Do you think this is an appropriate rule for marinating meat and seafood?
Whenever my cooking requires marination of the meat, I’ve noticed the longer I marinate something (longer than the recipe says), the better it turns out. But I haven’t cooked that many different meats so I was wondering if I could get the collective’s consensus on this rule. Is there anything like over marination? I suppose if you leave anything marinating for TOO long (like a week), it would essentially start dissolving, so that’s not my Q.
My Q is more along the lines of would marinating any and all meat overnight make it turn out better regardless of what the recipe says?
This question is in the General Section. Responses must be helpful and on-topic.