Marinade - To reuse or not to reuse?
That is the question...
As I am typing this, there is 5 pounds of beef in a sort of Asian BBQ marinade in the fridge. I was wondering if I could throw some chicken in there after removing the beef tomorrow.
I never reuse a marinade, but it will remain in the fridge for about 16 hours. 8 hours for the beef, then 8 hours for the chicken.
What do you think?
typically i'd cook it down and reduce before reusing it. most marinades could find new life as gravy, or in your case as a glaze for your chicken. .
You don't say what's in the marinade, so I don't know if this would work for you, but if you need to immediately do the chicken after removing the beef, I'd bring the marinade to a boil for five minutes or so and then chill it quickly in an ice bath before adding the chicken. Maybe add in fresh garlic, ginger or whatever, for a fresher taste. Otherwise, I'd boil and then freeze the marinade to reuse later.
Now if I'd done the chicken first, I'd probably not reuse it at all.
I wouldn't do it, but I have been known to be overly skittish.
The time isn't an issue to me. Enough things are marinated for 24 hours or longer, and as you said, it will be refrigerated the entire time.
The idea of cross-contamination is nagging at me, but I don't know whether it would be if you had said you had put both meats in the marinade from the beginning. So I really don't know about this one point, and will look forward to hearing what others who know more than me have to say about it.
Btw, how acidic is this marinade? Would that make a difference?
Chicken following beef will be OK.
You could boil the marinade to reduce the bacterial content. You can also increase the acidity and salinity of the marinade to inhibit the growth of pathogens.
But to be honest, how much time and money is invested in this marinade?