Can I reuse my marinade?

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:You can reuse it right away and if it's been kept chilled, such as if you marinate 1/2 the meat you are going to grill, and then use it for the second half immediately while you are cooking the first. But not otherwise.

This was the plan. The marinade has been in the fridge the entire time.

Just to be clear -- you are reusing it immediately for the rest of the meat, not waiting some time in between wit it in the fridge?

(if the latter, how long in between?)

My process is/would be - A) Make the marinade with fresh ingredients, B) Place fresh chicken (bought from store today) in, C) Marinate for 5 hours and remove chicken, and D) Immediately place a second batch of fresh, refrigerated chicken in the same marinade, which I would then freeze for later.

Make sense? So the marinade would be 5 hours old by the time of its second use.

5 hours is fine. I marinate chicken for 24 sometimes.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Why can’t you put all the meat using the original batch? If there’s a lot left over anyway? Needs to coat it not swim in it.

I like well-seasoned and spicy dishes. This quantity vis-a-vis the weight of the chicken used has worked well for five years. Why mess with perfection?

recipe please

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:You can reuse it right away and if it's been kept chilled, such as if you marinate 1/2 the meat you are going to grill, and then use it for the second half immediately while you are cooking the first. But not otherwise.

This was the plan. The marinade has been in the fridge the entire time.

Just to be clear -- you are reusing it immediately for the rest of the meat, not waiting some time in between wit it in the fridge?

(if the latter, how long in between?)

My process is/would be - A) Make the marinade with fresh ingredients, B) Place fresh chicken (bought from store today) in, C) Marinate for 5 hours and remove chicken, and D) Immediately place a second batch of fresh, refrigerated chicken in the same marinade, which I would then freeze for later.

Make sense? So the marinade would be 5 hours old by the time of its second use.

Makes perfect sense to me, and I don't see a problem with the plan, unless you are freezing the second batch of chicken submerged in the marinade, not drained before freezing -- just be careful with the defrosting.

[Anonymous]

No

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:You can reuse it right away and if it's been kept chilled, such as if you marinate 1/2 the meat you are going to grill, and then use it for the second half immediately while you are cooking the first. But not otherwise.

This was the plan. The marinade has been in the fridge the entire time.

Just to be clear -- you are reusing it immediately for the rest of the meat, not waiting some time in between wit it in the fridge?

(if the latter, how long in between?)

My process is/would be - A) Make the marinade with fresh ingredients, B) Place fresh chicken (bought from store today) in, C) Marinate for 5 hours and remove chicken, and D) Immediately place a second batch of fresh, refrigerated chicken in the same marinade, which I would then freeze for later.

Make sense? So the marinade would be 5 hours old by the time of its second use.

OP, if this is your plan, just marinate ALL of your chicken at the same time, cook half, and freeze the other half. Easier, and safe.

[Anonymous]

Don't even marinate the chicken for 5 hours. You're wasting time.

"All marinating does is put a tiny bit of flavor on the outside part of whatever it is you're marinating. ... If you use acid – or the other thing people often use is papaya juice – theoretically, it will tenderize the meat, but only to the same depth as those marinades penetrated. All it does is make the outside mushy.Jun 2, 2017"

[Anonymous]

I would re-use it but I’d cook it first.

[Anonymous]

Yes! My dad has a flank steak marinade that he will use 2-3x and has been doing that my whole life. He refrigerates it in between uses.

[Anonymous]

Reusing it immediately on more raw meat, when the marinade has been properly refrigerated- yes.

People tend to forget, or don’t know, that a lot of food poisonings come from toxins produced by bacteria, not the bacteria themselves. You can’t boil away those toxins.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Why can’t you put all the meat using the original batch? If there’s a lot left over anyway? Needs to coat it not swim in it.

I like well-seasoned and spicy dishes. This quantity vis-a-vis the weight of the chicken used has worked well for five years. Why mess with perfection?

Because you want to save money and not get sick. If there is enough leftover to marinade more meat there is enough to marinade all the meat at once.

[Anonymous]

Anonymous wrote:Yes! My dad has a flank steak marinade that he will use 2-3x and has been doing that my whole life. He refrigerates it in between uses.

I feel like there's a complete difference between marinating beef vs. chicken...