Quote:
Originally Posted by Methanolic
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.
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It's not acidic enough to affect the meat in any negative way.
You know how people take a bottle of Kraft Italian dressing and plop a steak into it? That's too acidic.