There's an article in the latest (June/July) Bon Appetit that swears that reverse marinating is the way to go. Here's the link to the article and recipes:
When I read FireMan 's post on his Tuscan Wibs, it reminded me of that article. FireMan said it would not be his go-to wib wecipe any time soon.
BA's recommendation is to let the grilled meat sit in the marinade for a minimum of 15 minutes. By then, the meat would definitely have cooled, not my fav way to eat meat off the grill. I haven't tried it yet.
Anyone use this method routinely?
Kathryn
When I read FireMan 's post on his Tuscan Wibs, it reminded me of that article. FireMan said it would not be his go-to wib wecipe any time soon.
BA's recommendation is to let the grilled meat sit in the marinade for a minimum of 15 minutes. By then, the meat would definitely have cooled, not my fav way to eat meat off the grill. I haven't tried it yet.
Anyone use this method routinely?
Kathryn
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