In article >,
Steve Wertz > wrote:

> Many marinade recipes call for regular, refined cooking oils. I
> admit I used some extra virgin olive oil (I refuse to say "EVOO")
> today, mostly for flavor and browning of the meat during cooking.
>
> What effect does regular cooking oil have on the items being
> marinated?
>
> One site says it helps retain moisture, other says it helps
> introduce acids - which I don't really want or use, and yet
> another claims it brings out the taste of the other marinade
> ingredients.
>
> So I guess by posting here, I'm looking to get 5 more conflicting
> opinions to add to my list ;-)
>
> -sw

I generally only marinate items I'm planning to grill.

I add oil to my marinade because it keeps the food from sticking to my
grills... and I've found that Olive Oil adds some good flavor.
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson