(1) Tuna is a bland fish and benefits from a marinade to infuse flavour.(2) Seal and press the marinade into the meat and then refrigerate for four hours or overnight.(3) If some of the marinade is to be used as a sauce on the cooked food, reserve a portion of the marinade before putting raw meat and poultry in it.(4) a chicken marinade(5) We looked in at the Broil-Q booth, and got some nice Teriyaki marinade .(6) The marinade for the grilled meat and seafood is delectable and ingredients are a well-kept secret, as we were unable to get it from the staff.(7) Don't reuse the marinade from raw meat or poultry on cooked food unless it's boiled first to destroy any harmful bacteria.(8) A tenderizing marinade must contain an acidic ingredient such as lemon juice, vinegar, wine or yogurt.(9) I didn't marinade them, I didn't baste them, I didn't check the temperature of the barbecue, and I didn't get to taste them.(10) Turn the fish over in the marinade to get it well coated.(11) remove the trout from the marinade with a slotted spoon(12) Add the pork fillets to the marinade and allow to marinade for 12 to 24 hours.(13) Mix the skin and the seeds with some orange juice for a tenderizing marinade for seafood or meats.(14) When you're ready to start cooking, strain the beef, reserving the marinade and the other ingredients.(15) If you ask some cooks today why they marinade , they will tell you that it's to add flavor.(16) It has, in effect, been marinaded in blood and tastes unspeakable.
