Today I offer to deal with the marinating of meat, chicken and other products that are so great to cook on coals. There is nothing extra complicated in this process, but there are still some points worth paying attention to and remembering.

What to marinate in?
Most marinades contain acidic or alkaline products (vinegar, yogurt, kefir, mustard, tomatoes, onions, etc.). Therefore, for pickling it is better to choose dishes made of neutral materials – glass, ceramic, stainless steel and high quality plastic. Keep in mind that plastic can absorb pungent odors that are difficult to get rid of until the next use of tableware.

If we talk about practical convenience, it is easier and more efficient to marinate products in thick zip-top bags with a clasp. That way, you need less marinade to evenly cover all the pieces of food. Plus, you get rid of the need to wash dishes.

In the refrigerator or on the table?
In most cases, meat and poultry should be marinated in the refrigerator. The exception is a quick marinade, which takes about 30 minutes. And marinating vegetables.

How long to marinate?
To keep the product in a marinade for 24 hours (and even 12 hours) makes no sense. In general, the marinating time will be about the following:
Meat and poultry – 1.5-3 hours,
Fish and seafood – 15-30 minutes,
Vegetables – 15 minutes or no exposure to marinade at all.

Keep in mind that the more acidic ingredients (vinegar, wine, lemon juice, yogurt or kefir) or alkaline ingredients (onions, mineral water) in the marinade, the shorter the marinade time. If the product is too long in an acidic or alkaline environment, its fibers will begin to sprawl, and it will be unpalatable and unpleasant to eat.

What to do with leftover marinade?
Used marinade should not come into contact with cooked food – we all remember about salmonellosis. leftovers can be used to grease the product during frying.

If you want to use the rest of the marinade as a sauce, it must be boiled for a couple of minutes. The same rule for onions that remain after marinating the kebab: put them on a grill and warm for 3-4 minutes over the coals.