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Old 05-24-2011, 07:39 AM   #1
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Marinating for more than 24 hours

Hey, guys.

I recently saw a recipe for beef bourguignon that called for the meat to marinate for 48 hours... but it seems to be this would alter the texture of the meat too much to be edible.

Under what circumstances, if ever, would you marinate anything (and what?) for more than 24 hours?

Thanks!

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Old 05-24-2011, 07:47 AM   #2
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I probably wouldn't go that far, I think overnight is enough. Since the marinade is probably red wine, it wouldn't be much of a problem, I don't think. But if a marinade includes yogurt, do not chance it. I had yogurt eat a bunch of lamb once. Literally. Turned it to mush. And sugar can do the same thing. I really think over night is plenty.
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Old 05-24-2011, 07:48 AM   #3
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sauerbraten comes to mind . . .
corned beef..

"overnight" is a fairly common direction. bu I think it also depends on the type of marinade and it's "strength"
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Old 05-24-2011, 08:07 AM   #4
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I agree with dc. I make a Pinoy Pork BBQ recipe that calls for at least 24 hours and up to 48. And the marinade's flavor really sinks in at 48. The texture of the pork seems to be unaffected, both in its raw state and cooked. And I have marinated fish a tad to long and pretty much cooked it right there in the marinade. It was tough to say the least and did not get eaten. It really depends on your marinades and meats.
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Old 05-24-2011, 08:39 AM   #5
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Quote:
Originally Posted by thenamesdave View Post
Hey, guys.

I recently saw a recipe for beef bourguignon that called for the meat to marinate for 48 hours... but it seems to be this would alter the texture of the meat too much to be edible.

Under what circumstances, if ever, would you marinate anything (and what?) for more than 24 hours?

Thanks!

When the recipe calls for it.

I regularly make a Korean Chevon dish, bulgogi, that calls for marinating up to 36 hours. I have used chevon and beef tenderloin for this, and it is delicious.
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Old 05-24-2011, 10:06 PM   #6
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Low acidic marinades can be used for 48 hours but anything with a high acid level will cook any protein. Lemon juice, strong wines and vinegars are best when used for short marinades.
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Old 05-24-2011, 10:28 PM   #7
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I sometimes marinate my Beef Bourguignonne (sp?) in red wine for 24 hours.

It all depends on the protein.
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Old 05-25-2011, 02:24 AM   #8
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Quote:
Originally Posted by thenamesdave View Post
Hey, guys.

I recently saw a recipe

Under what circumstances, if ever, would you marinate anything (and what?) for more than 24 hours?

Thanks!
Greek kabob on a roll sandwiches. You marinate the beef or lamb for that sandwich (before cooking) until the meat turns white, about 24-48 hours.
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Old 05-25-2011, 02:36 AM   #9
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Large cuts of meat often require a long soak. I tend to use a brine instead of a marinade for anything needing more than 24 hours.
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Old 05-25-2011, 03:32 AM   #10
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don't forget about enzymes in marinades, both dairy and fruit. depending on the protein, if you let it go to long you'll get mush. i've marinated pork and lean beef until they had the consistency of soft liver, and not in a good way.

it still was eaten, though ( pac, i'm surprised your ridgebacks didn't get the mistakes) but then i was on a munchy bender and hot sauce cures all....
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