Friday, July 4, 2008

Marinating Tips

We usually make marinade as preparation for grilling and even frying. Here's one good thing to remember:
Make sure you marinate raw meat, fish, and poultry in a glass dish in the refrigerator--not on the counter. If you plan to use some of the marinate as a dip or basting sauce later, set aside a portion before adding raw meat or poultry to it. Don't re-use the marinade from raw meat unless you boil it for several minutes to destroy any bacteria from the raw meat.