HOME > Chowhound > Home Cooking >

Discussion

Any use for marinade liquid?

  • 3
  • Share

I never marinate because I hate to throw out all of that liquid full of yummy ingredients - but on the other hand, it's had raw meat soaking in it. So when I make a marinade, I usually throw as much as I can in with/on the meat and maybe cook some of the veggies in it, and then toss the rest. Any uses out there for the leftover liquid that I'm not thinking of?

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. I think if you have alot of marinade leftover -- even after using some for sauce or braising liquid -- then you are using too much marinade to begin with.

    Try marinating in a plastic bag.

    And, honestly, it's marinade -- basically water, salt, sugar and seasoning. Pretty cheap, inexpensive stuff. Unless you are marinating with saffron and truffles, no great loss.

    But then who am I to talk? I, of the "how to reuse hot dog water' ...http://tinyurl.com/43fhb5x

    1 Reply
    1. re: ipsedixit

      When marinating in a bag, squeeze out as much air as you can, then massage the meat around. You'll find that not much liquid is required. Put the bag into a container the proper size to keep the meat submerged, and flip the bag a couple of times while marinating.

      I reserve the raw marinade until the meat is cooked, then use it to deglaze the pan, simmering it for a few minutes to cook the juices, and then adding water, wine, broth, juice, or dairy to extend the volume of sauce/gravy and dilute the saltiness.

    2. You can boil it and baste with it, or use as a table sauce. After boiling you can freeze for future use.