How to Marinate with Olive Oils and Balsamic Vinegar

Techniques for Using Olive Oil Trader’s Oils & Vinegars

Marinate

 Coat food in a mixture of Olive Oil Trader’s EVOO and balsamic and let it rest for a certain amount of time. The purpose of marinating is for the food to absorb the flavors of the marinade or, as in the case of a tough cut of meat, to tenderize it. Because most marinades contain acidic ingredients (4 percent in a dark balsamic and 6 percent in a white balsamic), the marinating should be done in a glass, ceramic or stainless steel container or in a ziplock bag—never in aluminum. For each pound of food to be marinated (meat, poultry, fish, vegetables), use 1 tablespoon each of EVOO and balsamic. Mix contents well and distribute evenly over food. Cover container. For best results, marinate for at least 1 hour, or up to 6-8 hours, in the refrigerator. Turn food halfway through marinating time. Remove food from the refrigerator at least 30-45 minutes before cooking and allow it to come to room temperature. Remove from marinade. Brush on any residual marinade during cooking. (Note: When fruits are similarly prepared, the term used is macerate.)

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