I know you are supposed to marinate meat in the refrigerator because bacteria can grow on it quickly, but does this also apply to vegetables? I just put a bowl of chopped cauliflower in the fridge to let it marinate in a balsamic vinegar mix, and I got to wondering if it would have been okay to just cover it and leave it on the counter. It seems like it might marinate faster in warmer temp?
Submitted November 12, 2017 at 09:04AM by two_cat_morty http://ift.tt/2AxsFmV Cooking
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