It’s Ask the Chef Monday. This week, Chef Peter Pollay talks about his two favorite ways to marinate meat.
Question: “What is the best way to marinate and how long should I marinate my food?”
Chef Peter: “I don’t think there is any one best way to marinate. I either marinate in oil and fresh herbs, or a liquid marinade. When I want to impart a particular herb flavor into the protein, I would use an herb, like thyme sprigs or rosemary stems, and olive oil. I like to just coat the protein with olive oil and place a couple of sprigs of thyme on them. With more of a liquid marinade, like tamari with slices of ginger, green onion and garlic, I like to immerse the protein completely in the marinade for a short time. The amount of time I leave the protein in the marinade depends on how much flavor I want in the protein and also how thick of a piece of protein I am using, but typically for an hour or two.”
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