annpeeples
I agree with whatever any one has said-i was taught, during my years of certification for food handling from the state of Wisconsin, that one should never keep a marinade on raw meat.My Mom used to rinse a flank steak after she marinated it for 12 hours.and that was in the 60s.Do whatever pleases you, I was just offering my opinion.
In the professional kitchen where I once worked, we often used the marinade as the base of the sauce. We never had a problem, we were completely following code by bringing the marinade to a boil. Often adding stock first, then bringing to a boil.
If we wanted to use the cold marinade, then we'd reserve a portion of the marinade for that purpose, and not let that reserve portion touch raw meat.
I don't know who your teachers in Wisconsin were, but they must not have been aware of these sources:
http://beeftips.com/safety_purchase.htm "Do not use marinade which has been in contact with raw meat, fish or poultry as a sauce for the cooked food without first
bringing the marinade to a boil for at least one minute. "
http://www.fsis.usda.gov/Fact_Sheets/Barbecue_Food_Safety/index.asp if the marinade used on raw meat or poultry is to be reused, make sure to
let it come to a boil first to destroy any harmful bacteria. http://www.foodsafety.wisc.edu/foodfacts.html If some of the marinade is to be used as a basting sauce while cooking,
either reserve a portion separately before adding the raw meat, poultry, or seafood,
or boil the marinade for 1 minute before using it as a basting sauce.
Perhaps your teachers were overly cautious, which can be very wasteful and costly for a business.
Again, no one suggested John re-use his marinade, its the washing off that is odd. Brushing off excess? sure. But rinsing with water? that has nothing to do with food safety, Absolutely nothing. The food gets cooked, so does any residual marinade still clinging to the meat. If you're too worried about bacteria in the the residual marinade that you need to wash the meat, you might as well throw out the meat, because it's the meat that infected the marinade, not the other way around.
