SC - [arousseau@immunex.com: Results of a Siege cooking contest]
Anne-Marie Rousseau
rousseau at scn.org
Tue Aug 26 20:32:06 PDT 1997
Melissa Martines wrote:
> I am planning a vinegar-based marinade at least overnight.
If the meat is in huge chunks, that's fine. Otherwise, you should
marinate it for no more than twelve hours or so, as a maximum, as you
don't want the meat to be pickled, as it tends to dry out if it's just
the right cut. Suggest you think in terms of the proportions for a
vinaigrette if you are using vinegar at all: 3 parts oil to one part
vinegar. That should help keep it moist.
Good luck!
Adamantius
______________________________________
Phil & Susan Troy
troy at asan.com
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