OK...I'm developing a beef marinade that I also want to cook down to use as a glaze.
It suddenly dawned on me: Why is the initial marinade thrown out?
Does anyone have the scientifics on exactly why?
I mean, wouldn't it stand to reason that if the marinade was 'contaminated' to the point you couldn't kill the germs when cooking it that it would be the same for the item you're marinating?
I would think that bringing it to a slow boil and then simmering at almost boiling point would kill anything that would be an issue?
Just curious.
April
