aesthetics. (ÄsthÄt`Ä­ks) , the branch of philosophy that is concerned with the nature of art and the criteria of artistic judgment.
Beef Marinade. Marinating is best suited for the tougher steak cuts like flank, skirt, sirloin, round and hanger. These cuts can usually marinate up to 24 hours. You can actually ruin better-quality steaks, like porterhouse or rib-eye, by marinating them.
These cuts can usually marinate up to 24 hours. You can actually ruin better-quality steaks, like porterhouse or rib-eye, by marinating them. Fish Marinade. Fish and shellfish should marinate for only 30 minutes to an hour; any longer and the flesh might start to âcookâ and go mushy. Marinade Dos and Donâts DO think ahead: If possible, start marinating meat the night before, or in the morning before you leave for work.