Attention! Never let these three foods marinate during the night

Swe heard the grandparents say the longer the food marinates, the better! Normally, we even associate this with more refined flavors and creamier sauces.

But is it really that beneficial? Food security experts have revealed to Martha Stewart’s blog that while marinating may be a good strategy to enhance the flavor and texture of food, there are restrictions that should be considered.

Using this cooking technique for a prolonged period of time may, in some cases, compromise food security and the quality of the ingredients used.

“ Marinating certain foods for a long time can negatively affect the texture and taste, as the salts, acids and enzymes in marinates begin to change proteins and cell structures of plants over time.”

This is what you should take into account to make a good marinade (safe)

For the health and quality of these foods, in addition to the periods of time, it is important that you take into account other rules:

• Prefer ceramic or glass containers;
• If you use plastic materials make sure they close well.

The four foods you shouldn't even let marinate at night

Fish

Second describes Jessica Gavin these foods, especially shellfish, are more delicate and “sensitive to an excessive marinade”.

And when left in the marinade too long, “acid ingredients can alter proteins, making the pulp opaque, soft and dry instead of soft”.

Ideally, the perfect marinade for these foods should run from 30 minutes to 1 hour.

Pig chops already cut

“ When ribs with too small cuts marinate for too long in highly acidic mixtures, the surface of the meat may become soft and lean meat may become drier after making.” According to the expert, to get a better taste and firmer textures should marinate from 1 to 12 hours, while a whole piece of chops can let marinate up to 24 hours.

Fast cooking vegetables

Asparagus or peppers, for example, cook quickly and therefore only require a maximum of 10 to 15 minutes of marinade, as they “absorb the aromas quickly”. However, denser foods such as mushrooms, eggplant, cauliflower, carrots and Brussels sprouts can stay in the marinade from 30 minutes to 1 hour.

In addition to marinating time, you should be careful never to mix fresh products and raw meats when marinating these foods, to “avoid the risk of cross contamination,” explains Erica Reister, a food safety teacher at Michigan State University Extension