What are the benefits and possible downsides of using oil and vinegar as the base for marinades, and how do they impact the texture and flavor of the proteins they are used with?

What are the benefits and possible downsides of using oil and vinegar as the base for marinades, and how do they impact the texture and flavor of the proteins they are used with?
Admin 8 hours, 58 minutes ago in Oil & Vinegar
0 Answer(s)
arrow_forward