Marinade Facts, Usage
and Safety Tips
Marinating allows the
flavor of the sauce to penetrate the meat
or fish naturally.
This not only enhances the surface flavor
but delivers and excites the flavor
throughout the main dish. Marinade perfection does
not usually occur within
15 to 30 minutes but can take several to
many hours to achieve even and proper
penetration, depending on the size and
type of meat.
For instance, chicken breast
is a firmer meat than steak and would
take longer to adequately marinate.
A marinade should not be excessively
thick in substance otherwise it may not
penetrate very well and may not achieve
the desired flavor results you would
expect from a marinade, as compared to a
traditional BBQ sauce.
Use Freezer Bags?
Simply baste your main
dish liberally with Zy-Sauce and place in
size freezer bag. When your favorite dish
is marinated in a freezer bag and all of
air sealed out, the marinade completely
surrounds the main course. This dramatically
reduces the amount of marinade necessary
and it also promotes a even marinate of
your favorite dish from top to bottom and
allows maximum penetration from all sides.
The results Will Be Rewarding!
Makes Zy-Sauce Marinade so Different?
the taste. Zy-Sauce has a flavor unlike
anything you have ever tried!
Zy-Sauce Marinade does not overpower the
flavor of your favorite dish.
It Enhances and Excites the dish to
enrich the natural flavor properties.
Zy-Sauce ingredients contain natural
preservatives as well as natural
Reported Zy-Sauce usages keep
growing, Thus Our Slogan,
Limited By Imagination
Long Should I Marinate?
Salmon, Tuna or
Mahi Mahi and most Steakfish:
Baste liberally and marinate 2 3
hours before grilling.
Baste both sides 2 3 times during
Stop basting the last 5 minutes of
Baste liberally and
Marinate overnight. Throw the steak on the
grill and cook.
No Basting is necessary.
If you want to go a step further for a
Cajun flavor, visit our Recipes page for
our Zy-Sauce Blackened Steak
recipe and learn how to create your own
homemade "Cajun Blacken
Roast or Ribs:
Baste liberally and
marinate overnight. Baste 2 3
times while cooking on the grill
or baking in the oven. Stop basting the last 5
minutes of cooking.
Marinade Safety Tips
To prevent bacterial
growth, always marinate your seafood or
meat in the
refrigerator and never
at room temperature. When cooking meat or
leftover marinade should be
discarded and not used as a
sauce for your grilled meal.
Meat and fish contain raw meat juices
which may contain harmful bacteria.
When basting your grilled or baked dish
with marinade which has made contact
with raw meat or fish, stop basting with
the marinade the last 5 minutes of
This final amount of time is important
for the raw meat juices in the
marinade to thoroughly cook. If you're only
there's obviously no concern regarding
raw meat juices!
Never put cooked meat or
seafood in the same pan or dish that held
it when it was raw.
Raw meat or seafood juices can
contaminate cooked food with harmful
Safety", and every Cook-Out, or
Cook-In will be a