Normally when i stored the marination, it used to start giving an odour after three days. not even freezing worked.
I used to marinate the chickens for 12 hours in fridge, then after the chickens were used, i stored in deep freezer. still i found a wierd opdour the next time i used it. please help me advising how i cud restore it.Can sum1 please advice me on howcan i prepare grilled chicken and reuse the marintaion?
You cant do that. You'll get people sick. Listen to ther sanitation lady who replied to your last post. Besides if a health inspector catches you doing this they will shut you down on the spot.Can sum1 please advice me on howcan i prepare grilled chicken and reuse the marintaion?
I want to be gentler than some of the answerers although they are perfectly right. I will say that there is no reason to marinate chicken for 12 hours, unless they are whole and you are brining them. In which case, throw it out after using it.
However, I must mention that you can cook certain marinades on high heat as soon as the chicken is out of it, which is essentially what is happening to it on the chicken.
The trick is that the marinade should be cold the whole time until you cook it.
In fact, you can make an excellent bbq sauce out of the cooked marinade depending on what the ingredients are in it. You may need to strain it as well. Then freeze it.
But why bother or take a chance when marinades are so simple and relatively inexpensive to prepare?
Don't reuse marinades. You can boil them and serve them on the side if they taste good for dipping. (I marinade with Italian dressing from time to time and it is great for dipping and putting over cooked pasta or rice, it has added flavor with the chicken taste. Make sure you cook it, boil it for sanitary purposes.
DO NOT USE A MARINADE THAT YOU HAVE USED ON CHICKEN!!! YOU COULD GET SALMONELA OR SOMETHING.
Unless you want a really, really good bout of Salmonella poisoning, I'd say that the ONLY place used chicken marinade should be stored is in the garbage disposal or in a sealed baggie in the trash!
Either make less marinade so you don't have enough that you'd want to store it - or when you make it - BEFORE you put chicken in it - put half the marinade it in a baggie and freeze it. You can make marinade go a long way if you poke your chicken/pork/beef with a fork all over and then put everything in a big baggie and squeeze all the air out of it so that it's collapsed. Just turn it over in the 'fridge every hour or so, so that the marinade has the change to ooze into all the little fork holes.
I agree with the first answer. The marinade is now full of bacteria from the first chicken and it's shelf life is zero.
Seriously...how expensive can marinade be? If you want to cut corners, try dividing the marinade in two beforehand.
You can't reuse it. Anytime you marinate raw meats, fish you do not reuse the marinade. Especially with the chicken there could be samonila from the chicken in the marinate. Throw it away, throw it away.
You should discard marinade that has been applied to raw meats. Meats, such as red meat, fish, and chicken, may contain unhealthful substances which may enter the marinade, according to health experts. These substances would become neutralized in the cooking process but using the same marinade later in preparation holds the risk of reapplication. If additional flavoring from the marinade is desired, prepare a new batch. DO NOT reuse the marinade!
Marinades are designed to be used once. Using old marinade results in the following:
1 鈥?Meat juice contamination, reducing meat shelf life.
2 鈥?The marinade ingredients are diluted and not absorbed uniformly, thus changing the flavour of future batches.
NEVER re-use any marinade that has been in contact with raw chicken! And always wash every utensil %26amp; cutting board that you've used for raw chicken with anti-bacterial soap! You can get extremely ill, and die, from cross-contamination....
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