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Marinate Meat
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Step 3:
Let it soak
Place your fillet, strip or steak in the shallow dish, and pour the marinade over it. How long should you let it soak? It depends on what you're soaking. Fish that have a white, flaky flesh after cooking, especially delicate fish like flounder or trout, should marinate for no more than an hour. Any more and the flesh begins to break down, making the texture mushy. Skinless chicken breasts only need two hours. Veal and lean cuts of pork can sit for up to four. Beef is the most resilient (or the toughest, depending on how you look at it). Cuts like skirt steak or flank steak can marinate for an entire day.
For short-term soaks, like fish or chicken, you can leave the dish at room temperature. For anything longer than an hour, put the dish in the refrigerator to retard bacteria growth. Be sure to cover the container, though, or the whole fridge could smell like marinade.
A marinade generally won't penetrate further than half an inch into a piece of meat. You can make shallow slices in the meat (with certain cuts of beef, like skirt steak, this is recommended) to let the marinade penetrate deeper. Time doesn't particularly matter, though. Letting a piece of meat marinate longer won't send the marinade deeper, it will just impart more flavor to the meat.
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