re: Why throw the marinade away?

quote:

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Does anyone cook their marinade down into a sauce after cooking the protein

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typical marinades contain higher levels of salt, acid, and sugar. "cooking down" or reducing the liquid content of the marinade might result in a overly salty, acidic, or sweet sauce. Another reason why you should discard the marinade after marinating protein is; the exchange of inorganic acids, enzymes, polyphenols, and other organic matter that transfer into the marinade as a result of osmotic processes at the cellular level. Heat causes these compounds to precipitate and form texturally unappealing 'slimes' in the cooked marinade. try heating the marinade the next time you marinate your salmon to see this first hand.