You’re marinating the wrong food
Not everything needs to be marinated. Only tough cuts of meat that need a nice massage should be exposed to an acidic marinade.
Forget about marinating prime cuts, rib-eyes, New York strips or T-bones. Marinate chuck, brisket, flank steak, and other tough cuts.
Chicken rarely needs to be marinated, perhaps a half an hour to add flavor to the meat, but not to tenderize it. Fish should never be marinated unless you’re cooking raw fish for ceviche.
