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3. How to marinate

It’s best to marinate food in the refrigerator, not on the counter. Poultry and cubed meat or stew meat can be marinated up to two days. Beef, veal, pork, lamb roasts, chops and steaks may be marinated up to 5 days. If some of the marinade is to be used as a sauce on the cooked food, reserve a portion of the marinade before putting raw meat and poultry in it. But if the marinade used on raw meat or poultry is to be reused, make sure to boil it first to destroy any harmful bacteria.