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Adding a little spice...

corblimey · 2014-11-04 17:29:05

It seems accepted wisdom that if you're marinating something, the longer you leave it the better, but does this apply only to 'wet' marinades? What about dry rubs? One of my favourite dishes involves rubbing cumin, chilli flakes, salt and pepper onto thinly sliced fillet beef. I throw the whole lot in a bag and shake it…

04-11-2014 06:29PM

#1

corblimey

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It seems accepted wisdom that if you're marinating something, the longer you leave it the better, but does this apply only to 'wet' marinades? What about dry rubs?

One of my favourite dishes involves rubbing cumin, chilli flakes, salt and pepper onto thinly sliced fillet beef. I throw the whole lot in a bag and shake it all about, then cook it pretty much straight away. Would it make any difference if I left it longer, even overnight as per other marinating recipes?

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#2 04-11-2014 06:44PM

duploelabs

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It will, but as with all marinades, dry or wet, they only will permeate the first few millimeters of the surface no matter how long you leave them in

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