Marinating

O’Connor has spent the best part of recent years marinating in every last bit of historic material relating to the Kiskeam-born cleric – most importantly the trove of letters from Rome to which O’Flaherty’s family gave him access.

Instead of marinating the chops before cooking, you do so afterward, soaking them in a zesty, garlic-and-herb vinaigrette that allows them to absorb a lot of flavor — and to maintain a lot of juiciness.

Moreover, Food & Healthcare offers solutions for food processing, covering the preparation, marinating and further processing.

For tender cuts, such as tenderloin, rib eye or sirloin, allow up to two hours for marinating.

As always, make sure to trim off any silver skin before marinating and do your best to cook the venison to medium rare (125 internal temp).

Leave time for marinating: Set it up in the morning, or before bed the night before.

The powerful women got there on the same ticket, in a system that’s been marinating in misogyny.

Cooking techniques include roasting and marinating.

Marinating should be done in the refrigerator to inhibit bacterial growth.

Several cooking methods used to soften tough cuts have evolved into national specialties, including Sauerbraten (sour roast), involving marinating beef, horse meat or venison in a vinegar or wine vinegar mixture over several days.