Reusing marinade as basting/finishing sauce


 
BFletcher

BFletcher

TVWBB Platinum Member
On a recent Raichlen episode he spoke of marinading pork, then reusing it as a baste and finishing sauce by first boiling it for 3 minutes. I have never done that but I'm inclined to trust his knowledge. Do you have an opinion? Thx.
 
Yea, once you bring it to a boil any raw protein juice is cooked. You should skim it to take out any solids, just like making a stock.

Tim
 
Do that all the time with beef and pork marinades. With chicken I make or dived a separate marinade for basting I don't reuse the marinade the chicken was in.
 
I've tried it a time or two before and didn't like it, but don't remember any of the details. I try to make extra & keep it separate from the marinade/baste.
 
It's safe :)

Generally, I use the left over marinade on the meat itself (just baste or throw it on towards the end so it gets heated enough to be safe).
Sometimes I use it as a sauce or make it into something else (when making satays, the marinade becomes the base for the satay sauce), and sometimes I just throw it
 
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