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36 of the BEST kitchen tips and tricks! (with pictures)

Don't you hate it when you get recipes that say marinate for between so and so and you don't know how long so and so is best? There are several factors to take into account with marinade time: type of meat, size of meat chunks, and acidity of the marinade. For dark proteins — beef, lamb, pork — longer is always better. BUT, if the food is delicate — shrimp, flaky fish — stop marinating after 15 or 30 minutes or the acid will start to break down the protein too much. Chicken is somewhere in…