I have never seen this tip anywhere and am a bit surprised. When I need to marinate something I make the marinade up several hours (and sometimes the day) before. This gives the marinade time to meld its ingredients before it is used. Granted, this is empirical evidence but I am sure this makes a difference. Of course, marinating must be done in a timely manner.
Two days ago I made a marinade and a sauce for garlic chicken. Last night I used them. Our guest said many times how good the dinner was and asked if I really made it from scratch. Enough said.
DougTheCook
