Do you reuse marinade?

James said:

The instructions say do not reuse used marinade. Why not?

It picks up bugs from what you marinade the first time.

Quoted message said:

Can't I marinade one piece of meat at a time instead
of using lots of marinade on several pieces?

Same reason.

You can reuse it the same day, most likely...marinate the tofu then the
chicken, say.......but once you've put raw meat into a marinade, it
will pick up bacteria. it's the same as a cutting board or knife that's
been used....don't reuse it without a washing first.

Prehaps you can make a large batch of marinade, bottle most of it and
put it in the fridge, then just use a small amount to marinate a
serving for one person?

In article <[email hidden]>,

James said:

The instructions say do not reuse used marinade. Why not?
Can't I marinade one piece of meat at a time instead of using lots of
marinade on several pieces?

Contamination and potential for bacterial growth. Personally, I don't
think you need the meat to be swimming in the marinade. I wouldn't let
it sit at room temp after being used once as a meat soak for more than
an hour or so.
--
http://www.jamlady.eboard.com, updated 11-9-05 finishing in four
parts the trip report from our vacation time in San Francisco
for Nephew Pat's wedding last weekend.

Melba's Jammin said:

In article <[email hidden]>,

James said:

The instructions say do not reuse used marinade. Why not?
Can't I marinade one piece of meat at a time instead of using lots of
marinade on several pieces?

Contamination and potential for bacterial growth. Personally, I don't
think you need the meat to be swimming in the marinade. I wouldn't
let it sit at room temp after being used once as a meat soak for more
than an hour or so.

I agree. I also wonder why the OP is adverse to marinating multiple pieces
of meat at the same time. Aren't they going to be cooked at the same time?
Even if not, why not marinate them all at once?

Get rid of the old marinade for the reasons Melba and others have cited.

Jill

jmcquown said:

Get rid of the old marinade for the reasons Melba and others have cited.

Thinking aloud here - if the chicken is cooked to the correct temperature,
it should kill all the bugs off anyway, shouldn't it?
I mean, if you re-use the marinade over a couple of days, no longer.... not
weeks.

But yes, why not make the marinade, freeze it in small portions and use when
needed? or even freeze bought marinade in this way. Or buy powdered
marinades and make up/use small amounts as needed.
Sue
Portsmouth, UK
--
pen-drake location ntl-world-.-com minus hyphens.

EastneyEnder said:

Thinking aloud here - if the chicken is cooked to the correct

temperature,

Quoted message said:

it should kill all the bugs off anyway, shouldn't it?

What type of cooking are you doing, that you're cooking the marinade?
Usually I just lift the meat out of the marinade and cook it. Unless i'm
doing more *right then*, I dump the marinade. If I'm doing more in
this batch, I'll toss it in. (but in that case, it's likely the marinade
wsa used for minutes, not hours, etc)

"EastneyEnder" <[email hidden]> wrote

Quoted message said:

Thinking aloud here - if the chicken is cooked to the correct temperature,
it should kill all the bugs off anyway, shouldn't it?

The marinade is the problem, the chicken was soaked in it raw.

Quoted message said:

I mean, if you re-use the marinade over a couple of days, no longer....
not
weeks.

I think that's a really bad idea, although I would consider cooking the
marinade then using it with the meal. But just to put used marinade in the
refrigerator the way it is, that's a bad idea. The raw meat bugs will
just grow away.

nancy

EastneyEnder <[email hidden]> wrote

Quoted message said:

jmcquown wrote

Quoted message said:

Quoted message said:

Get rid of the old marinade for the reasons Melba and others have cited.

Quoted message said:

Thinking aloud here

Stoppit at once.

Quoted message said:

- if the chicken is cooked to the correct temperature,
it should kill all the bugs off anyway, shouldn't it?

If its adequately cooked, sure. Its not a great idea to rely
on that tho, better to not produce the bugs in the first place.

Quoted message said:

I mean, if you re-use the marinade over
a couple of days, no longer.... not weeks.

Days is all it needs.

Quoted message said:

But yes, why not make the marinade, freeze it in small portions and
use when needed? or even freeze bought marinade in this way. Or buy
powdered marinades and make up/use small amounts as needed.

James said:

The instructions say do not reuse used marinade. Why not?
Can't I marinade one piece of meat at a time instead of using lots of
marinade on several pieces?

Often times an oil based marinade is used to saute the meat with, it can
also be used to flavor a cooked sauce with, but never to be used
uncooked as you risk making yourself ill from the raw meat juices that
will inevitably leak into the marinade.
---
JL

What if I marinade all the meat and then freeze the marinaded meat?

James said:

What if I marinade all the meat and then freeze the marinaded meat?

Yep, that should be ok.

Forgive my earlier musings... I was... how shall I put it... Potable.
(Ask Ophelia or Pandora for translation).

Sue
Portsmouth, UK
--
pen-drake location ntl-world-.-com minus hyphens.

James <[email hidden]> wrote

Quoted message said:

What if I marinade all the meat and then freeze the marinaded meat?

Thats fine food poisoning wise, but doesnt give as good a result meat wise.

"EastneyEnder" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

James said:

What if I marinade all the meat and then freeze the marinaded meat?

Yep, that should be ok.

Forgive my earlier musings... I was... how shall I put it... Potable.
(Ask Ophelia or Pandora for translation).

Sue
Portsmouth, UK

Spice flavors can change when freezed (get stronger , weaker, or just change
into something unpleasant) , and common marinade ingredients like vinegar or
citrus juices will break down the meat tissues and make them mush when they
are thawed.
Marinade ingredients are cheap to start with so there is no reason to be
frugal with them. You can use less marinade by putting the meat into a
plastic bag, adding just enough marinade to cover the meat surface, then
forcing out the air before closing the bag. Homemade marinade is so cheap to
make (oil, vinegar, juices ,spices) buying the bottled ones is hardly
necessary.
I'm not sure if the OP is trying to save time or money, but this seems a bit
silly.

James said:

What if I marinade all the meat and then freeze the marinaded meat?

Is this like twenty questions? What if!

Depends on salt content. I wouldn't anyway, once marinated I'd
recommend cooiking it... then if you want freeze the left over cooked
meat.

But meat with a dry rub freezes well, and in fact makes a huge
improvement, just don't include salt. An old Puerto Rican trick for
preparing pernil and pork loin, and then cooked without defrosting
first.

Sheldon

Melba's Jammin said:

In article <[email hidden]>,

James said:

The instructions say do not reuse used marinade. Why not?
Can't I marinade one piece of meat at a time instead of using lots of
marinade on several pieces?

Contamination and potential for bacterial growth. Personally, I don't
think you need the meat to be swimming in the marinade. I wouldn't let
it sit at room temp after being used once as a meat soak for more than
an hour or so.

You don't need to use much if you the marinating in a ziplock bag. Not my
idea, somebody else's.

--
Cheers, Bev
$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$
Don't tax me. Don't tax thee. Tax that man behind the tree.

James said:

The instructions say do not reuse used marinade. Why not?
Can't I marinade one piece of meat at a time instead of using lots of
marinade on several pieces?

It is a food safety issue. It wouldn't be too bad to use some with one
piece of meat for a while and then use it for another piece right away,
but I sure wouldn't recommend saving it for another time.

Marinating does often tend to use a lot of expensive ingredients that end
up getting tossed out, but you will probably find that you don't need
that much more to marinate a larger quantify of meat. I usually cook for
just the two of us and most recipes are for larger groups, so I cut back
on the ingredients. You can also reduce the amount of marinade needed by
using plastic bags instead of bowls or pans.

James said:

The instructions say do not reuse used marinade. Why not?
Can't I marinade one piece of meat at a time instead of using lots of
marinade on several pieces?

shouldnt make a big difference, especially if its an acidic marinade. i
wouldnt let it sit in the fridge for months on end. ive marinaded pork
chops before, grilled em, and used the marinade to do a second batch the
next day.

Melba's Jammin said:

In article <[email hidden]>,

James said:

The instructions say do not reuse used marinade. Why not?
Can't I marinade one piece of meat at a time instead of using lots of
marinade on several pieces?

Contamination and potential for bacterial growth. Personally, I don't
think you need the meat to be swimming in the marinade. I wouldn't let
it sit at room temp after being used once as a meat soak for more than
an hour or so.

i put it back in the fridge to marinade. never gets to room temp.

James said:

What if I marinade all the meat and then freeze the marinaded meat?

thatll work.