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Show DAILY B6 Marinade Continued from still has some juiciness after cooking," Cornforth said. And taste buds arent the only beneficiaries of the merits of marinades. Acidic marinades, such as those made with Italian dressing, soy sauce and teri-yasauce, actually inhibit the growth of some of the spoilage s that may otherwise inhabit your meat, said Brian Nummer, extension food safety specialist for Utah State University. "They don't outright kill pathogens, but it will slow the growth and in some cases kill the spoilage," Nummer said. "It allows your meat to sit in the refrigerator a little bit longer." However, that doesn't mean meat can sit in the fridge for days without going bad, and it also doesn't give anyone license to leave meat out on the counter to thaw or marinate, Nummer said. All marination should occur in the refrigerator, because leaving it out increases e ilthe chance of B1 bland, depending on what your family likes." Marinade time also can be varied. Usually, Denny will prepare her marinade, add the meat and refrigerate both in a Ziploc bag while she is at school all day. However, she says food can marinate from two to more than 24 hours. "I really do love to do it all day long," Denny said. "You can do a couple of hours and you'll get some of the benefits, but I like to say four to six hours is my personal minimum." From a scientific standpoint, the main virtue of marinades is the fact that it keeps foods from drying out but still allows for proper cooking, said Daren Cornforth, professor of nutrition and food sciences at Utah State University. Pork and chicken should be cooked to an internal temperature of 160 degrees, but it's easy to go higher than that and overcook the meat, Cornforth said. meat, however, is even more dangerous. "Marinades are particularly useful in the real intense heat like a barbecue scenario," Cornforth said. "They allow you to throw one on the barbecue and get that thorough cooking, but it Under-cookin- micro-organism- food-bourn- lness. HERALD Kalyn's Souvlaki MARINADE: I V4 cup I H tablespoon dried parsley A cup olive oil 1 2 tablespoon red wine vinegar chops I I tablespoon soy sauce MARINADE: 1 1 teaspoon garlic powder I cup olive oil 1 1 teaspoon fish rub or I cup fresh squeezed lemon seafood seasoning juice 1 1 teaspoon hot pepper flakes 1 tablespoon red wine vinegar Combine marinade ingrediI I tablespoon dried oregano'' ents. Put tuna in Ziploc bag and ft 1 tablespoon finely minced over. Marinate majinade pour garlic or garlic powder in refrigerator 1 to 3 hours. (As Cut pork chops into cubes a general rule, don't marinate fish.too long or the acidy ingreabout 1 12 inch to 2 inch square and place in Ziploc bag. dient in the marinade starts to Combine marinade ingredients "cook" the fish.) To cook, oil and pour over meat. Marinate your grill with a piece of paper in refrigerator for 6 to 24 towel dipped in olive oil, then hours. Preheat grill to high and preheat charcoal or gas grill let meat come to room temto high. Drain marinade and perature. Thread onto skewers grill fish four to six minutes (double skewers work well so on each side. If you want grill the meat does not spin.) When marks, be sure grill is very hot, lay tuna diagonally on the grill, grill is hot, place souvlaki skewers on grill and reduce wait 3 minutes, rotate, wait 3 Grill until minutes and cook less time on heat to medium-high- . very well browned on all sides, the other side. about 25 minutes. This is good Recipe courtesy ofKalyn served with Tzatziki sauce, a Denny, www.kalynskitchen. traditional Greek sauce made blogspot.com from yogurt, cucumbers, onServes four people 1 4 thick boneless pork It's also never wise to use ions, garlic, and dill. a marinade that contained raw meat to baste food as it is cookRecipe courtesy ofKalyn ing. Denny, www.kalynskitchen. "It will pick up all of those blogspot.com raw meat bacteria and cause Nummer said. "If you want to cook it Grilled Spicy Tuna e down and make a or Serves two to four people a sauce, you need to make sure Thick cut pieces of tuna, one you fully cook it to a rolling boil I per person before you eat it in any way." g Tuesday, 1 olive oil tablespoon dried shallots (or 2 tablespoons minced fresh 1 1 shallots) 1 teaspoon dried thyme teaspoon coarse ground black pepper 1 1 tablespoon Spike seasoning 1 1 teaspoon garlic powder Trim all fat and tendons from chicken breasts and trim underneath side if needed so chicken pieces are all the same thickness. Place chicken in Ziploc bag, laying them flat. Mix marinade ingredients and pour over chicken. Marinate in refrigerator four to six hours or more. Preheat gas or charcoal grill to medium-higGrill chicken on top side first, ' rotating after 5 minutes if you s want grill marks. Use a spray bottle of water if flames shoot up from the oil in the marinade when you first put chicken on the grill. Cook until chicken is well browned on both sides and firm, but not hard to the touch, probably not minutes total cookover ing time. criss-cros- Recipe courtesy of Kalyn Denny, www.kalynskitchen. blogspot.com Serves six to eight people I &8 boneless, skinless chicken breasts MARINADE: Va Makes about cup balsamic vinegar IV cup Dijon mustard 13 virgin 2 tablespoons finely chopped fresh cilantro 1 1 tablespoon finery chopped 1 jalapefio chile pepper, including seeds 1 tablespoon minced garlic teaspoon ground cumin I I I V5 teaspoon kosher salt Combine above ingredients. Recipe 2007)Veber-Stephe- Lemon-Sag- e Marinade Makes about 1 cup I I tablespoon finely grated lemon zest I lA cup fresh lemon juice I XA cup extra virgin olive oil 1 3 tablespoons finely chopped fresh sage 2 tablespoons minced shallot 1 2 tablespoons whole grain mustard I I tablespoon finely chopped garlic I 1 tablespoon freshly cracked black peppercorns , Combine above ingredients. 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