Cooking Hints and Tips   
Marinating

Steaks, chicken, chops, and seafood marinated for a few hours in salad dressing have a wonderful broiled or grilled taste - and take less time to cook. Marinating is easy if you use a plastic bag. The meat stays in the marinade and it's easy to rearrange and turn. Just throw away the bag when done for an easy clean up. Every marinade contains seasonings, often oil, and always an acid so any marinade container should be glazed ceramic, glass, or stainless steel. If you marinate meat, poultry, or fish and wish to use the remaining marinade as a sauce, make sure it is cooked through and heated to a boil for at least one minute before serving to kill any harmful bacteria from the raw meat, poultry, or fish. When marinating meat place it in a self-sealing plastic bag and add all the ingredients. Seal the bag, set it in a cake pan, and place it in the refrigerator. Turn the meat so that the marinade can reach all sides. Reach for your favorite salad dressing next time you're in search of a marinade for grilled chicken, beef, or pork. In addition to adding flavor, the dressing helps to tenderize the less tender cuts of meat. Be sure to always marinate the meat in the refrigerator and discard any remaining marinade. To marinate meats and vegetables, pour marinade over uncooked chicken, meat, or vegetables in a baking dish; do not marinate uncooked meat and raw vegetables together in the same dish. Cover baking dishes with plastic wrap and refrigerate for 30 minutes to 2 hours before cooking on the grill or in the oven. Tough meat and wild game may be made tender by laying it a few minutes in vinegar water.

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