Marinate Steak Poultry & Fish (How To)

Brisket, Roast or Flank - overnight
Rack of Lamb - overnight
Whole Chicken - 4+ hours
Steak - 2 to 4 hours
Chops, Pork & Lamb - 2 to 4 hours
Eggplant & Mushrooms - 2 to 3 hours
Chicken breast, thighs & legs - 2+ hours
Tofu - 1 to 2 hours
Stew (beef) - 1 to 2 hours
Fish steaks - 30 minutes
Fish fillets - 15 minutes
Shellfish - 5 to 10 minutes

MIX IT
Whisk acid, oil, dry herbs & spices in a non-reactive bowl (ceramic, glass or stainless steel) until the components are well integrated and the salt is fully dissolved. Add fresh herbs last, gently integrating them.

BAG IT & TAG IT
Place the meat and marinade in a ziplok bag or container. Mark the container with the time and date then place in the fridge to marinate. HINT: Thoroughly clean reusable containers before use.

REST & FIRE
Remove from the fridge an allow temperature to approach ambient. Fire it up and enjoy!

DO'S and DON'TS
DO - bake, roast or sauté then dish in the marinade.
DO - use the marinade as the base for a sauce after it has been cooked.
DON'T - reuse the marinade.
DON'T - let meat sit for more than 20 minutes to reach ambient.
DON'T - use marinade as a sauce unless you bring it to a full boil. (food safety is essential) The oil you use will generally depend on how you are using it. Oils best suited for high temperature cooking are Avocado, Canola, Corn, Peanut, Rice Bran, Soybean and Sunflower. Olive oil is great for medium temperature cooking and Flaxseed oil should not be used for cooking at all.
Never heat oils to smoke-point as it damages the integrity and anti-oxidants of the oil.
Flavour is important - Sesame and Peanut oils work well in Asian dishes. Olive and Flaxseed are tasty for salad dressings. Sunflower has very little flavour and Canola is a versitile all-rounder.
Store oils in a cool, dark place so choose oils that are sold in dark rather than clear bottles.