Do you think this is an appropriate rule for marinating meat and seafood?

Do you think this is an appropriate rule for marinating meat and seafood?
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1 Answer

Answer :

Well, for one thing, depending on the contents of the marinade, rather than dissolve, the citric acid would actually start to cook the meat. Ceviche, for example, is fish that’s essentially cooked by the chemical processes going on in the marinade. ive done a 24hr marinade on beef and also on chicken. came out nicely.
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