Quote:
Originally Posted by Sanders
Maybe the other ingredients dilute it enough that it doesn't make the meat tough, because everything I've cooked with that marinade has been melt-in-your-mouth tender. Of course, the key is to not overcook the meat, too.
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Maybe but as a rule I never use lemon or lime on meat before cooking. My grandmother used to say that.
edit: What do you know, I just did a search, it's the other way around. Guess she was wrong