Replies to post #24026 on Got A Great Recipe To Share???? (FOOD)

[MrMike241]

My apologies. I posted that before I saw your response. I took Shelly's responds as a no. I certainly intended no offense.

[IH Admin [Shelly]]

Not to speak for MrMike, but, yeah, I kind of agree it was consensus as well.

You and I are "sauce" after the cooking is something - doesn't necessarily have to be a "dipping sauce" - you can call it a marinade I guess if you want (I looked up the definition and it actually works).

So really then the age old debate of "sauces" being used for a cooked piece of meat - masking the flavor of the meat or enhancing it? I'm guessing everyone who said "absolutely not" initially are of the notion that you cook a piece of meat well and it stands on it's own. I think you and I stand on the side of "a sauce (not a marinade) can enhance the flavor of the meat after the cooking process".

One of my favorite meals is Chateautbriand with I think a bernaise sauce but maybe not technically called that - similar. K-9 might weigh in on specifics.

[BullNBear52]

There is a difference between marinating and using steak sauce such as A-1 or Worcestershire sauce. You're not marinating the meat.

And I figured you'd be the contrarian.