What is my marinating window for chuck flap in a soy sauce based marinade? : AskCulinary


Basically I’m the use of a riff off of this marinade (gochujang as a substitute of tabasco, had no ginger round however hella upped the garlic, no doubt simply eyeballed the measurements however shut sufficient). I introduced the beef down from the freezer on Thursday, set it into the marinade closing evening, with the intent of grilling it this night.

I’m EXHAUSTED as of late. If it is in any respect conceivable, I’d moderately depart it off till day after today. Will it’s ruined by way of day after today? I suppose no longer ruined however considerably worse day after today such that I will have to simply suck it up and do it this night?


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