(NAPSA)—Cultures worldwide have used marinades to season and coat meats, poultry, fish and vegetables. Typically acidic, marinades mix various ingredients with basics such as lemon juice, oil, vinegar, herbs andspices. Soaked in these aromatic baths, foods gradually absorb the marinade’s flavors while the acids in the liquid tenderize food for better cooking results. Studies show that marinating foods before grilling helps reduce potentially unhealthy compounds caused by flare-ups from fats dripping onto hot coals. Since acid is a key tenderizing ingredient in marinades, you may want to marinate in non-reactive containers such as Pyrex glassware. Glass is nonporous, won’t stain or absorb food odors, as plastics do, and cleans up with no tacky residue, even whenoils are used. Microwave- and oven-safe Pyrex glassware is one of the healthiest mediums to marinate in since it won’t retain bacteria the way porouscontainers can. When marinating for long periods, foods should be stored in the refrigerator, in multi-purpose containers such as Pyrex glass storage units. After marinating, the oven-safe glassware can be used to bake or roast food. After cooking, leftovers can be returned to the containers for storage in the refrigerator or freezer. The round-, square- and rectangular-shaped containers come with snap-on plastic lids equipped with vents for microwave use. Thelids allow for leak-proof shaking to saturate foods in marinade. Here are two easy recipes for marinating and then baking in the samedish in the oven. zs Oven-safe glass containers are best for marinating and roasting. Classic Marinated Chuck Roast Serves 6 % cup green bell pepper, chopped '% cup onion, chopped % cup celery, chopped % cup cider vinegar 1% teaspoonssalt % teaspoon groundblack pepper % cup red wine (or nonalcoholic grape juice) 3 pound chuck roast or top round Salt & pepperto taste In a bowl combine marinade ingredients: bell pepper, onion, celery, cider vinegar, salt, pepper and wine. Place the meat into a 3-qt. rectangular Pyrex storage dish and pour marinade over the roast and seal with the plastic lid. Refrigerate for 12 to 24 hours, shaking or turning occasionally. When readyto roast, removeplastic cover and place dish into a 325 preheated oven and roast for three hours, until tender. Add salt and pepperto taste and serve immediately. Balsamic Glazed Roast Chicken Serves 4 8 % 3 5 % chicken thighs cup of balsamic vinegar tablespoonsof olive oil cloves garlic, minced cup choppedbasil Salt & pepperto taste Rinse chicken thighs, pat dry and place in 3-qt. oval Pyrex storage dish. In a separate bowl combine marinade ingredients: balsamic vinegar, olive oil, garlic and basil. Pour marinadeover chicken thighs, coating the poultry completely. Cover with plastic lid and refrigerate for 3 hours. When readyto roast, removeplastic cover and place dish with chicken into a preheated 375 oven and roast for an hour and a half or until done. Adjust with salt and pepperandserve immediately. For more information, visit www.pyrexware.com.
