Marinades are a busy cook’s best friend.Â Pour ingredients in a bowl, soak, and then go off and do your thing. Then, bake or fry for an idiot-proof meal.
It’s easy, but many people make marinade mistakes. First, they soak it too long. Poultry and seafood can turn into a yucky mush if they’re left in anything for longer than one night (sometimes, vinegar can actually cook the fish).Â
Second, they set themselves up for food poisoning by reusing leftover marinade. Throw it out, and make a fresh batch for the sauce. If you’re feeling frugal, boil the marinade for at least 5 minutes to zap any bacteria.