In the event that I want to marinate something, do I have to put the food item in the 'fride?
Let's say that I want to marinate a New York Strip. Why can't I just soak the meat in the marinade and leave it out on the counter for an hour or two?
My problem is that I always cook meat at room tempature, and I want to be able to marinate and warm up the meat at the same time.
Can anyone give me a good reason why marination should take place in the 'fridge vs. at room tempature?
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