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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From the list of ingredients you have given and the long time frame for marinating, I think the suspect is the balsamic vinegar. Soya sauce used over such a long time frame will do the same thing.
Also keep in mind, that after marinating the meat so long, you probably should be cooking the meat for a shorter period of time.