You've marinated a piece of meat in a liquid marinade and are about to cook the meat. Chef A says you should leave any excess marinade on the meat for added flavor and texture. Chef B says you should scrape off any excess marinade before cooking. Which chef is correct?

Question

Question 1 options:

A)

Chef A is correct.

B)

Both chefs are correct.

C)

Neither chef is correct.

D)

Chef B is correct.

Answer 1

The best choice depends on the cooking method and personal preference, but generally:

• Chef A's approach can work well if you're grilling or roasting, where the excess marinade can contribute to flavor and caramelization. However, too much liquid can cause steaming rather than browning.

• Chef B's suggestion could be more suitable for methods like pan-searing where excess marinade might lead to unwanted moisture and prevent browning.

Considering general cooking practices and the importance of technique, the most fitting answer would be:

B) Both chefs are correct.

Each approach has its merits depending on the context in which the meat is cooked.