Marintating raw chicken???!
Marintating raw chicken???
my room mate marintates chicken then saves the left over marrinate , freezes it and then lets it thaw out and microwaves it.......is this safe? i always thought anything that touches raw meat should be tossed out! any thoughts on this???
Answers:
You are correct! I would be careful NOT to eat anything she prepares with that leftover marinade!
Ultimately if it's brought to a high enough temperature it will kill whatever bacteria may be in it.
But I wouldn't do it...yuck...
its probably not the safest way to go about it... if they was to boil it .. it would be ok
You are right, anything that is used to marinate raw meat should be discarded after use. I have a problem about wasting food, I hate to see food wasted, but I draw the line at unsanitary food handling.
You are right, anything that comes to the contact of any form of raw mwat should be tosses out. However, if the marinade is in the freezer for about a day that is fine as long as it is in there in a sealed container and when it is in the microwave, it is in a sealed container as well. But it is close to impossible to maintain the precautions as well as it should be so just to be in the safe side, throwing away the marinadd will be the best idea.
Technically it's...OK. Depends on how they thaw it out. And I'd trust boiling it on the stove over nuking it. But it is an acceptable practice if it's boiled long enough and it doesn't thaw on the counter. Maybe suggest boiling it first before freezing?
Just my thoughts.
Your room mate is rolling the botulism dice and will eventually lose. There are some bugs that are not temperature sensitive and will survive the freezer and microwave.
Eat elsewhere.
Raw chicken (or any poultry) is one of the easiest meats to
catch salmonella from. Care should be taken to keep hands
and counter tops clean during preparation. Never and I say
never--use any chicken or raw fish marinade over again.
If you wish to barf up your guts for 3 days...you can chance it.
No it's not safe. Any liquid that has come in contact with raw meat (especially chicken/poultry) must be thrown out or if to be used again has to be boiled for at least 3-5 minutes to kill all harmful bacteria. Really she shouldn't reuse it or shouldn't freeze it to begin with.
Seems as if it would be better to boil it right away, maybe in the pot she cooked the chicken in. Let it boil awhile, and only then freeze it. I'd be nervous about what the little bugs are doing while the stuff is freezing and thawing again. Kill 'em first!