Inexpensive cuts of meat serve the dual purpose of helping restaurants manage their food costs and of providing customers with what they’re looking for, whether it’s the comfort food that so many seek during troubling times or the extra oomph of flavor that trend watchers say diners crave.Cheaper proteins often need more help to be palatable, however, and chefs are turning to marinades from throughout the world to ease off-cuts onto menus.It would be difficult to dispute that marinades add ...
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