Tips for adding flavor to your food with marinades.
Marinating is all about soaking your meat or vegetables in a flavorful liquid prior to cooking. Our family of delicious marinades boosts the taste of anything you cook. Marinate the right way (which also happens to be the easiest way), and transform a meal into a masterpiece.
Always make sure you cook to USDA-recommended safe internal temperatures. Want to know more? Check out the USDA’s official food safety education site.
Recommended amount of marinade:
- 1 to 2 cups of marinade for every 1½ to 2 pounds of food. Use enough marinade to completely submerge the food.
Recommended marinating times, refrigerated:
- Veggies: As little as 30 minutes
- Eggplant, mushrooms, and tofu: Not more than 10 minutes
- Meats: 2-4 hours
- Tougher cuts of meat, like flank steak: Overnight
- Chicken: 30 minutes
- Fish and Seafood: An hour two at the most. If you’re using a particularly acidic marinade, soak no longer than 20 minutes or the acid will start to “cook” the fish
More Marinating Tips:
- Cut large pieces of meat into smaller portions before marinating. Thinner cuts of meat marinate more quickly. Never reuse uncooked marinade.
- Oil and sugars in marinades help create a sear once you place the meat on the grill, which forms a caramelized, flavorful crust that seals in juices and prevents sticking.
- For easy marinating, put the meat and KC Masterpiece® Marinade in a Glad® Zipper Storage Bag. Be sure to squeeze out all the air before sealing.
- If you prefer to marinate your meat using a bowl or pan, try Glad® Press’n Seal® wrap, the first sealable plastic wrap. Press it around the edge or lip of a container to form a spill-proof seal.
- Be sure to put marinating meats in the fridge to ensure food safety. Bacteria can multiply quickly on warm, raw meat.