A marinade not only enhances the flavor of meat, but it also tenderizes it. As such, thin slices and smaller cuts of meat benefit most from marinades. Rubs work for large cuts, as with almost any cut of beef. Limit adding sugar to a rub as it will burn when cooking, yielding a bitter taste.
Marinate seafood for not more than 30 minutes or else the acid in the marinade will cook the fish. Meat and poultry, on the other hand, should be marinated for at least 30 minutes and put in the refrigerator, turning every now and then.
Tips appeared in the May 2008 issue of Yummy Magazine
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