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24 hours in the marinade, the liquid soaks into the muscle fibers and breaks down the protein. Enzymes from tropical plants and other acidic ingredients such as soured milk products (yogurt and buttermilk) are particularly effective. Bottled marinades are also an option.
Marinating eliminates the need for rich sauces and gravies once associated with beef dinners, a boon to calorie counters. To reduct fat further, employ light cooking methods — such as grilling and broiling — that limit the use or addition of extra fat and be sure to keep portion size as close to three ounces as possible. This is easy to do by offering a wide selection of vegetables on the menu.
Following are some marinating
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