... kind of surprised no one mentioned this one yet. if you have a first edition of h. mcgee's on food and cooking, you'll know this gets tossed around a bit, especially the quick "searing" of a piece of meat to "keep" the juices in, ie water. all myths.

... i have a dear friend that "marinates", using some special something-or-other they bring in by the case from little rock. takes a day or two to get it tenderized properly before it hits the grill ... and it still comes across like a dead tennis shoe, albiet one with "flavour".

... but "soaking" tomatoes (hello dan quayle), and seafood bits in this and that, now that's a "marinade" !

robert clair
alexandria, va
22308