Re-using marinade
LaVieEnRose
Posts: 12,836 Forum Member
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Re-using marinade is a big no-no, apparently. They say it breeds dangerous bacteria and toxins. Now I can see that it might not be a good idea to leave the stuff hanging around indefinitely, but I can't see where all these toxins are coming from otherwise.
A few days ago I marinated some pork strips in a home-made jerk marinade. In the fridge, somewhere between 12 - 24 hours. I ate some of the pork and froze the rest for another time. No problem with any of this - the meat was perfectly safe to eat (otherwise nobody would ever marinate meat, would they!)
While the pork was in the marinade, I remembered that I had a few chicken wings in the freezer. Those would go nicely in that marinade, thinks I. So I put them in the fridge to defrost. (I might have put it all in the marinade together had I thought of it earlier - I presume that would not have been a health hazard?)
So out came the pork strips, and in went the defrosted chicken wings. The whole lot was out of the fridge for no more than five minutes. After a day's marinating, the chicken was cooked (yes, thoroughly) and eaten. It was delicious and I am still alive
Not even the slightest tummy twinge.
So my question is - where do all these deadly toxins come from (allegedly)? The marinade doesn't suddenly go from being safe to poisonous. I've left meat in it for two days before.
A few days ago I marinated some pork strips in a home-made jerk marinade. In the fridge, somewhere between 12 - 24 hours. I ate some of the pork and froze the rest for another time. No problem with any of this - the meat was perfectly safe to eat (otherwise nobody would ever marinate meat, would they!)
While the pork was in the marinade, I remembered that I had a few chicken wings in the freezer. Those would go nicely in that marinade, thinks I. So I put them in the fridge to defrost. (I might have put it all in the marinade together had I thought of it earlier - I presume that would not have been a health hazard?)
So out came the pork strips, and in went the defrosted chicken wings. The whole lot was out of the fridge for no more than five minutes. After a day's marinating, the chicken was cooked (yes, thoroughly) and eaten. It was delicious and I am still alive
Not even the slightest tummy twinge.So my question is - where do all these deadly toxins come from (allegedly)? The marinade doesn't suddenly go from being safe to poisonous. I've left meat in it for two days before.
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Comments
Anyway I did, and lived to tell the tale
You just have to take some steps to kill off the bacteria. Basically by boiling the marinade/stock.
No!
See, I can't see the difference between
Scenario 1
Marinate meat A for 24 hours in fridge, cook meat, eat.
and
Scenario 2
Marinate meat A for 12 hours in fridge, cook meat, eat.
Marinate meat B for 12 hours in same marinade in fridge, cook meat, eat.
Why would meat A be safe in both cases, but meat B toxic?
In your example I don't see a problem. If you kept doing it for weeks then the bateria might reach a level that will make you ill.
The same as the bateria in reheated rice.
As far as I know i've never been ill due to reheated rice but the advice is to refridgferate cooked rice and only reheat once and within a day or two.
Oh, I'm a rice survivor too!
We never used to be told that reheated rice was dangerous, and I know of not one person who has been ill from eating reheated rice. When I think of all the leftover takeaways consumed the following day!
Using common sense is the way to go. I ignore the scaremongering. I've reheated rice before and also lived to tell the tale! I also like my pork cooked so there's a hint of pink, and I've made burgers out of supermarket mince that were still pink in the middle, and basically done all the things that you are NEVER supposed to do under pain of death. I've only had food poisoning once in my life, and that was from a (vegetarian) meal I had on a plane.