How long do you marinate? Does anyone ever do any scientific study on this subject? On poultry, red meat or even fish?
Would it plateau off or even suffer from diminishing return over time?
When I prepare a steak, I only season it instead of marinate it.
If I were to marinade any meat or poultry, I say probably one to three hours the least, if you are prepared, over night won't hurt, like brining an entire turkey overnight.
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