Is there a good minimum time to recommend for the time to marinade meat? Or is it always best to eave overnight if you want good results?
Do citric juices such as lime or vinegar reduce this time?
Meat – the minimum time for a decent meat marinade
marinademeat
Related Topic
- Meat – Why marinade meat with acid or enzymes
- Chicken – Meat and Poultry Changing Color in Marinade
- Chicken – Does a long marinade time matter for chicken, shrimp, etc
- Substitute for tomato paste to thicken a marinade
- Effect of metal colander on jerky meat post-marinade
- Chicken – Do you achieve better results from marinating if you poke holes in the meat beforehand
- The theory of a meat marinade
Best Answer
It depends on the meat and how it's cut. A 'solid' uncut piece like a pork loin will take longer to marinade properly than if it was cut into thin strips for stir frying, for example - I'd want to marinade the former at least 7-8 hours, while the latter could probably get away with 1.