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Old 05-26-2008, 07:22 AM   #1
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Marinating Beef At Room Temperature?

Milo Miloradivich recommends marinating beef 'overnight' at room temperature. Don't know what he considers overnight room temp. What’s the highest room temperature that should be ok for a saline/acid/sugar marinade?

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Old 05-26-2008, 07:25 AM   #2
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min room temp is generally considered to be 21c (Office and Factory regulations), in Science it`s taken as 25c or 298 Kelvin.
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Old 05-26-2008, 07:50 AM   #3
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min room temp is generally considered to be 21c (Office and Factory regulations), in Science it`s taken as 25c or 298 Kelvin.
Sounds like 73F + or - 4 grad. I suspect Milo was from a cooler era (14-16c?). Smaller carbon footprint
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Old 05-26-2008, 08:58 AM   #4
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had a cook in Cairo heat the beef tenderloin (filet mignon) in a soy sauce marinade (from the Joy of Cooking) and then immediately placed in the fridge overnight......the resulting barbeque was FANTASTIC!!! Didn't heat long...........
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Old 05-26-2008, 12:46 PM   #5
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Quote:
Originally Posted by justplainbill View Post
Milo Miloradivich recommends marinating beef 'overnight' at room temperature. Don't know what he considers overnight room temp. What’s the highest room temperature that should be ok for a saline/acid/sugar marinade?
Who?

Even I wouldn't marinate anything overnight at room temperature, and I've been known to play fast and loose with the current food safety rules and regulations. 3 or 4 hours, maybe, but never overnight.
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Old 05-26-2008, 12:54 PM   #6
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that's why I think that the guy who helped me out heated it first and then refrigerated it---it was sooooooo good.
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Old 05-26-2008, 02:05 PM   #7
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Is that the same Milo Miloradovich who wrote cookbooks from the 50's? I had to google his name. As culinary techniques are always evolving, I would recommend a more current book for proper beef (and other foods) handling.
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Old 05-26-2008, 02:55 PM   #8
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I don't do a lot of marinading....Taking the meat out of refrigeration prior to going to the grill/pan/oven etc...I usually shoot for 2...no more than 3 hours.....Over night...Not I...
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Old 05-26-2008, 05:58 PM   #9
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Guess it depends on your dafynition of room temp. Sorry for the misspelling of Miloradovich but I'm not convinced about the merits of 'modern' cooking techniques. From the food I've consumed in the more backwards areas of this world I think a lot of modern stuff aint to swift. I'm currently grilling some chuck steak that I marinated at an average 65F for 6 hours, refrigerated for 3 hours, and thawed at 74F for 3 hours. I hope to be able to let you know how good it turned out.
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Old 05-26-2008, 09:50 PM   #10
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I'm currently grilling some chuck steak that I marinated at an average 65F for 6 hours
Russian Roulette.
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