Marinade Facts, Usage and Safety Tips
Marinade
Facts
Marinating allows the flavor of
the sauce to penetrate the meat or fish naturally.
This not only enhances the surface flavor but
delivers and excites the flavor
throughout the main dish. Marinade perfection does not
usually occur within
15 to 30 minutes but can take several to many
hours to achieve even and proper
penetration, depending on the size and type of
meat. For instance, chicken breast
is a firmer meat than steak and would take longer
to adequately marinate.
A marinade should not be excessively thick in
substance otherwise it may not
penetrate very well and may not achieve the
desired flavor results you would
expect from a marinade, as compared to a
traditional BBQ sauce.
.
Why
Use Freezer Bags?
Simply baste your main dish
liberally with Zy-Sauce and place in an
appropriate
size freezer bag. When your
favorite dish is marinated in a freezer bag and
all of the
air sealed out, the marinade completely surrounds
the main course. This
dramatically
reduces the amount of marinade necessary and it
also promotes a even marinate of
your favorite dish from top to bottom and allows
maximum penetration from all sides.
The results Will Be Rewarding!
What Makes
Zy-Sauce Marinade so Different?
First the
taste. Zy-Sauce has a flavor unlike anything you
have ever tried!
Zy-Sauce Marinade does not overpower the flavor
of your favorite dish.
It Enhances and Excites the dish to enrich the
natural flavor properties.
Zy-Sauce ingredients contain natural
preservatives as well as natural tenderizers.
Reported Zy-Sauce usages keep growing, Thus
Our Slogan,
"Uses
Limited By Imagination
Only"
How
Long Should I Marinate?
Seafood:
Salmon, Tuna or Mahi
Mahi and most Steakfish:
Baste liberally and marinate 2 –3 hours
before grilling.
Baste both sides 2 – 3 times during grilling. Stop basting the last 5 minutes
of cooking.
Steak:
Baste liberally and
Marinate overnight. Throw the
steak on the grill and cook.
No Basting is necessary.
If you want to go a step further for a Cajun
flavor, visit our Recipes page for
our Zy-Sauce Blackened Steak
recipe and learn how to create your own
homemade "Cajun Blacken
Seasoning"!
Chicken,
Roast or Ribs:
Baste liberally and
marinate overnight. Baste 2 – 3 times while
cooking on the grill
or baking in the oven. Stop
basting the last 5 minutes of cooking.
Marinade
Safety Tips
 Safety
Warning!
To prevent bacterial growth,
always marinate your seafood or meat in the
refrigerator and never
at room temperature. When cooking meat or fish, any
leftover marinade should be discarded
and not used as a sauce for your grilled meal.
Meat and fish contain raw meat juices which may
contain harmful bacteria.
When basting your grilled or baked dish with
marinade which has made contact
with raw meat or fish, stop basting with the
marinade the last 5 minutes of cooking.
This final amount of time is important for the
raw meat juices in the
marinade to thoroughly cook. If you're only
marinating vegetables,
there's obviously no concern regarding raw meat
juices!
Never put cooked meat or seafood in
the same pan or dish that held it when it was raw.
Raw meat or seafood juices can contaminate cooked
food with harmful bacteria.
"Think Safety",
and every Cook-Out, or Cook-In will be a
Rewarding, Complimentary,
and Memorable
success!
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