SC - [arousseau@immunex.com: Results of a Siege cooking contest]

[Anne-Marie Rousseau]

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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