Marinades

specialk22tt

I've got a pretty good understanding of marinades from the MC book, and I haven't really used them as much as I should (gasp - I know). What are some good ones you've created or use on a regular basis to get my creative juices flowing - for pork, chicken, beef, etc...? I'm interested in the acids, bases, yogurts, all of it.

matthew.snyder77

I learned a valuable marination lesson yesterday.  Pineapple has an enzyme that tenderizes meat.  Of course, that's fairly common knowledge.  The lesson I learned yesterday is that if you marinate 2 lbs of flank steak for 24 hrs in 100% pure pineapple juice, the results are........ not pleasing.

*facepalm*

I think maybe 2 hrs should be sufficient.