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uh oh... too long in the marinade???

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Wardster
Wardster Posts: 1,006
edited November -1 in EggHead Forum
Have a beef tenderloin marinading in o. oil, basalmic vinegar, shallots, garlic and rosemary. Been in for 24 hrs. Had to postpone our dinner with friends till tomorrow night. Now I'm not sure if I should take it out of the bag or let it soak. I'm worried that the vinegar may penetrate too much??? I dunno... it's why I always come here an ask yall.....

Apollo Beach, FL
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  • Chubby
    Chubby Posts: 2,955
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    Wardster,[p]I'd take it out...definately![p]I only say this...because I'm your friend...LOL!!![p]
    Evans

    I spent most of my money on good bourbon, and bad women...the rest, I just wasted!!
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  • stike
    stike Posts: 15,597
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    Wardster,
    well, i'm sure it wasn't a cup of balsamic vinegar or anything like that.[p]but sure, take it out if you are nervous.
    ed egli avea del cul fatto trombetta -Dante
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  • Borders
    Borders Posts: 665
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    Wardster,
    Explain to your friends that timing is everything. Tonight was the tenderloin's night. Sorry, but it had to be cooked and enjoyed. They'll still appreciate tomorrow night's wings.[p]Or maybe you should listen to stike and Chubby!
    Scott

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  • HolySmokes
    HolySmokes Posts: 446
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    Wardster,
    That might be a little long for a tenderloin,
    but one of my favourite tricks with flank steak
    is to combine it with the marinade, vacuum the
    combination in a foodsaver bag, and throw it in
    the freezer for a month. Best flank steak ever.
    I think all is not lost. And add ginger, more
    garlic, and pepper! Lots of pepper!
    HS

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  • Wardster
    Wardster Posts: 1,006
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    Chubby,
    HA! Yes, I have you filed in the "Will Not Embarrass Me" folder... it's a small folder...
    Apollo Beach, FL
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