Why can't you use the marinade you marinaded meat in?

[amcal]

I've always wondered this. I've always heard that you have to discard the marinade you used to marinade meat in. Why can't you use it?

If you're going to heat it to a boil, why can't it be used? I hate throwing all that flavor out.

[JTA Mom]

You don't have to throw it out, but you have to make sure to cook it thoroughly. So boil for 10 minutes, minimum. Just bringing it to a boil won't kill much.

Ami

[bstandlee]

I just boil the marinade for a while and use it. You just have to make sure any harmful bacteria is killed. I boil it for about 5 minutes to make sure and have never gotten sick yet!

[Ellp]

Could you do that with all marinades though, or would boiling it change the flavour/consistancy?

I'm thinking of a marinade I make for meat. Its basically a thick sauce but there's not a lot of it. I'm thinking I might get *maybe* a 1/4C. after I get the meat out. If I tried to boil that, it would taste burnt because its sweet, and if I added water to dilute it a bit it would just be too liquidy.

[BedHead]

We use marinades to baste with while things cook, we just make sure not to baste for the last 5 minutes.

[Ruthla]

I usually toss the meat, marinade and all, into the recipe. Last night I made a "stir fry" in the crock pot. I marinated the turkey thighs (cut up into bite sized peices) in rice vinegar and tamari. Then I added the whole bowl- meat and marinade- to the pot, added the broth and other veggies, and let it simmer.

If you're making a total of 1/4 of a thick sauce, I can see why you may need to discard it. How exactly are you cooking the meat after it's marinated? Can you cook it WITH the sauce, or would that not work?

[Ellp]

Originally Posted by Ruthla

If you're making a total of 1/4 of a thick sauce, I can see why you may need to discard it. How exactly are you cooking the meat after it's marinated? Can you cook it WITH the sauce, or would that not work?

It was like a sweet BBQ sauce that I had marinated boneless pork loin chops in. I had taken the meat out and put it on a baking sheet to bake. If I had poured the rest of the marinade on top of the chops, the chops would just boil in the sauce and not bake. It would be too wet.

However, if I boiled the sauce and basted the chops just before they were done, I'm thinking the sauce would taste a little on the burnt side. Any suggestions?

[onelilguysmommy]

Originally Posted by Ellp

Could you do that with all marinades though, or would boiling it change the flavour/consistancy?

I'm thinking of a marinade I make for meat. Its basically a thick sauce but there's not a lot of it. I'm thinking I might get *maybe* a 1/4C. after I get the meat out. If I tried to boil that, it would taste burnt because its sweet, and if I added water to dilute it a bit it would just be too liquidy.

Add water to dilute then let it cook until it is thicker again?