Marinade Tips

The grilling season has begun (we grill all year, but even more in the spring/summer). I read these in Simple & Delicious.

• Use acidic ingredients, such as lemon juice or vinegar, in marinades to help tenderize meats
• Never reuse marinade that's touched raw meat, poultry or fish
• Allow about 1/4 cup marinade per pound of food
• Marinate in the refrigerator, not at room temperature
• Marinade in a resealable plastic bag so meat lies flat