After following Step One and Step Two, from our spices and oils blogs, your meat should be perfectly prepared for cooking.
What should you do after you have Marinated Meat?
Before Cooking
It is suggested that after you have marinated meat for a length of time – you should wash it off prior to cooking. However, this is dependent on what oils and spices you use, often it is down to personal preference. There are many recipes online to use – or even invent your own!
Cooking Marinated Meat
Barbecued
The majority of marinated meats will cook best on the barbecue. To release the full flavour, heat your barbecue to the max and drop on your marinated meat. The Smokey flavours from the grill will combine perfectly with your tender cuts. Try this on all meats – it works especially well with our steak and chicken but also our wonderful pork and lamb cuts. Or you could also try roasting on a barbecue with the lid down. Most joints would be fabulous for this – some have even been known to cook their Christmas turkey in their barbecue! Lamb is especially good…
Roasted
A perfect way to cook marinated poultry. Incorporate all the flavours of your marinade into a roasting dish. After pre-heating your oven, cook in the oven-proof dish for a long period of time. Once it is cooked, leave to rest and reach room temperature. This will ensure tenderness. By cooking in this way, meat will fall from the bone when it is ready to serve. In particular, our chicken is ideal for roasting when combined with other flavours!
Fried
Frying is probably the most common way to cook meats – aside from in the oven. This is done in a hot frying pan or similar. The meat is cooked when cooked through the middle; this is particularly important with poultry. However this can be different depending on the meat (steak can be left cooked less and still eaten). This is known as levels of ‘doneness.’ Red meat such as steaks, are often cooked in this way.
Seared
This way of cooking is all about enhancing the flavour. In order to successfully do this, you will need a very hot pan, and some oil (or anything that makes it non-stick). You will know it is finished when the outside of the meat forms a brown crust – this is all the natural sugars and proteins coming out.
These are just a few ideas that we have shared. We are sure there are loads of other ways you like to cook your meat!
If your restaurant or business would like to get creative and order some meat to marinate, please call us on 01424 730417 or Contact us via our form.
FAQs
Remove Marinade Before Cooking: To prevent flare-ups on the grill and ensure properly browned meat when sautéing or stir-frying, wipe off most of the excess marinade before cooking. Keep just a little marinade on the meat surface to maximize flavor.
Should I rinse marinade off chicken before baking? ›
It is suggested that after you have marinated meat for a length of time – you should wash it off prior to cooking. However, this is dependent on what oils and spices you use, often it is down to personal preference.
Do you put marinated meat in the fridge? ›
Always marinate foods in the refrigerator, not on the kitchen counter. Some older recipes call for marinating at room temperature. DO NOT FOLLOW THIS PRACTICE. Marinating at room temperature causes the meat to enter the “Danger Zone” (between 40°F and 140°F), where bacteria multiply fastest.
Can you leave meat in marinade too long? ›
Information. Most recipes for marinating meat and poultry recommend six hours up to 24 hours. It is safe to keep the food in the marinade longer, but after two days it is possible that the marinade can start to break down the fibers of the meat, causing it to become mushy.
What will happen if the meat is not washed or rinsed before cooking? ›
USDA research has found that washing or rinsing meat or poultry increases the risk for cross-contamination in the kitchen, which can cause foodborne illness. From a food safety perspective, washing raw poultry, beef, pork, lamb or veal before cooking it is not recommended as the safest method.
Does marinating meat overnight make it tender? ›
For some meat, who needs it? Chicken thighs and breasts, beef filets and pork loins will be nice and tender either way. But with tougher cuts of meat like skirt steak, a marinade can make a big difference. Flavorwise, you don't usually need an overnight marinade, though it certainly won't hurt.
How long does it take for marinade to soak into meat? ›
Marination is a broad term, but the crux of it involves soaking some food in a flavorful liquid before you cook it, usually for anywhere from 30 minutes to 24 hours.
Which should be avoided when marinating? ›
Marinade Mistakes to Avoid
- Overmarinating. Marinating for too long can change the texture of the food by making it either tough or mushy, depending on how acidic the marinade is.
- Undermarinating. ...
- Not using enough marinade. ...
- Marinating in the wrong container. ...
- Not marinating in the refrigerator. ...
- Reusing the marinade.
While poking holes in your chicken while marinating it can be helpful, it's not mandatory. Mostly, this method helps if you don't have several hours to spare when marinating your poultry. Poking holes in your chicken can allow the marinade to penetrate better in a shorter period.
Can you cook directly in the marinade? ›
Information. If some of the marinade is to be used as a sauce on the cooked food, reserve a portion of the marinade before putting raw meat or poultry in it. However, if the marinade used on raw meat or poultry is to be reused, make sure to let it come to a boil first to destroy any harmful bacteria.
Before marinating your meat, prick some holes into the meat with a sharp fork. This will allow the marinade to get deeper into the meat, and faster.
Can I cover a marinade with aluminum foil? ›
Avoid aluminum containers or foil at all costs, as they'll have a chemical reaction with your marinade causing discoloration and metallic or bitter flavor. A glass or Pyrex bowl sealed with plastic wrap works well for chunks of meat or small cuts such as tenders.
Should meat be covered when marinating? ›
While marinating, you'll want to make sure both sides of the meat get a chance to soak. Place your cut of meat in a zipper-lock bag or place it in a dish that is big enough and deep enough to accommodate your meat and marinade and cover with plastic wrap.
Do you season chicken after marinating? ›
Remove the meat from the marinade and pat dry before grilling or broiling. For dry-rubbed chicken: Combine the dry ingredients in a bowl. Dry the surface of the chicken well, then coat the chicken with the dry rub. For the best flavor, massage the spice rub into the chicken.
Is it OK to cook meat in its marinade? ›
If some of the marinade is to be used as a sauce on the cooked food, reserve a portion of the marinade before putting raw meat or poultry in it. However, if the marinade used on raw meat or poultry is to be reused, make sure to let it come to a boil first to destroy any harmful bacteria.
What should you do with the meat while it's marinating? ›
The meat should be covered evenly with the marinade from all sides. A great way to do this is to put your marinating meat into a zip-lock bag and flipping it halfway though. Another method is to use a big bowl covered with plastic wrap, stirring the meat halfway through the marinating time.
Should you always discard marinade? ›
Cross-contamination can lead to food poisoning. This may occur when a marinade is used on raw meat, poultry or fish, and then reused "as is" on cooked food. If reusing marinade on ready to eat food, boil it first before reusing to destroy harmful bacteria.
Can you eat a marinade before cooking? ›
During the marinating process, problematic pathogens that could make you and your dinner guests terribly sick may have transferred into that marinade, so it's not safe to eat as is. You'll need to cook it first to eliminate bacteria like Salmonella and E.
