OmManiPadmeOmelet wrote:
> In article >,
> "Curt Nelson" > wrote:
>
> > Hi everybody:
> >
> > I've been wondering what to do with poultry marinade after it's done its
> > job. Some sources say to throw it away, which seems like a waste, and some
> > say it's okay to turn it into a sauce if you heat it to over 165° for
> > fifteen seconds or so.
> >
> > Thoughts?
> >
> > Hasta,
> > Curt Nelson
>
> I have used it to baste when I'm BBQ'ing, but any left over, I toss.
>
> Salmonella can be a real concern! I don't make it expensive enough to
> care about tossing it. ;-)
>
> My most commonly used marinade is Wishbone salad dressings, small
> bottles under $2.00.
>
> Italian or Honey dijon.
> --
> Peace!
> Om
>
> "My mother never saw the irony in calling me a Son of a bitch"
> -- Jack Nicholson

Hi curt
I'm a chef ihave been cooking over 20 year's, you best bet is to 86 it,
it could have Yersinia and Salmonella from beening in a raw state....I
know when i make it at home i dump it down the sink
John