Cover the pan tightly. Because you have a small amount of liquid and a large pan surface, the liquid tends to evaporate quickly. Place the pan over low heat and let the liquid barely simmer until the food is poached. Your recipe will tell you how long that will take. Marinades and Rubs Marinades are flavored liquids that contain some type of acid, which can come from fruit or vegetable juice, vinegar, yogurt, or wine.
Marinades are a wonderful way to add flavor and tenderize low-fat meat or poultry.
Also, remember that thinner pieces of meat soak up more liquid in a shorter amount of time than larger pieces do. In addition, flavors become more intense the longer the marinade is on the food, so for maximum flavor, it's best to marinate for several hours or overnight. Turn foods several times to make sure all sides have a chance to be flavored by the liquid. Always let your food, especially meat, marinate in the refrigerator. Conditions at room temperature are ripe for harmful bacteria on food to multiply.