Thank you for your weekly "Taste" section. I especially like your feature highlighting local chefs.
I wanted to comment on the marinades article, primarily to clear up some misconceptions within the article.
Timing for marinades can be tricky: too little time, and it's a waste of effort, imparting very little flavor to meat. If the meat sits too long in the marinade, it actually will become tough.
In deciding how long to use the marinade, you should consider the texture of the meat or fish. In general, open-textured flesh, like fish fillets, needs only a few minutes of soaking.
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Food with a tighter texture, such as chicken or lamb, can tolerate several hours in a marinade.
For the recipes in your article, you would need two to four hours to be useful. Hopefully, your readers will find this little extra info helpful.