A marinade should completely cover the food. If necessary, weight the food down by placing a flat dish on it, than a water-filled jar on top of the dish. Turn the food occasionally in the marinade. You can also place the whole mixture in a large screw-top jar and invert the jar from time to time.
Most salad dressings made with flavored oil and vinegar, lemon or lime juice make fine marinades for mushrooms, ripe olives, meat or fish.
Meat marinades provide a great opportunity to clean out small amounts of dressings and sauces. Cocktail sauce is mainly catsup and horseradish and can be tossed in with bits of catsup or salsa, the last of a jar of mustard, some Italian dressing. I have even added cranberry sauce and whirled it in the processor to use when baking chicken.
An easy way to marinate food is to put it in a ziplock type bag and pour the marinade in with it. It uses less marinade, allows the marinade to completely cover the food, and is easy to turn. You can even mix the marinade directly in the bag, eliminating a dirty dish.
Login using the form on the top of the page to post feedback (if you are a registered user). If you have not yet registered, click here to do so. It's FREE!.
