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Old 03-24-2006, 12:27 PM   #11
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It is not safe at all, unless you boil the liquid for at least 5 minutes (I think it is 5 minutes) before using again.
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Old 03-24-2006, 12:43 PM   #12
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Why since I am just putting raw chicken in again? And the chicken gets cooked? The liquid is put straight into the freezer?
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Old 03-24-2006, 12:54 PM   #13
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Well if you are using it as a marinade again then I suppose it probably is OK. I guess bringing it to a boil only really applies if you are using it as a sauce.

it would still make me nervous though, but it is probably OK.
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Old 03-24-2006, 12:54 PM   #14
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It would be expensive for me...I'd drink all of the darn tequila...
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Old 03-24-2006, 02:32 PM   #15
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Quote:
Originally Posted by Erik
It would be expensive for me...I'd drink all of the darn tequila...
Thats why I have to sometimes adjust the ingredients and compensate for the lack of the tequilla.
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Old 03-24-2006, 11:05 PM   #16
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She has this recipe in her "Family Style" book--or at least one really close to it. I gotta admit, I was a little disappointed with it. But maybe there was something to the type of tequila. I don't drink gold tequila so I didn't have any on hand...I substituted my Patron for it.

Wasn't impressed, not one bit.
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Old 03-25-2006, 12:36 AM   #17
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It's not safe (kind of along the same lines as not washing your cutting board / knife after you are done cutting raw chicken and then need to do veggies) ... Also, if you are marinating then basting, reserve an amount of the marinade BEFORE you throw your chicken in. That way, when you are basting your meat that is cooking, you are using new marinade and not reapplying possibly contaminated liquids.

You are freezing - thawing - using - refreezing ... right? The bacteria is still in the liquid and every time you thaw it, it comes alive again and can contaminate your meat. Even if you are cooking it through, it's still not a good idea. It's like meat - once you freeze and then thaw, it's not wise to refreeze it if it hasn't been cooked. Too much bad "stuff" can get in. Once it's "revived", it's potentially harder to cook out. (Does this make sense or am I rambling ... ?)

It's a great idea and I'm sure a great money saver but definately not safe - sorry!
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Old 03-25-2006, 07:42 AM   #18
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Here's a similar marinade I 'adapted' from a catering recipe, years ago - IMHO, the tequila doesn't add any appreciable 'zowie' to the recipes, so if you don't want to use it, just leave it out and sub in some more of any of the liquid ingredients.

YUCATECAN CITRUS MARINADE
makes 1 cups

cup orange juice
1T orange zest
cup lime juice
1tsp. lime zest
cup lemon juice
1tsp. lemon zest
cup oil
1 tsp. dry oregano (Mexican if you have it)
2T chipotle powder
3-4garlic cloves
1T diced jalapeno
3-4T cilantro
cup tequila

Combine everything and whisk to blend. For chicken, marinate 6-8 hours; for fish, 2-4 hours.
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Old 03-25-2006, 10:29 AM   #19
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Ohhhhhhhh that sounds good Marm.....will def. have to give it a try. Thanks!
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Old 03-25-2006, 10:33 AM   #20
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Quote:
Originally Posted by Poppinfresh
I substituted my Patron for it.
I would never use Patron for cooking. It is took good for that IMO.
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