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Why throw the marinade away?
Posted on 5/7/14 at 8:17 am
Posted on 5/7/14 at 8:17 am
Does anyone cook their marinade down into a sauce after cooking the protein? The salmon thread got me thinking.
Example: I marinade my salmon (with skin) in an asian marinade (soy, ginger, garlic, chili sauce), then cook salmon. Why not reduce the marinade into a sauce? Most recipes say to throw it away.
Example: I marinade my salmon (with skin) in an asian marinade (soy, ginger, garlic, chili sauce), then cook salmon. Why not reduce the marinade into a sauce? Most recipes say to throw it away.
7
Posted on 5/7/14 at 8:19 am to tewino
even getting it to a boil doesnt 100% guarantee that it wont make you sick
Posted on 5/7/14 at 8:21 am to tewino
quote:
I marinade my salmon
Before GrammerKnotsi shows up, this is bugging the hell out of me.
quote:
A marinade is sauce in which food is soaked before cooking.
To marinate is the corresponding verb. It means to soak food in a marinade.
(Unfortunately, this distinction is blurring. The verb to marinade now features in many dictionaries.)
On topic, I never do that.
Posted on 5/7/14 at 8:24 am to tewino
Marinate the meat in half. Reserve half to make a sauce. No risk of contamination.
Posted on 5/7/14 at 8:30 am to tewino
A lot of marinade's are too salty to put on during or after the cooking process.
Posted on 5/7/14 at 8:44 am to LNCHBOX
quote:
Before GrammerKnotsi shows up
Posted on 5/7/14 at 8:46 am to NoSaint
quote:
even getting it to a boil doesnt 100% guarantee that it wont make you sick
What is living in the marinade after taking it to 212F that can get you sick that won't still be alive in the food you marinated and cooked to a, hopefully, lower temperature than 212?
Posted on 5/7/14 at 9:14 am to tewino
quote:
Does anyone cook their marinade down into a sauce after cooking the protein
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.
Posted on 5/7/14 at 9:33 am to tewino
I marinate my venison tenderloin in red wine, soy sauce, fresh pressed garlic...then grill to a medium rare. I then reduce the marinade down and add mushrooms. I then slice the tenderloin on a bias and pour the marinade over it. One of the best things you will ever put in your mouth!
Posted on 5/7/14 at 9:34 am to LNCHBOX
quote:
Before GrammerKnotsi shows up
Posted on 5/7/14 at 9:48 am to Day Wisher
quote:
What is living in the marinade after taking it to 212F that can get you sick that won't still be alive in the food you marinated and cooked to a, hopefully, lower temperature than 212?
a fair question, and ill say that im no expert by any means but ive heard discussions of various toxins that tend to form in the loose liquid.
i think its technically pretty safe, but ive heard some "id rather be safe than sorry" arguments from folks that use those big scientific type words (and a few that couldnt give me any reason other than "thats what momma said)
and as others have said, a marinade will tend to have different goals on a fundamental composition level, so its likely that in reducing it, the already high concentrations of various ingredients will make for some potent sauces.
Posted on 5/7/14 at 9:51 am to tewino
I've actually done that before, but the flavor is usually pretty over intense. Better to just start with a new sauce in my experience
Posted on 5/7/14 at 9:54 am to NoSaint
quote:
and as others have said, a marinade will tend to have different goals on a fundamental composition level, so its likely that in reducing it, the already high concentrations of various ingredients will make for some potent sauces.
Can't argue with that.
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