Uidelines for Marinating

1. Marinate under refrigeration (unless product is to be cooked for only a few minutes).

2. Remember: The thicker the product, the longer it takes for the marinade to penetrate.

3. Use an acid-resistant container, such as stainless steel, glass, crockery, or some plastics.

4. Tie spices in a cheesecloth bag (sachet) if easy removal is important.

5. Cover product completely with marinade. When marinating small items for a short time, you may use less liquid, but you must then turn the product frequently for even penetration.

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