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Marinade...science and tossing

post #1 of 2
Thread Starter 
I thought I put a thread question up...don't know what happened.

Anyway, I have a science question about the idea of throwing out marinade.

I have a beef recipe that I want to reduce some of the marinade for a glaze. While I was separating it pre-marinating I started to wonder why you have to discard the 'used' marinade. (I mean, a couple of days is one thing compared to a week or two in a brine or corning beef)

I'm not clear on why a marinade can 'collect' bacteria that can't be killed with high temps in almost boiling temps during reduction, yet the meat has no problem with cooking temps killing anything that would be a problem. Particularly when the meat was the source of the contamination in the first place?

Any ideas about this one?

April

<scratching chin icon here>
post #2 of 2
April, see my comments on the other marinade thread re: quality vs safety.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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