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“Cooking with Marinating Sauce”

  • 3 posts
  • started 11 months ago by RAbranV
  1. RAbranV IDAHO My profile page
    • Aggie
    • 1 posts
    • joined June 22, 2012

    Hello Everyone,

    I still consider myself new when cooking and here is my confusion. I cut the beef
    thin as possible and use the marinade sauce over night. On the next day I empty out the contents from the bag into the pan. My question is should i only pull out the meat from the bag into the pan or is it okay to cook the meat with the marinade sauce? Result i get with cooking with marinade sauce is that it takes longer to cook and the flavor seems to leave the meat.

    I am using CJ Korean bulgogi marinade, beef bottom round roast, and all cooking on a pan fry medium heat. Any help you can give will be greatly appreciated!

    • Posted 11 months ago
  2. Sali My profile page
    • Aggie
    • 4 posts
    • joined June 7, 2012

    You don't need the sauce, because the meat has already absorbed the flavor from being marinated. :) You can use the leftover sauce for a stew or something.

    • Posted 11 months ago
  3. chirp My profile page
    • Yorizzang
    • 29 posts
    • joined September 3, 2009

    You can do it both ways. If you want more intense sauce flavor than meat, put the sauce in first and evaporate a bit and put it with the meat. If you want to taste the meat more than the sauce, throw the sauce away or use it to fry your rice with.

    • Posted 9 months ago

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