Does Boiling Marinade Kill Bacteria?

A marinade is a mixture of a very runny liquid used to give flavor to foods prior to cooking. You can combine marinades in another recipe to make a sauce, or you can create a custom recipe. Since it comes in a can, you can bast what is needed on the meat, and then use an extra marinade to make the sauce. If you are cooking your meats inside of the marinade, you are likely going to pull them out of the sauce as you serve them.

If part of the marinade is going to serve as a sauce for cooked foods, reserve part of the marinade before you place the raw meat or poultry into it. If marinade used on raw meat or poultry is to be repurposed, make sure it is brought to the simmer before doing so, in order to eliminate harmful bacteria. The marinade is also safe to use as a sauce to spread over cooked meat, or as a dip. The marinade can again be used as a sauce on meat, tofu, or vegetables.

A marinade is a simple tool to help improve the flavor of just about any meat prior to cooking. You can use a side of the extra marinade for sauces or glazes that complement the one that you have marinated and barbecued. A safe practice is to either save part of your marinade before adding meat or to make a side batch of marinade. Pour any marinade or sauce that has come in contact with raw meat into a pot and bring it to a simmer. Your best option is to make a big batch of marinade and use whatever is left over as a sauce to bast the meat when you are done.

Because the marinade will be coming into contact with the juices from raw meat, if you really want to use a portion of the marinade, simmer the marinade first to kill off any harmful bacteria, at least for 5 minutes, before using the marinade to bast cooked meat, or serving as a sauce. After boiling the marinade, simmer the steaks in the marinade, baste the meat as you are cooking, or brush it over cooked beef as a sauce. Add the simmered, reduced marinade, and simmer, stirring often, until reduced and thickened, about 8 minutes.

You can, again, just put your purchased marinade into the pan, bring it to a boil, and then turn down the heat to low, allowing it to simmer for a couple of minutes, or until you are happy with the texture you get. If you put these bigs into the pan and boil them for just a few minutes (at least 5), they are ready for you to use.

You can make just about anything with the marinade, but depending on how you would like to serve it, you might want to boil it down first. You could certainly use the bottled marinade as a sauce, however, you will still want to at least simmer it a little. The boiling would make leftover marinade useless as a tenderizing marinade, however, it might still add a little flavour as a sauce. If your marinade is thinner, and you want to reuse it as a thicker sauce, boiling helps shrink this leftover marinade and concentrates the flavors.

If your sauce is too thick, you may need to add a little extra liquid to the marinade, since boiling will decrease that, and also make the liquid thicker. Boiling can change your marinade quite a bit; if necessary, add additional liquid once it is cooked. Boiling the marinade for several minutes certainly decreases the volume of the liquid, which can make your marinade thicker. The marinade needs to be fairly thin, with a texture that allows it to seep into the meat.

Once you have covered the raw meat sufficiently, you will be ready to store the entire marinade. To prevent bacteria from infecting cooked meat, make two batches of marinade. While most recipes call for discarding the marinade once it comes into contact with meat, you can simmer your marinade to kill any bacteria, notes the USDA. Conventional wisdom says to throw out the marinade once you have pulled the raw meat out of it; however, you can avoid wasting all of these delicious ingredients by using this easy, frugal tip.

A basic marinade is made up of oil, an acid that will tenderize your meat, and extra flavor-boosting ingredients. A marinade is a flavorful, acidic sauce in which a portion of food is immersed in order to enhance its flavor or tenderize it. Now, obviously, you cannot take away acidity after you add acidity to the marinade, or after you use the marinade to tenderize and flavor the food. Any marinade containing acids, alcohol, or salts should not be used very long, as any marinade that contains acids will chemically cook or denature the food within.

What you can do is use the fresh marinade as a basting glaze once it has been brought to a simmer for several minutes. You can also use a little stock or wine to deglaze the skillet after cooking the meat in it, then dump your correct marinade in the skillet. Foodborne bacteria are killed at 165F (75C), so that is the temperature to aim for. Economist chefs may use the remaining marinade as a sauce, but first, it should be simmered for five minutes to kill off any harmful bacteria. Marinated tofu or vegetables rarely contain any pathogens that could make you sick, so do not hesitate to use this leftover marinade as a basting sauce or as-is.

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