MEAT

• Dry Marinade

  also known as dry rubs or BBQ spices, are a great opportunity to pack even more flavor.
• Acidic Marinade


  Use acidic ingredients like citrus juice, vinegar, or wine to tenderize meat
• Dairy Marinade


  Marinades containing yogurt or buttermilk are popular for tenderizing tough cuts of meat, like chicken or lamb.
• Enzyme Marinade


  use fruits like pineapple, papaya, or kiwi that contain enzymes to break down proteins, making the meat very tender (but be careful not to marinate for too long).
• Dry Rub


  These are spice mixtures rubbed onto the meat for intense flavor.
• Plating


  is the art of modifying, processing, arranging, or decorating food to enhance its aesthetic appeal.
• Garnishing


  are used to add visual appeal and complementary flavors to meat dishes.
• Airtight Container

  Best for storing cooked or raw meat in the refrigerator.
• Freezer bags

  Great for long-term storage in the freezer.
• Original packaging

  Use for short periods if unopened.
• Refrigerator


  -40°F (4°C) or below for fresh meat for a few days.
• Freezer


  0°F (-18°C) for extended storage (weeks to months depending on the cut).