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Calling all CRAFT lovers, scissor heads & Glitter Queens, Aunty Acid will be announcing something FANTASTIC soon, for all you people out there who like to keep busy making cards, decoupage artworks and lovely crafty things, keep up to date by liking Aunty Acid's Craft Club page and signing up to our mailing list by emaling email@example.com
A longer marinade isn't always better — but it usually is.
Marinating Times by buzzfeed: A longer marinade isn't always better — but it usually is. For dark proteins — beef, lamb, pork — longer is always better. BUT, if the food is delicate — shrimp, flaky fish — stop marinating after 15 or 30 minutes or the acid will start to break down the protein too much. Chicken is somewhere in the middle, anywhere from 2 to 12 hours is good depending on the cut (skin-on breasts require less time, for example). #Infographic #Marinating_Times