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First, when I want to marinate, I want to give the meat as much flavor as I can. I do NOT want to cook the meat with acid, ala ceviche. Overnight marinades are overkill.
Second, do NOT reuse the marinade on the finished product. That is so obvious BUT I have seen more than a couple of home cooks do it. It is a food poisoning nightmare.
Quote:
Originally Posted by Le Lune
I'm not sure what you meant by overnight marinading is overkill. Usually, people would start prepping for tomorrow after dinner, so marinading overnight is only about 12-16 hours of marinading before usage...
And please explain, in more depth, on people using marinade on the finished product. I've heard people reusing the marinade on the food during cooking, but never after it was fully cooked
I've never re-used marinade on the finished product. On several TV cooking shows, I've heard them caution people to THROW AWAY marinade after first use and never pour it over the finished product, nor use it to make a sauce.
On two occasions, I have SEEN people dump the marinade over the FINISHED COOKED product. Once it was at a friends house and once at a commercial event.
You can safely boil a marinade for 5 minutes if you were marinating in the refrigerator. I did it last night for my satay-style chicken kebabs and they were delicious. 3 people devoured all of them and nobody got sick, except with extreme happiness.
I would not have eaten the marinade as a sauce without being sure it was very well boiled. Usually I just set some of the marinade aside before I put the chicken in and use the "clean" sauce. Also we cleaned the platter the raw chicken was on before we used it for the cooked. I can't believe there are people that don't do that! Cast iron stomachs, I suppose..
You can safely boil a marinade for 5 minutes if you were marinating in the refrigerator. I did it last night for my satay-style chicken kebabs and they were delicious. 3 people devoured all of them and nobody got sick, except with extreme happiness. ..
In boiling the marinate or by recooking the contaminated meat to 165F (if you improperly used the marinate) you can avoid the contamination issue.
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