Quote:
Originally Posted by Jayme  Aside from what has already been mentioned, I have found that the blood and juices from the meat can often "ruin" the marinade. Once cooked, the blood coagulates and changes the consistancy of the marinade- not the beautiful glaze you planned. Best is to mix marinade, reserve some, and put meat in the rest. |
I agree with you, the "osmose" that ocure when you marinate a meat, takes the blood out of the meat.
That makes a bad liquid to reduce.