Poll: Do you heat/boil meat marinade after using it?

clevebride2006

I read/hear conflicting things on this. I've been marinating my chicken in a miso marinade (homemade) and the breasts are in the oven. The recipe states to take the remaining marinade and allow it to boil to remove the bacteria (since the meat has been marinating in it all day).

I don't usually do this, but now am questioning myself if- as long as I let it boil- it is ok to use the boiled marinade after the chicken has cooked? 

madelyn07

As long as you boil it, it is ok to use.

I don't ever really do it though, but mostly because I'm not a fan of sauce on or with my food like that. 

kmcp

I have never done that; I can't get past the ick factor. I know I'm being unreasonable.  Oh well.

clevebride2006

madelyn07:

As long as you boil it, it is ok to use.

I don't ever really do it though, but mostly because I'm not a fan of sauce on or with my food like that. 

How long should you boil it to be considered safe?

I love sauce but I'm still a bit icked by it... 

mulan922

if you're hesitant to use it, double the marinade and reserve half for the sauce. I did that for a chicken recipe I just made. I made half the recipe, so I reserved half the sauce.

Kevinslady

I do. My rule of thumb is that it has to boil for at least 1 minute. I do it all the time.

groovygrl

I do it all the time also, if it is a sauce I really like or I know I'll want extra to put on top or put on a side or something. I usually do it for maybe 3-5 minutes. But like pp said you can just make extra too.

MrsWindyCity

Yep, I do. As long as it comes to a full boil, and boils a couple minutes, it's fine. 

candreco

Depending on the marinade, yes.  In most cases, if you're using the marinade as a sauce, you're also reducing it at least a little, so the time it takes to reduce by a third or a half is plenty to kill off any bacteria.