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05-26-2008, 06:22 AM
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#1 | | | | | | | Executive Chef
Profile: Join Date: Jan 2007 Location: Eastern Long Island, New York
Posts: 1,143
| | 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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05-26-2008, 06:25 AM
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#2 | | | | | | | Certified Executive Chef
Profile: Join Date: Aug 2006 Location: Just left of Europe and down a bit.
Posts: 3,877
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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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05-26-2008, 06:50 AM
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#3 | | | | | | | Executive Chef
Profile: Join Date: Jan 2007 Location: Eastern Long Island, New York
Posts: 1,143
| | Quote:
Originally Posted by YT2095  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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05-26-2008, 07:58 AM
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#4 | | | | | | | Certified Master Chef
Profile: Join Date: Mar 2006 Location: Texas girl living in Kazakhstan
Posts: 5,262
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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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05-26-2008, 11:46 AM
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#5 | | | | | | | Executive Chef
Profile: Join Date: Dec 2004 Location: CHINATOWN
Posts: 2,314
| | Quote:
Originally Posted by justplainbill 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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05-26-2008, 11:54 AM
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#6 | | | | | | | Certified Master Chef
Profile: Join Date: Mar 2006 Location: Texas girl living in Kazakhstan
Posts: 5,262
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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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The only difference between a "cook" and a "Chef" is who cleans up the kitchen. | | |
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05-26-2008, 01:05 PM
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#7 | | | | | | | Certified Executive Chef
Profile: Join Date: May 2003 Location: The SPAM eating capital of the world.
Posts: 3,558
| | 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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05-26-2008, 01:55 PM
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#8 | | | | | | | Certified Master Chef
Profile: Join Date: Nov 2006 Location: Small Town Mississippi
Posts: 14,646
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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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05-26-2008, 04:58 PM
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#9 | | | | | | | Executive Chef
Profile: Join Date: Jan 2007 Location: Eastern Long Island, New York
Posts: 1,143
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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.
Last edited by justplainbill; 05-26-2008 at 05:20 PM.
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05-26-2008, 08:50 PM
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#10 | | | | | | | Chief Eating Officer
Profile: Join Date: Jul 2004 Location: USA,Massachusetts
Posts: 23,063
| | Quote:
Originally Posted by justplainbill I'm currently grilling some chuck steak that I marinated at an average 65F for 6 hours | Russian Roulette.
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