Ask the Chef Monday: Marinating Food

Monday, October 28, 2013


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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