Big thank you, BDL !
I'm sure not all marinades contain some source of acid, am i right to say that ? Salt is alkaline, right ?
Is there any way i could tell whether the sauce is safe enough to be handled ?
And why the marinades of poultry cant be made into a sauce ? Meaning to say the marinades for pork, beef and mutton could be used ? Could i please get some information to back that up ?
Thanks in advance, BDL