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Misc.

instead of the usual vinegar, I use balsamic in everything now. It imparts a slight tang though not as strong as the red wine. It also doesn't make the outside of the meat mushy like other vinegars. I suspect it's due to the lower acidity. I have been known just to dump chicken breasts in a bag, dump balsamic over, add some garlic and onion and let 'er rip. I have marinated meat and chicken for as long as 24 hours and it was great! Hope this helps!


MsgID: 082454
Shared by: cindy/so. calif
In reply to: ISO: Roast Beef Marinade
Board: What's For Dinner? at Recipelink.com
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