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?

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.

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.

If your marinade recipe has expensive ingredients and makes quite a bit of marinade, next time only use half the marinade on your meat and keep the other half of the marinade in the fridge (unused).

^with

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?)

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.

Nope. But you can make a double batch next time and freeze half so you don’t have to make another batch so soon.

I'm as loosy goosy as it gets with food safety. I worked in food safety science so I take precautions with the understanding of the science behind it. Do not reuse marinade unless you put it in a pot and bring up to boil for a few minutes. You can then use that sauce. But don't save raw-meat marinade for future use.

Definitely. Sure, it was on raw meat, but it's going right back onto raw meat that will be cooked anyways.

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.

I'm not easily grossed out but hell no.

No. Absolutely not.

I guess you maybe could if you boiled it to kill any harmful bacteria. But don’t. That is pretty gross.

Will probably get crucified for this -- but can I reuse the marinade I had on raw meat?

It's a PITA in to get the ingredients + costly. Plus it takes about 2-3 cups of the marinade.