I agree. I like Italian dressing. There ar other very good marinades on the market such as teriyaki and sweet n sour. I also like using salsa which also works with pork, beef and chicken.
As for length of time, overnight is best, but as many hours beforehand as you can will work and no less than 3 hours. Just my opinion. *smile* Regina Marie -----Original Message----- From: Kimsan via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, April 11, 2016 9:10 AM To: cookinginthedark@acbradio.org Cc: Kimsan Subject: Re: [CnD] perplexing problem. How long do you marinade the meat for? -----Original Message----- From: Jan via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, April 9, 2016 3:23 AM To: cookinginthedark@acbradio.org Cc: Jan <zarf2...@verizon.net> Subject: Re: [CnD] perplexing problem. Italian dressing works really well for a marinade. I've used it with chicken, pork and beef. -----Original Message----- From: Sandy via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Saturday, April 09, 2016 3:27 AM To: cookinginthedark@acbradio.org Cc: Sandy Subject: Re: [CnD] perplexing problem. I was just thinking! Marinate the chops in Italian dressing before grilling. Fear is just excitement in need of an attitude adjustment! -----Original Message----- From: Curtis Delzer via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Friday, April 08, 2016 1:56 PM To: cookinginthedark@acbradio.org Cc: Curtis Delzer Subject: Re: [CnD] perplexing problem. thanks, I've thought of this, just hadn't yet done it, but I sure will! :) THANKS At 04:00 AM 4/8/2016, you wrote: >Try a meat mallot like this one. > >http://www.amazon.com/OXO-Good-Grips-Pounder-Tenderizer/dp/B0000DAQ7I > >Before cooking the meat, put it on a cutting board and cover it with >either plastic wrap or wax paper. Now pound the heck out of it with the >meat tenderizer. The pounding helps to breakdown the fibers and makes >the meat more tender. You can do this with any meat though I mostly use >mine for chicken. > >I am not especially recommending this particular meat mallot, so shop >around and find one you like. > >I hope that helps. > >Kimber > >On 4/8/16, Curtis Delzer via Cookinginthedark ><cookinginthedark@acbradio.org> wrote: > > Hi all! I am having issues getting meat tender. My butcher comes up > > with these beautiful center cut pork chops, I put them on the grill, > > and yet, they sure are TOUGH! What can be done to tenderize them? > > I've tried soaking in ginger ale? I sure wish I knew what to do. > > THANKS > > > > > > > > Curtis Delzer > > H.S. > > K6VFO > > San Bernardino, CA > > > > SWAP NET TIMES: > > Wednesday evenings, 7 PM local time, on the Keller peak repeater, > > 146.385+ PL 146.2 Thursday evenings, 7:30 PM, on the AI6BX repeater, > > 447Mhz- PL 123Hz > > _______________________________________________ > > Cookinginthedark mailing list > > Cookinginthedark@acbradio.org > > http://acbradio.org/mailman/listinfo/cookinginthedark > > > > >-- >Kimberly >_______________________________________________ >Cookinginthedark mailing list >Cookinginthedark@acbradio.org >http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
