How to Marinate

The purpose of marinating is for the food to absorb the flavors of the marinade or, as in the case of a tough cut of meat, to tenderize it. Because most marinades contain acidic ingredients the marinating should be done in a glass, ceramic or stainless steel container or in a ziplock bag -- NEVER in aluminum.

For each pound of food to be marinated (meat, poultry, fish, vegetables), use 2 tablespoons each of olive oil and balsamic.

Mix contents well and distribute evenly over food. Cover container.

For best results, marinate for at least 1 hour, or up to 6-8 hours, in the refrigerator.

Turn food halfway through marinating time.

Remove food from the refrigerator at least 30-45 minutes before cooking and allow it to come to room temperature.

Remove from marinade. Brush on any residual marinade during cooking.