Find a sensible marinating window for meat, poultry, fish and vegetables, with an upper limit so flavours and texture stay good. Food safety is based on USDA FSIS and local official guidance; use a food thermometer to confirm safe temperatures.
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How to Use the Marinating Time Guide
Pick the food and the type of marinade and press Suggest Time. You get a recommended marinating window and an upper limit not to exceed.
Getting the best results
Fish and shrimp marinate in minutes: acidic marinades can firm and "cook" them if left too long.
Poultry and larger cuts take a few hours up to a day.
Salty brines can go longer; acidic marinades should be shorter.
Always marinate in the fridge, not on the counter.
Features
Windows for beef, pork, poultry, fish, shrimp, vegetables and tofu
Adjusts for oil, acidic, salty and soy marinades
Shows an upper limit to avoid over-marinating
Food safety is based on USDA FSIS and local official guidance; use a food thermometer to confirm safe temperatures.
The danger zone is 40–140 °F (4–60 °C) — keep food out of it.
All processing runs locally in your browser. Your data is not uploaded to any server.
Times are approximate. Discard used marinade that touched raw meat, or boil it before reusing.