Making Marinades Safe to Serve (2024)

FAQs

Making Marinades Safe to Serve? ›

Pour any marinade or sauce that has been in contact with raw meat into a saucepan and bring it to a boil. This needs to be a complete, rolling boil to ensure that all of the bacteria is killed. Foodborne bacteria die at 165 F (75 C), so this is your target temperature.

Do not marinate in a metal container since the acidic mixture can react with the metal. Use a plastic or glass container and cover with plastic food wrap. Turn meat occasionally so all sides are coated evenly with the marinade.

Boil the used marinade if you want to brush it on the meat or poultry while it's grilling. Whenever marinade used on raw meat or poultry is to be reused, make sure to let it come to a boil for a few minutes to destroy any harmful bacteria. Then store the marinade in shallow containers in the refrigerator for later use.

Cook for 5 minutes.

Another option is to place the meat in a plastic food bag, pour in the marinade, seal and refrigerate. Turn the bag from time to time. For safety, marinate meat in the refrigerator, not on the kitchen counter. Some older recipes call for marinating at room temperature.

A typical marinade is made up of three essential components: an acid (such as vinegar, wine, or citrus), an oil (such as olive oil or sesame oil), and a flavouring agent (such as herbs and spices). These elements work together to transform the taste and texture of your dish in different ways.

Pour any marinade or sauce that has been in contact with raw meat into a saucepan and bring it to a boil. This needs to be a complete, rolling boil to ensure that all of the bacteria is killed.

Don'ts of Marinating

Don't add too much salt. Too much salt drains moisture from the meat, causing the meat to dry out and preventing flavors from absorbing. Don't re-use marinades or use them as a sauce. Marinades are in contact with raw ingredients; therefore, the marinade could contain harmful bacteria.

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Remove Marinade Before Cooking: To prevent flare-ups on the grill and ensure properly browned meat when sautéing or stir-frying, wipe off most of the excess marinade before cooking. Keep just a little marinade on the meat surface to maximize flavor.

Can you cook bacteria out of marinade? ›

Most recipes say to discard the marinade after you remove the food that was being marinated. According to the U.S. Department of Agriculture's www.foodsafety.gov website, marinades can be reused, but only if they are boiled for five minutes to kill any potential bacteria.

However, if the marinade is thin and you'd like to reuse it as a thicker sauce, boiling will help reduce the leftover marinade and concentrate the flavors. Plus, this step doubles as a safety measure.

Not allowing enough time for the food to marinate can prevent the flavor from penetrating the food. The amount of time you need to marinate will depend on the cut of meat, but a good rule of thumb is 2-4 hours. For thicker cuts of meat, you may need to marinate for longer, up to 12 hours.

Making a mouth-watering homemade marinade isn't rocket science! You simply need to follow this simple formula: an acidic ingredient to tenderize the meat (think vinegar, juice, yogurt, or mustard), fresh herbs and spices for added flavour, and a fatty ingredient, such as oil or butter.

Be mindful with the marinade.

Cross-contamination can lead to food poisoning. This may occur when a marinade is used on raw meat, poultry or fish, and then reused "as is" on cooked food. If reusing marinade on ready to eat food, boil it first before reusing to destroy harmful bacteria.

Technically, there are just two types of marinades - dry or wet marinades. As the name suggests, wet marination involves liquid ingredients. It is said that this type of marination should be done for a short period of time and it should always be left to marinate in the fridge.

Marinating meat works by adding flavour to meat and also aiding the texture to become more tender. Marinades often have some acidity added to them, whether this is from types of vinegar or from citrus like lemon juice, or enzymes that are commonly found in fruits like mangoes.

A good marinade must contain three types of ingredients: an acid element, a fatty element and aromatics. – The acid element is used to tenderize the meat. Lemon juice, lime juice, Dijon mustard, yogurt, apple cider vinegar, wine or balsamic vinegar are examples of acidic elements.