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How about when a recipe tells you to let something soak / marinate / rise / whatever "overnight". When really should I start? When really does it end? Is 8am one day to 4pm the next day (32h) the same as 9pm one day to 7am the next day (10h)?

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I think for a lot of things it doesn't matter, so either 10h or 32h are okay (eg. soaking beans, marinating meat). If it says overnight I assume the time doesn't really matter that much.

Unless you're marinating your meat with pineapple, in which case it can end badly...

The day I learned that the acidic feel of pineapples comes from it actually digesting you instead of the opposite is the day I stopped using them.

Yeah, I use pear to marinate thinly sliced beef (my variant of bulgogi). I wouldn't let that marinate overnight either. An hour or so is enough. Too much pear for too long and the meat becomes so soft it almost falls apart.

> The day I learned that the acidic feel of pineapples comes from it actually digesting you instead of the opposite is the day I stopped using them.

Wait, what?

News to me too. Pineapple contains an enzyme that breaks down proteins:

https://www.thespruceeats.com/flesh-eating-enzymes-of-pineap...

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