Hi there! You're listening to the Lazy Genius Podcast. I'm Kendra and I'm here to help you be a genius about the things that matter and lazy about the things that don't.

You're listening to episode 95. The Lazy Genius guide to Marinades.

I am pretty sure, when I started this podcast almost three years ago, I did not anticipate some of the topics we would dive into for an entire episode.

Like Marinades, it is pretty fantastic. The reason we're going so specifically into this is because whenever I mention a meal that involves a Marinade of any kind, mostly on Instagram, where you can follow me at the Lazy Genius, you guys ask all kinds of questions and understandably.

Using Marinades seems like this natural skill we're supposed to have as people who make any food. But Marinades always seem like really random, especially if you haven't been taught how to use them.

That's what we're going to do today. But before we jump into the ins and outs of Marinades, I want to say thank you.

Last week was a big week for me on Instagram. If you missed the fun, or you just want to watch the stories again, I don't know, you can check my, sorry what?

Highlight to see exactly what happened, but essentially within a few hours of each other, an interview I did with the kitchen, which is my favorite food website.

It was on their main site on the homepage, like my face, which is bonkers. And then a couple hours after that, Jennifer Fisher, a.k.a. Pam from the office, talked about this very podcast on her Instagram stories.

You guys, it was quite a day. I'm so recovering a little bit from it. But the coolest thing, it wasn't being on the kitchen. It wasn't being on my favorite food website, or being mentioned by,

put in my favorite legit celebrities. Sincerely, the best part of that whole thing, of that whole day, was how excited you guys were.

My DMs were literally flooded with all kinds of like party emojis and congratulations and messages like, I know we don't know each other, but I feel like you're a friend and I'm so excited for you.

So it was seriously the kindest kindest thing and it brought me to tears a couple of times, honestly. I'm just so grateful for you for your personal investment in me and in your investment in each other to make like, it's many lazy geniuses as possible.

But just like the sweetest kindest, most encouraging 24 hours. So thank you, thank you, thank you. And you know what happened after Jennifer's post? Y'all, this podcast was in the top 200 of all podcasts on iTunes for four entire days.

That's bonkers. I am often ranked like just in my category, but ranked in all the podcasts. That's just stupid. Y'all, but I saw DMs and Instagram stories from so many folks sharing how they binged the show and wanted everyone to listen.

So word was really spreading and it was so fun. So if you have any interest in keeping that energy going, but you hop over to iTunes and leave a review.

You can do it in your Apple podcast app or on your laptop, but you can give like a star rating and quickly type out review. The Apple people, they really love reviews and they put the show higher up in the ranks because of that.

And then more people find the show when they're like scrolling to find out what's happening. So if you haven't left a review and you love the show, I'd be so grateful if you would leave one now.

Well, maybe not like exactly now because we need to talk about marinades or you can pause. It's fine.

But let's start. Let's start with a little context on marinades. There are three places you use flavorful liquids in cooking. That's kind of what marinades sort of are.

First, on meat or even vegetables, but we're going to talk about meat mostly today. Use them on meter vegetables before they're cooked to add flavor and make them tender.

This is usually what people call a marinade. And that's what we're going to talk about today. Now, second, you add flavorful liquid to food at the end of cooking, like still on the heat to bring it all together.

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