Why refrigerate marinated meat

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Add a comment. Transfer the marinated meat together with its marinade in an airtight container. Place it in the coldest area of your refrigerator. Avoid opening the container from time to time to avoid bacterial contamination. When storing marinated meat in the freezer, your goal should be to avoid freezer burn and prevent bacterial contamination.

To do this, you need to wrap your marinated meat using a porous plastic. After that, cover the entire plastic in either aluminum foil, freezer bag or any sealed plastic bag that is designed to withstand the harsh temperatures in the freezer.

Marinades can add a touch of flavor and pizzazz to your meat dishes—but that is only when it is done right. This ingredient is necessary for tenderizing the meat and to facilitate the proper infusion of flavor into the meat. Some of the acidic components that you can add to your marinade include vinegar, wine, citrus juice, buttermilk, and yogurt.

Most recipes would ask you to marinate the meat for at least two hours. During this time, it is best that you flip the meat to its different sides from time to time. In this way, you are sure that all sides of the meat are evenly marinated. These oils help the fatty tissues to absorb the flavors in the marinade fully. Since they have high smoke points, these are also grill- and flame- friendly.

Some of the high smoke point oils that you can use include olive oil , soy oil, canola, peanut, and safflower. Find a Nutrition Expert. Freshly Picked. Apple-Blueberry Crumble Recipe. Turn meat occasionally so all sides are coated evenly with the marinade.

The easiest and less messy way to marinate meat is to use a resealable plastic bag. When your meat is marinated in a resealable bag and all of the air sealed out, the marinade completely surrounds the meat. This dramatically reduces the amount of marinade necessary and it also promotes an even marinate of your meat from top to bottom and allows maximum penetration from all sides. Marinating times vary depending on the type, cut, and size of the meat. All meats have a refrigerated shelf life and marinating does not extend that shelf life shelf life includes the day of purchase and thawing time.

Discard any unused marinate. If you plan to use some of the marinade as a sauce on the cooked food,reserve a portion separately before adding the raw meat, poultry, or seafood. To avoid bacterial contamination of cooked meat, make two batches of marinade.

Use one batch on the raw meat before grilling, then toss. Use a fresh batch as a finishing sauce or dip after the meat is fully cooked. Because the marinade will have been in contact with raw meat juices, if you do want to use some of the marinade, boil the marinade first to destroy any harmful bacteriafor at least 5 minutes before using it to baste the cooking meat or serving it as a sauce.

Food borne bacteria dies at degrees F. Thank you. Next, fermenting foods. Thank you! When you say refrigerate do you mean in the fridge section or the top freezer section? Pls help. I used oil, wocestershire sauce, soy sauce, spicy mustard, and minced garlic.

I did not have ANY lemon or lime juice. Will my marinade sauce still taste good??