| 2TORIAL |
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Marinate Meat
(continued)
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Step 2:
Pick your dish
Pick a shallow glass or ceramic dish that's large enough to contain the meat. The main thing to avoid is metal. The acids in the marinade can react with the metal, causing it to discolor and possibly give the meat a funny taste.
Ideally you want the cut of meat or fish to be submerged. If it's a big cut, like a shoulder roast, don't worry about covering it. Just set it in the marinade and be sure to turn it at least once an hour.
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