On Tue, 07 Oct 2003 18:31:44 GMT, Julia Altshuler
> wrote:

>Frogleg wrote:
>
>> We assume you mean doubling the marinade recipe, not marinating A and
>> transferring the liquid to B.
>
>If the marinade was used the first time in the refrigerator for several
>hours, poured off the first item, poured on the 2nd item and frozen, it
>shouldn't be a problem. The 2nd item is then defrosted in the
>refrigerator in the marinade. With this method, I can't see that
>anything harmful would have a chance to grow. I like the trick.

Trick! Trick? I'm far from a food safety fanatic, but this sounds to
me much like the youngest child bathing in the water the older ones
left behind. Or wringing out the dish towel over the soup pot.
Refrigeration doesn't eliminate bacterial growth; it slows it down. If
you make enough marinade for 2 dishes, what's the problem with
marinating them separately, rather than passing clumulative bacterial
growth from one to another? Do you really want your flank steak to
taste of exuded chicken juices? Oh, ick.