"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Sauces, Marinades, Rubs > Marinades
Thread Tools Display Modes
Old 10-02-2006, 12:21 AM   #11
Chef Extraordinaire
Katie H's Avatar
Site Moderator
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 14,604
As for reusing marinades, most marinade ingredients are not too expensive and, after use, one doesn't cry about tossing it out. I'd rather throw it away than to risk a food-borne illness because of cross-contamination or such.

"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 10-02-2006, 12:32 AM   #12
Join Date: Sep 2006
Location: Belgium
Posts: 89
Originally Posted by kitchenelf
You just have to be careful though and heat it to the boiling point long enough to kill everything. Unless there's a LOT of sauce I find it reduces too quickly and gets thick and gooey depending on what type of marinade.

What type of marinade ARE you using thecactuswill????
you're probably right about the food safety issues
When I think marinade, I think lots of red wine, a (flavoured) vinegar and the usual flavourings (pepper, oignons, celery, carrots,...). In the sauce it would be strained and reduced by half or so in a constant simmer.

Tonight let us eat, drink and be merry for tomorrow we die.
Hades is offline   Reply With Quote
Old 10-02-2006, 12:00 PM   #13
Master Chef
jennyema's Avatar
Join Date: Mar 2002
Location: Boston
Posts: 8,914
Reusing marinade means that you are multiplying the bacteria in the marinade many times over when you add another pack of chicken to it. The chicken will be soaking in that.

I wouldn't consider it.

Throwing away bologna that has been in your fridge for a month is wasteful, too. But you'd do that rather than eat it, right?
jennyema is online now   Reply With Quote
Old 10-02-2006, 01:24 PM   #14
Executive Chef
Join Date: Oct 2004
Posts: 4,357
I would not re-use the marinade or re-use the bag. A more cost-effective and healthier method (less sodium, etc) -- make up the marinade, funnel it into a bottle, store it in the fridge & use as needed.
mish is offline   Reply With Quote
Old 10-02-2006, 01:53 PM   #15
Executive Chef
YT2095's Avatar
Join Date: Aug 2006
Location: Just left of Europe and down a bit.
Posts: 3,875
Send a message via MSN to YT2095
Don`t re-use it!
seriously, it`s courting disaster, what you CAN do is make a Gravy/Dip with it after a good hot reduction. and you can even freeze that if you want to.

the Guys/Girls saying about bacteria multiplication are quite correct, and it`s Not proportional to the amount of raw food you use, it`s a Time/Temp thing, AND it exponential, Not a linear in the MX rate!

add some beer to it, heat it up and reduce it down :)
So long and Thanks for all the Fish ;)

YT2095 is offline   Reply With Quote
Old 10-02-2006, 02:46 PM   #16
Executive Chef
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
Some recipes have you use the marinade as a basting sauce or the basis of a pan sauce etc. other than that there is no safe way to reuse it. You will have to boil it down and it will have changed properties and be a different marinade.

THere are further problems in that heat may not kill all the bacteria that could grow over time. SO it is best to toss it and start fresh. THe taste iwl lbe better anyway with fresh ingredients.
Robo410 is offline   Reply With Quote
Old 10-02-2006, 07:29 PM   #17
Executive Chef
VeraBlue's Avatar
Join Date: Jul 2006
Location: northern NJ
Posts: 3,683
You all already know what I would say......

Hope everyone is having a nice evening....
How can we sleep while our beds are burning???
VeraBlue is offline   Reply With Quote
Old 10-02-2006, 09:52 PM   #18
Senior Cook
Join Date: Aug 2006
Location: Central Texas college town
Posts: 192
I always use the leftover marinade as a basis for a sauce -- a cooked sauce, of course. Used either with the meal for that day, or a day or two later. Thought everyone did that. But I guess I'm weird. Ah, well...

TexanFrench is offline   Reply With Quote
Old 10-03-2006, 01:11 AM   #19
Senior Cook
Join Date: Aug 2006
Posts: 115
Originally Posted by kitchenelf

What type of marinade ARE you using thecactuswill????
Just basic stuff, like italian dressing
thecactuswill is offline   Reply With Quote
Old 10-03-2006, 08:40 AM   #20
Sous Chef
Nicholas Mosher's Avatar
Join Date: Sep 2006
Location: Massachusetts
Posts: 768
It's kind of a hassle when most marinades are so cheap to make, but I have read about popular Japanese Yakitori shops that have been using the same heated marinade for over thirty years. I guess they keep it just simmering, and they have a continual process of adding more ingredients as needed. Many marinades are loaded with salt, sugar, and acid which together make for a bacterial wrath of god. People say that you can't have BBQ chicken anywhere else, because no one has the intense development of flavor that these yakitori shops have in their marinade/dipping sauce.

Personally I avoid the hassle and just make new marinades every time. To be honest I really don't have the time or room to heat and freeze my marinade everytime I use it.

Nick ~ "Egg whites are good for a lot of things; lemon meringue pie, angel food cake, and clogging up radiators." - MacGyver
Nicholas Mosher is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:58 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2015, Jelsoft Enterprises Ltd.