In article >, John Gaughan
> writes:

>Put your food in a big (gallon-sized) ziploc bag with the marinade. Push
>as much air out as possible and close it. Squish it around to get all
>the meat in contact with marinade, and put it in the refrigerator. It
>does not necessarily take much time, depending on the marinade and the
>meat. For example, I marinade pieces of chicken in tequila-lime marinade
>for 2-3 hours and plenty of flavor seeps in.
>
>For larger items that will not fit in a bag use a bowl and try to
>submerge as much of the food as possible. Cover with plastic wrap.

For pieces of meat so large that they can't be accomodated by the largest size
standard Zip-type bags then those pieces are not good candidates for marinating
simply by soaking, those would be too massive for penetration by mere soaking,
therefore would be best served by needle injection.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
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"Life would be devoid of all meaning were it without tribulation."