Kitchen

[topazzz]

Recently, I've been trying out new recipes that involve using new marinades (either pre-made or home made) and so many times I see that it calls for using a Ziploc type bag for putting everything in, zipping it up and letting it set in the fridge for a couple of hours.

My question (and it seems like it could be a silly one, but I truly just don't know the answer) is: Does it matter if you use a baggie versus something like a Lock &Lock type of container for marinating? I don't know if the bag makes it better because it conforms to the food or if the point of it is just to be IN the marinade, therefore, it can sit and soak itself in a container. Anyone have any thoughts on which way is better or if there is any specific reason behind it? I haven't personally found either to be better - but I tend to just use a locking container over a bag. Am I missing out?

Thanks!

[rondell]

I don't think it matters much, Jen. I've used both at separate times. It's more a preference, IMO, and whatever is convenient for you. No right or wrong way.

[chickenbutt]

I don't think it matters a lot which way you go. I just did some salmon yesterday and used the ziplock baggie technique for a couple of reasons. BTW, I then put the baggie into a ceramic dish so as to preclude anything leaking out in my refrigerator, just for the purpose of neatness.

Anyway, sometimes there are two reasons that I like to use the baggie - 1) Halfway through I can just turn the whole thing around and get the other side; and 2) Strong marinades could permeate plastic containers and be difficult to remove entirely.

As for just marinating you can put it in anything, though.

[faeriemoon]

The bag does hold the liquid closer to the meat/chicken if you get all the air out of it. (Plus you can flip it over.) But like chickenbutt, I put it in a ceramic dish in case the bag decides to spring a leak. Don't want that mess all over the fridge!!

[JeanLouiseFinch]

Like faeriemoom, I prefer using a Ziploc back, making sure to get as much air out as possible before closing it up. As mentioned, that gets the marinade closer to the meat that way. I lay the bag in a pie plate or baking dish and turn the bag a few times during the marinating time.

[Deadeye Daisy]

I generally marinate in a FoodSaver container to save time. Instead of hours or overnight, it only takes 10 - 15 minutes. While I do have a FS Marinator, most times I use a standard FS canister, especially if the piece of meat has a small 'footprint'.

For things that are only going to marinate for a very, very short time (seafood), I just use a Zip Lock bag. Using the FS for things like seafood and even chicken breasts, you can 'OVER' marinate.

[KYToby]

There is no difference. The only reason for using a bag over a container is the ease of cleanup (just toss it -- no washing required).

[topazzz]

Thanks for the input. Putting it in a dish, even when using a baggie does make sense - wouldn't want to clean up any mess that could happen on a leak! I'm just pondering if it would be helpful to tenderize the meat (say, chicken) then put it in a baggie, put the marinade on it and let it soak. I actually could see the baggie way being helpful in keeping the liquid tightly against the meat - but especially for the ease in flipping it over. I do like that idea.

As it stands, I use a harder plastic container and have to remember to 'flip' whatever it is that I'm marinating....I usually forget about it - mostly because I have to fish out a fork or tongs to use and the whole baggie idea couldn't be any easier. I think I will try that and see what happens next time!

Truly appreciate the feedback - it was helpful!

[depglass]

I think the key for a bag or a container is lack of leaks. I use Ziploc Double Guard bags or Lock and Locks for everything around here. If the meat isn't immersed completely, just turn it upside down every so often.

[toria]

I too like to use zippered bags then put on a plate for extra assurance of no leaks. Its easier to just flip the bag over to get the other side. Putting in lock and lock, id be afraid it would leak when flipping or you would have to go in and take the cover off to flip the meat. Flipping the meat halfway through more evenly distributes the marinade.