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Old 06-05-2008, 10:53 AM   #11
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Originally Posted by ChefJune View Post
we rarely get time to marinate as long as the recipe states. so I would have gone ahead and marinated that chicken for, say 45 minutes to an hour (rather than the 2 specified) and then gone on with the recipe. I find the results are nearly as good that way. (just for the "next time.")
For instances like that, I use the remaining marinade as a basting sauce. Espescially for grilled items. Since the marinade contained raw meat, I generally only use the baste for the first 1/3 of the cooking time. If I'm grilling something that will cook fairly quick, I just pour the marinade over the meat and let it flame up to sear the meat. Adds great flavor without ruining the texture of the meat.
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Old 06-05-2008, 10:58 AM   #12
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Thanks for all the additional information!
Very good reading.
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Old 06-05-2008, 11:19 AM   #13
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I made a marinade for shrimp awhile ago with pineapple, soy sauce, garlic, ginger, etc. Should have marinated about 45 mins. - 1hr. But I went off to work and 9 hours later started preparing dinner and they had turned to mush. The acid just desolve them!
Instead of grilling, I had to stir fry and throw in rice.
They tasted good, but.
Meat I've never had a problem overduing.
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Old 01-07-2009, 03:59 PM   #14
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Originally Posted by Jeekinz View Post
For instances like that, I use the remaining marinade as a basting sauce. Espescially for grilled items. Since the marinade contained raw meat, I generally only use the baste for the first 1/3 of the cooking time. If I'm grilling something that will cook fairly quick, I just pour the marinade over the meat and let it flame up to sear the meat. Adds great flavor without ruining the texture of the meat.
100% agreed with that ^^
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Old 01-07-2009, 04:28 PM   #15
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Can marinades make meat tough and dry? That seems to be my problem when I marinate beef.
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Old 01-07-2009, 04:45 PM   #16
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Originally Posted by quicksilver View Post
I made a marinade for shrimp awhile ago with pineapple, soy sauce, garlic, ginger, etc. Should have marinated about 45 mins. - 1hr. But I went off to work and 9 hours later started preparing dinner and they had turned to mush. The acid just desolve them!
Instead of grilling, I had to stir fry and throw in rice.
They tasted good, but.
Meat I've never had a problem overduing.

I think it was the pineapple. Pineapples contain a naturally occurring enzyme, papain, that is used as a meat tenderizer. It's the active ingredient in some commercial tenderizers such as Adolph's. The papain will turn the shrimp to mush if it's marinated too long.
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Old 01-07-2009, 04:50 PM   #17
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Can marinades make meat tough and dry? That seems to be my problem when I marinate beef.
Yes. Acidic marinades can toughen meat.

Here's a great article by Shirley Corriher on marinating

Marinades Add Flavor but Don't Always Tenderize - Fine Cooking Article
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Old 01-07-2009, 06:39 PM   #18
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Thanks jennyema!! :o)
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Old 01-07-2009, 06:57 PM   #19
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My standard basic rules for marinating are (excluding something like sauerbraten): no longer than one day/overnight for meat/poultry, no longer than an hour for shellfish, & no longer than 30 minutes for finfish.
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