The liquid in which raw meat has been sitting cannot be used as a sauce as-is, because microorganisms from the meat’s surface have transferred into it. There are two safe options: boil the liquid before using it, or set some aside while preparing the marinade, before it touches the meat. If boiling, heat the liquid until it reaches a full boil and keep it there for at least one minute; simply warming it is not enough. The easiest option is to set some aside from the start.
The problem is not the marinade itself, but the meat that has been sitting in it. Microorganisms on the surface of raw meat transfer into the liquid and continue to multiply there; this happens much faster if the marinade has been left outside the refrigerator. Being acidic or salty does not prevent this on its own; acid slows some types of microorganisms but does not stop them all. For that reason, the liquid cannot be part of a sauce served without cooking: do not use it directly as a salad dressing, dipping sauce, or serving sauce.
If you want to use it, boil it. Pour the liquid into a small saucepan and heat it over medium heat. Once it reaches a full boil, keep it there for at least one minute; it is absolutely not enough for it to look hot or give off steam. Fat and meat juices in the boiling liquid will produce some foam; skim it off with a ladle. The liquid will reduce somewhat and thicken as it boils, which is desirable for a sauce. Even boiled marinade should be consumed within a few days; do not treat it as a sauce for long-term storage.
The cleaner and tastier option is to set some aside from the start. After preparing the marinade, but before adding the meat, transfer some of the mixture to a separate container and refrigerate it. Since this portion has never touched raw meat, it can be used as-is later; it also retains its fresh herbs and acidity in an unboiled state, so its flavor stays much brighter. The amount set aside is usually about one-third of the mixture, and this should be accounted for from the start of the recipe. Adding fresh herbs and lemon zest to the reserved portion shortly before serving will bring out its flavor even more.
If you brush marinade onto the meat during cooking, follow two rules. First, leave brushing until the final minutes; sugary marinade applied too early will burn on the grill or in the pan and leave a bitter taste. Second, never let a brush that touched raw meat touch cooked meat again. Either switch brushes, or apply the final coat a few minutes before removing the meat from the heat so the liquid cooks too. Do not use the marinade container for anything else without washing it first.
Do not save marinade after removing the meat or reuse it for a second batch. The clean portion set aside earlier will keep for a few days in a covered container in the refrigerator. Choose glass or food-safe plastic rather than metal for the marinade container, because acid can react with some metals and leave a metallic taste. Always keep the container in the refrigerator while the meat marinates; leaving it on the counter uses up the meat’s safe time and makes the marinade impossible to salvage.
Comments (1)
Baştan ayırma yolu bana daha mantıklı geldi; kaynatılmış marinenin tadı biraz keskinleşiyor, taze ayrılan kısım daha temiz kalıyor.