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More wise tips from mom’s old 3×5’s

Marinades enhance the flavour of food, and certain marinades (with acidic ingredients) help tenderize tougher cuts of meat.

Heavy-duty, resealable plastic bags are ideal for holding foods as they marinate. Turn marinating foods occasionally to let the flavour infuse evenly.

Marinate foods in the refrigerator – not at room temperature.

Marinades can be used as basting and dipping sauces after the food is removed. First, the marinade must be boiled for a minimum of 1 minute. This will kill any harmful bacteria that may have contaminated the marinade.

Basting sauces containing sugar, honey, or tomato products should be applied near the end of the grilling process. This will prevent the food from charring.

Basting sauces made from seasoned oils and butters may be brushed on throughout grilling. Oils and butters prevent leaner cuts of meat from drying out.

Always remember – Kiss the cook!

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