[CH] Marinades on steaks
The Geissmans (jgeissman@socal.rr.com)
Wed, 11 Jun 2008 20:04:17 -0700
The argument in this article is that most marinades don't
penetrate, so just a few seconds is enough to coat the surface
and invade the cracks, and should be repeated occasionally
while the steak is being grilled. Marinades with enzymes
that digest the food a bit are another matter, but not appropriate
for steaks. I would think sauerbraten might disprove this
theory, but several days of marinating and then stewing in the
marinade may be a different story.
http://www.washingtonpost.com/wp-dyn/content/story/2008/06/10/ST2008061003017.html
Jim in SoCal with peppers doing nicely so far -- one Anaheim
and the Marconi already bearing nearly-pickable ones, and pods
underway elsewhere including the hotter ones.