||||||||
|
||||||||||
|
||||||||||
        |
|
|
Safe Marinating Some recipes state to marinate meat and poultry for several hours or days, either to tenderize or add flavor. Acid in the marinade breaks down connective tissue in meats. This is especially beneficial in lean meats, such as "Select" grade, which don't have a lot of fat marbling to enhance tenderness. Always marinate food in the refrigerator, not on the counter. If some of the marinade is to be used for basting during cooking or as a sauce on the cooked food, reserve a portion of the marinade. Don't put raw meat and poultry in it. Don't reuse the marinade from raw meat or poultry on cooked food unless it's boiled first to destroy any bacteria. Source: USDA |
| Try our keyword search! We search both title and content to find useful information for you. |
| More Tips: |
|
|
