In one sentence, describe what the following article is about: Tougher and/or low-fat cuts like flank steak, sirloin, skirt, flat iron, round, and hanger steaks are best for marinating. The marinade soaks into the meat, adding flavor and helping to tenderize the meat.  Don't ruin expensive steaks by marinating them; quality cuts like rib-eye, porterhouse, T-bone, filet mignon, and NY strip are great as they are don't need to be marinated. For more info, see How to Understand Cuts of Beef. Marinade works because acids break down muscle and connective tissue, which is a slow process; if the meat is thick, the outside can get sour by the time the marinade actually penetrates the core. In general, the more surface area that's exposed to the marinade, the better the marinade will do its job. A basic marinade consists of an acidic liquid (which will break down muscle fibers), oil, and other flavorings, such as sweeteners, herbs, and/or spices. Marinades can be sweet and salty, Italian flavor, barbecue flavor - if you have a taste for it, chances are you can make it into a marinade. Choose a bottled marinade or mix your own using one of the ingredient lists in this article.  Most marinades use one of the following acidic liquids as a tenderizer: wine, vinegar, or lemon juice. However, don't go overboard: while acidic marinades work by breaking down (denaturing) protein bonds, putting a steak in a highly acidic marinade (pH around 5 or lower) for more than two hours has the opposite effect, tightening the protein bonds, drawing out moisture, and making the meat tougher. There are also tenderizing enzymes in ginger, kiwi, papaya, and pineapple. It's possible to go overboard with these, too, turning the steak into mush. Dairy products like Greek yogurt and buttermilk can also have a tenderizing effect, although the way this works is not fully understood. Most likely, it’s due to the lactic acid content. You can use any type of plastic, glass or ceramic food storage container. Pour enough marinade over the meat to cover it entirely. Don't worry about adding too much.  Marinating a flat cut of meat in a large ziploc bag can be very useful since you will need less marinade to completely cover it here than you would inside a bowl. If you're running low on time, you can work in the marinade by massaging the meat.  Otherwise, time will do the work. Put the sealed container in the fridge for 2 to 24 hours, depending on the strength of the marinade. Shake off excess marinade, let the meat come to room temperature, and grill, bake, fry, or otherwise cook the meat according to your recipe.
Summary: Select a cut of meat. Cut nicks into the steak that penetrate about halfway through the thickness of the meat so the marinade can permeate more quickly. Mix your marinade. Place the meat into a container and add a marinade. Refrigerate the meat and marinade. Cook the meat.

In one sentence, describe what the following article is about: This method is best for most users. It’s the quickest and easiest, especially for laptop users without a mouse.  Alternatively, press and hold Ctrl and scroll down.
Summary: Select the page you want to zoom out of by clicking on it. Press and hold the Ctrl key. Hit the -, at the top of the keyboard between the number zero and the equal sign.

In one sentence, describe what the following article is about: Choose 2 lines that have the same diameter. Position them so the lines are parallel, but the tag (short) ends are facing opposite directions. Wrap 1 tag end back against itself and over the 2 lines to create a loop. Repeat with the other tag end. Moisten the lines with lip balm to make them easier to grip. Take 1 tag end (you can do either side first) and wrap it through the loop and around the 2 lines 6 times. Leave the loop open. Feed the tag end of the same line you used to wrap the lines through the loop. Pull the tag end tightly to snug up the coils. Wrap the other tag end around the 2 lines 6 times. Push the tag end through the loop and pull it tight. To snug the 2 knots against each other, hold 1 main line in each hand and pull gently in opposite directions. Then, use scissors or a knife to trim the excess line from the tag ends.
Summary:
Overlap the ends of 2 lines for 6 inches (15 cm). Make a loop with each tag end over the lines. Wrap 1 tag end around the 2 lines 6 times. Push the same tag end through the loop then pull it. Repeat the process with the other tag end. Pull each main line in opposite directions and trim the excess line.