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Reintroducing marinade..?

post #1 of 5
8/4/05 at 10:50am
Thread Starter 
I have a recipe for lobster tacos that says for the last step:

"Remove the pan from the flame and add the marinade back into the pan. Add a dash more tequila and cook until heated through."

I wouldn't have thought this was a good idea. What do you think?
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post #2 of 5
8/4/05 at 11:03am
Depending on the quantity of marinade I have left, ie: a small amount I will put it on the heat and bring it to a boil and reuse it. The boil is to kill off anything that might be lurking from the raw product. I will do this with brochettes, fajitas, etc.
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post #3 of 5
8/4/05 at 1:59pm

marinade

I do this with marinades too, the problem is when there is a bit of blood in the marinade and it coagulates in the sauce. I try not to cook the marinades that contain a lot of blood, I just set some aside in the beginning and use as a sauce later.
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post #4 of 5
8/7/05 at 6:37pm
why are you getting so much blood in your marinade? are you using twice frozen meat? I know meat frozen slowly will bleed fairly heavily once it thaws.

WIth items like shrimp its a good idea to reuse, because the shrimp do add flavor in their raw state to the marinade, just make sure you cook it, perhaps use it to deglaze the pan after you sauted the shrimp.
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post #5 of 5
8/8/05 at 3:28am

blood

I don't get a ton of blood but one drop or so is enough to make the marinade cloudy, also when your marinate the meat some of the natural juices leech into the sauce and this makes for a cloudy re-boiled marinade. Just my experience. This does not happen so much with chicken but beef and sometimes seafood are a problem for me.
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