Spicing Foods
Source of Recipe
Unknown
List of Ingredients
Letting the spices meldRecipe
Very small foods, such as shrimp and scallops: 10 to 20 minutes.
Thin cuts of single-serve portions of meat, such as boneless chicken breasts and fish fillets: 30 to 90 minutes.
Thicker cuts of single-serve portions of meat, such as steaks and chops: one to three hours.
large or tough cuts of meat such as racks of ribs and whole chickens: four hours to overnight.
Very large or tough cuts of meats such as whole turkeys, briskets, pork shoulders or fresh hams: Overnight to 24 hours before cooking.
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