 There are two different issues involved here.
One is the quality of the glaze, the other is the safety.
As to quality, any previously used marinade makes a poor reduction for the reasons already given. It's better to discard it, and use fresh (or reserved) marinade to create sauces and glazes.
Safety is another issue altogether. According to CDC, you can destroy virtually all bacterial toxins at sustained temps of 180 degrees. And USDA says you destroy food borne bacteria by boiling for ten minutes. Thus, taking a used marinade and reducing it should be perfectly safe from a health point of view. But it's likely to taste like crap. |