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

"Curt Nelson" > wrote:
> 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?

I often use it in a pan sauce, but I end up boiling it, and probably for
more than 15 seconds. I don't know how you'd measure 165 degrees, but
knowing when it's hit boiling is pretty easy. It probably hits well above
212 degrees considering there are things in it that raise the boiling point
of water.

--
( #wff_ng_7# at #verizon# period #net# )

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

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

On Mon, 26 Jun 2006 09:48:12 -0700, "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.
>
If you want it to be sauce it has to be THOROUGHLY boiled to make sure
it doesn't have any nasties in it... if I'm going to want to use it as
sauce I put it (or some of it) into the pan with the chicken and cook
them together... that way the sauce is as thoroughly cooked as the
food.

"Curt Nelson" > wrote in message
...
> 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.

> Curt Nelson
There's very little in a marinade or brine to add to a sauce.
Marinades don't pick up any bird flavor. Boiling the marinade doesn't do
anything except increase the salt, the sugar, and what you have put in it.
My marinades always have a bit of oil and vinegar, which you can't do much
of anything with. Brines have nothing in them other than salt and sugar and
a few obscure seasonings..

You eat the bird. Then you make a stock with whatever is left over. Then you
use the stock to create a sauce for your next poultry effort. With either
turkey or chicken, this makes everything better on the table.

The best to you,
Kent

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?

Every time I read this header I want to vomit. Toss it.

-L.

In article .com>,
"-L." > wrote:

> 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?
>
> Every time I read this header I want to vomit. Toss it.
>
> -L.

I do use leftover marinade for basting out in the bbq itself, but
anything left over gets tossed... I'd never use it as a sauce base! :-P
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

"Kent" > wrote:
> There's very little in a marinade or brine to add to a sauce.
> Marinades don't pick up any bird flavor. Boiling the marinade doesn't do
> anything except increase the salt, the sugar, and what you have put in it.
> My marinades always have a bit of oil and vinegar, which you can't do much
> of anything with. Brines have nothing in them other than salt and sugar
> and a few obscure seasonings..

If you put almost nothing into the marinade, then yes, it will have nothing
useful in it to add to a sauce. I certainly put more in it than oil, vinegar
and salt (if I put any of those in to begin with). The seasonings I put in
the marinade are important, and they carry through into the sauce. Since the
marinade is rather concentrated, I usually add an even larger amount of
chicken stock or some other liquid to the sauce. Generally what I am talking
about here is poultry that gets sauted, and the sauce is a pan sauce from
deglazing.

I only use bottled marinade occassionally; most I make myself for the dish
at hand. Those times when I'm using the bottled stuff, the cooking method
doesn't lend it self to making a pan sauce... on the charcoal grill or in my
stovetop smoker. I do take the drippings from the smoker pan and make a
sauce out of those, as it has a high concentration of the marinade I used.

Marinade doesn't suddenly become a bacterial nightmare if the process was
refrigerated. It is no more and no less "contaminated" than the outside of
the poultry that was sitting in it. Proper heating will take care of any
bacterial issues in the marinade just as it does on the poultry itself.

Using a marinade to make the sauce is an integral part of some dishes, such
as sauerbraten. In the case of sauerbraten, the meat has been sitting in it
for as much as five days, if not more.

--
( #wff_ng_7# at #verizon# period #net# )

Curt Nelson wrote:
>
> 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.

You don't give nearly enough information. What kind of marinade is it?
How are you cooking the chicken? Most importantly, what kind of sauce
do you want or need?

For example, marinate chicken in olive oil, lemon, oregano then grill
it. Doesn't need a sauce, imho, but if you do want one it wouldn't be
just boiled up marinade. Contrast that with marinating chicken pieces
then baking them along with (some of) the marinade as a basting liquid
(boil the marinade before using it for basting). That will produce pan
juices which can readily be turned into a sauce. So, what are you
doing, what are you after? -aem

"wff_ng_7" > wrote:
> Using a marinade to make the sauce is an integral part of some dishes,
> such as sauerbraten. In the case of sauerbraten, the meat has been sitting
> in it for as much as five days, if not more.

Some further info on this since I just looked at my Joy of Cooking (1970s
edition) cookbook... a quote from the marinade section:

"Both cooked and uncooked marinades may be used in finishing sauces. So do
not discard a marinade before deciding whether you want to incorporate it
into your sauce. Poivarde Sauce, 347, for venison is an example."

The referenced recipe for Poivarde Sauce contains 1/2 cup of the liquid used
for marinating the game.

The sauce definitely has to be cooked to incorporated the used marinade
liquid. If some marinade is reserved before the meat is put it it, that
would not have to be cooked, provided the marinade itself doesn't have
problem ingredients.

--
( #wff_ng_7# at #verizon# period #net# )

"aem" > wrote in message
oups.com...

Curt Nelson wrote:
>
> 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.

You don't give nearly enough information. What kind of marinade is it?
How are you cooking the chicken? Most importantly, what kind of sauce
do you want or need?

For example, marinate chicken in olive oil, lemon, oregano then grill
it. Doesn't need a sauce, imho, but if you do want one it wouldn't be
just boiled up marinade. Contrast that with marinating chicken pieces
then baking them along with (some of) the marinade as a basting liquid
(boil the marinade before using it for basting). That will produce pan
juices which can readily be turned into a sauce. So, what are you
doing, what are you after? -aem


Actually I'm just speaking in general terms. Of course some marinades are
going to be revolting if one tries to make them into a sauce. (like crappy
Italian dressing.) I was mainly thinking of ones that seemed like a real
shame to throw away, particularly ones that I put a lot of effort into.

Hasta,
Curt Nelson