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.
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.
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