Now that the weather outside is no longer frightful, it's time to think about some great ways to marinade. Marinade is a way of flavoring food and not necessarily a way to tenderize food, although it may have some tenderizing effects on the outside of the meat.

The top 5 at 7:45 lists what you should know about how long you should marinade, depending on the meat. The top 5 at 7:45 is a new feature on KGAB Mornings with me, Gary Freeman, during the week days.

  • Beef and Poultry: Typically these can soak in marinade anywhere from a few hours to a couple of days.
  • Seafood and Fish: Because of the delicacy of the meat, you won't want to soak these guys in marinade any longer than an hour or so.
  • Keep it cold: Make sure that you always refrigerate your meat while it is soaking in the marinade. Take no chances on this.
  • Use a non-reactive container: When you marinade, it's best not to use containers made of copper, aluminum or cast iron as many marinades tend to be acidic. It's best to use glass, ceramic or even stainless steel.
  • Never reuse marinades: To avoid "cross contamination" and a possible increase of bacteria, never reuse marinades, even if frozen. If you must reuse marinades, you should boil it first to kill any potential bacteria that may be lingering. If you ask me, I say discard when done.

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