Seasons by the Sea: Tender, Tastier, Healthier  Marinades can
make the difference between an okay piece of meat and a tender,
flavorful one Marinades can make a cheaper cut more palatable
and interesting.      We have already covered the gas versus
charcoal debate in this column, but have never discussed the
importance of marinades. Marinades can make the difference
between an okay piece of meat and a tender, flavorful one.
Marinades can make a cheaper cut more palatable and interesting.
Anybody can throw an unseasoned rib-eye steak on the barby and
it will be delicious. But to take an inexpensive skirt or flank
steak that has been bathing in soy sauce, garlic, and ginger for
24 hours, then quickly sear it and slice it against the grain,
that is creative and practical. Of course, marinades aren’t just
for meat; fish and vegetables can benefit from some additional
flavor infusion, too.     Marinades serve multiple purposes.
Centuries ago marinades were often used after meats or fish were
cooked. The acid prope