Chef’s
Request Marinating Facts & Guidelines
* Marinating Tips: Never marinade foods in metal containers
for extended lengths of time (I hr. plus). The acids in foods
can react with metal, causing an unpleasant taste. Instead,
use glass, ceramic, plastic zip lock bags or plastic containers
for marinating.
* Meat Safety Tip: To reduce the risk of spoiling, store
meat in the refrigerator until you are ready to cook. Never
thaw or marinade meat at room temperature, especially in warm
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Place
an order |
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Marinating
Times
*Beef Steaks: Marinade 1 hour, for cuts up to 1/2 inches
thick. For thicker steaks, add 30 minutes marinating time
for each 1/4 inch of thickness.
* Pork Steaks: Marinade at least 2 hours or more, and
if you prefer baste with our marinade while cooking to keep
meat juicy.
* Hamburger: Marinating is not necessary, just pour
on ground meat and grill.
* Chicken Breast Fillet: Marinade an 8 oz. chicken
breast 30 to 45 minutes. Cooking time 8 to 10 minutes
on a hot grill.
* Beef or Pork Roast: Marinade a 4 to 5 lb. roast 6-8
hours before placing in roasting pan or crock pot. Cook as
always, the roast will absorb the flavor while cooking.
Chef’s
Request Steak Marinade is also great on many other meats,
such as wild game or waterfowl. Chef’s Request was especially
developed for the “True Steak Lover”, but works
well on anything you can put on the grill, in the skillet,
crock pot, oven and even on the George Foreman.
Foods
& Things, Inc.
582 Memorial Drive
P.O. Box 261
Breese, IL 62230
618 526 4478
Copyright
© 2001 - 2007 www.chefsrequest.com All Rights Reserved
Copyright © 2001 - 2007 Foods & Things. |
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