Question with Marinade

[pfishgirl]

I bought several bottles of Marinades and I'm not sure how to use them. It says in one sentence to pour on meat, chill for 30 minutes, then cook and throw out the marinade. The next sentence says you can use it on Veggies, etc. So how does a marinade actually get used?

Do I soak the chicken then dump the extra out then cook it? or Do I cook it still in the marinade then toss out the extra?

How would I use it on Veggies? Same way as meat? Chill it for 30 minutes before cooking them?

I'm so confused

 

[LaraK]

I throw my marinade into a zip lock...put the meat in...throw it all in the fridge for as long as I have to let it sit (sometimes I freeze my meat in the marinade so that I don't have to deal with it later...then it sets as it thaws)

Then you take the meat out, shake off the excess and grill (or broil).

 

[pfishgirl]

Ok, so throw Marinade out BEFORE cooking ?

 

[LaraK]

Ok, so throw Marinade out BEFORE cooking ?

Yup...it will burn. I've tried to use some to make a gravy, but they're way to strong IMO.

 

[Master Mason]

Depends on the marinade some can be used to soak the meat in, and others can be cooked with the meat. If you cook it with the meat the flavors will intensify, so if it is hot it will get really hot if it is salty it will tend to get really salty.

 

[pfishgirl]

Depends on the marinade some can be used to soak the meat in, and others can be cooked with the meat. If you cook it with the meat the flavors will intensify, so if it is hot it will get really hot if it is salty it will tend to get really salty.

It's Honey Dijon and I thought it would taste good on the chicken we are having tonight for dinner