Quote:
Originally Posted by Shazam
Is the color of the meat grey before cooking? If so, then the marinade was acidic enough to denature the proteins a bit.
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No. I've never noticed a color change.
Just to clarify, I just used a mixture of spices, Balsamic vinnegar and EVOO and sometimes a bit of lemon or lime juice, time in marinade was usually around 8 to 10 hours.
Could it be the olive oil that's combatting the effect of the acid in the vinnegar?
I don't know enough to be in this thread really, I just love cooking and sort od stumbled upon this simple marinade.