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.