Thank you for taking my question; the issue I need help with is knowing how to serve marinaded meats consistently to customers. I have found that for my recipe, the marinaded meats taste good after three hours of marinating. Of course, this is not possible to have the meals served after three hours consistently to patrons. For example, on one day if I place the meats in the marinade at 6:00pm and start serving at noon the next day, they will have one texture and taste. If I start them in the morning, 9:00am, they are ready at noon.
Bottom line, what is the best practice for a food establishment that serves marinated meats on the menu (chicken, pork, lamb) without having different tastes and textures for patrons? Do I take the meat out after three hours then refrigerate? I need advice from someone experienced to help please. Thank you!
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