Bob Topich
Phone:
724-933-8500
Mobile:
412-327-4882
Fax:
724-933-8512

Email


Office:
Pittsburgh North
11269 Perry Highway
Suite 300
Wexford, PA 15090

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Marinade Tips From the "Top!"Shelf


Summer is barbeque season, and everyone fires up the coals or the grill for some serious summer cooking, and here are a few tips for marinating your favorite meats.
  • Marinate in a nonreactive container such as glass or ceramic, or even in a sealed plastic bag (food can pick up a bad taste from aluminum or other metals).
  • Use a shallow bowl so the marinade covers as much of the food as possible; turn the food at least once an hour.
  • Seafood should marinate for one hour or less; boneless chicken breast for no more than two hours - otherwise the food gets mushy. Lean pork can marinate up to four hours, and beef can soak for 24 hours or more.
  • Let food marinate in the fridge, not on the kitchen counter, to avoid contracting harmful bacteria.
Do not use leftover marinade as a sauce unless it has been boiled for at least five minutes to destroy bacteria that may have been picked up from the raw meat or fish.