Match the marinade to what you are cooking
Five minutes of prep, hours of flavour
Timing and safety, done properly
Citrus or vinegar past two hours starts breaking protein down — the texture turns mushy, not tender
Always in the fridge, never on the counter — a warm marinade is a bacteria bath
Wet meat steams instead of browning. Blot it dry and you get a proper crust
If you want it as a sauce, boil it hard for a full minute first
Browse our complete marinade collection
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