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We thought we were saving precious time by marinating three portions of beef sirloin in three different mixes, then storing two of them in the freezer for future use. The last batch remained in cold storage for more than three days and sadly this was a mistake. When cooked it turned out to be so salty, we could hardly eat it.  It seems that leaving a piece of meat for a long time in the marinade makes it absorb more of the seasoning than it should. To validate this we turned to our Larousse Gastronomique Encyclopedia and looked up ‘marinating’


                    [DatePublished] => 2006-07-23 00:00:00
                    [ColumnID] => 133209
                    [Focus] => 0
                    [AuthorID] => 1479322
                    [AuthorName] => Lydia Castillo
                    [SectionName] => Starweek Magazine
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LAROUSSE GASTRONOMIQUE ENCYCLOPEDIA

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                    [Title] => Marinating properly
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We thought we were saving precious time by marinating three portions of beef sirloin in three different mixes, then storing two of them in the freezer for future use. The last batch remained in cold storage for more than three days and sadly this was a mistake. When cooked it turned out to be so salty, we could hardly eat it.  It seems that leaving a piece of meat for a long time in the marinade makes it absorb more of the seasoning than it should. To validate this we turned to our Larousse Gastronomique Encyclopedia and looked up ‘marinating’


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                    [ColumnID] => 133209
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                    [AuthorName] => Lydia Castillo
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Marinating properly

By Lydia Castillo | July 23, 2006 - 12:00am

We thought we were saving precious time by marinating three portions of beef sirloin in three different mixes, then storing two of them in the freezer for future use. The last batch remained in cold storage...

Starweek Magazine