What can a "used" buttermilk marinade be used for?

[High Voltage]

Firstly, I already know the answer to this and that's to throw it away as it will contain "assorted nasties" from, in this case, raw chicken

But this got me thinking. If the marinade is a perfect (or at least pretty good) growing medium for bacteria why won't the chicken that's being marinated be riddled with "stuff"

And if the cooking process renders the meat safe to eat why wouldn't the cooking process fix the used marinade?

 

[danny la rouge]

Smoothie.

 

[farmerbarleymow]

And if the cooking process renders the meat safe to eat why wouldn't the cooking process fix the used marinade?

Possibly, but if the marinade has been sat for many hours after being slathered on the chicken, it's probably pulsating with bacteria by now. I'd just bin it - food poisoning isn't worth the risk.

 

[High Voltage]

The chicken has been marinading over night in the fridge. And if it is pulsating with bacteria won't the chicken also be so pulsating?

 

[danny la rouge]

The chicken has been marinading over night in the fridge. And if it is pulsating with bacteria won't the chicken also be so pulsating?

It’s going to be cooked to at least 83 degrees until the juices run clear. If you want to do that with the milk too, then theoretically it’d be fine. I mean people make gravy, right?

I wouldn’t risk it, but then I’m vegetarian and meat grosses me out anyway.

 

[High Voltage]

Don't get me wrong, it's getting binned

But some reading suggests that boiling for 5 minutes means that some could be used for, say, basting

I'm not even going to do this mind

 

[Yossarian]

It should be fine to reuse as long as it's boiled thoroughly, though boiled buttermilk doesn't sound very appetizing.

 

[JimW]

Fun times lube.

 

[High Voltage]

It should be fine to resuse as long as it's boiled thoroughly, though boiled buttermilk doesn't sound very appetizing.

Yeah! When it's written like that, you have a point

 

[seeformiles]

Well as a parallel, I marinated a pork shoulder in scrumpy for 48 hours before cooking it for Xmas. The scrumpy was thoroughly boiled afterwards and incorporated into the accompanying gravy with no ill effects. As long as it’s heated through to kill any nasties it should be fine

 

[Saunders]

Well as a parallel, I marinated a pork shoulder in scrumpy for 48 hours before cooking it for Xmas. The scrumpy was thoroughly boiled afterwards and incorporated into the accompanying gravy with no ill effects. As long as it’s heated through to kill any nasties it should be fine

That’s reminded me I had 4 bags of ‘ham cider’ in the freezer for years. I cut the odd chunk off but never really fancied it for anything other than pork gravy. I think I used some in a potato gratin.

 

[seeformiles]

That’s reminded me I had 4 bags of ‘ham cider’ in the freezer for years. I cut the odd chunk off but never really fancied it for anything other than pork gravy. I think I used some in a potato gratin.

Scrumpy makes sensational sauce

 

[WouldBe]

You could put it in your tea / coffee.

 

[High Voltage]

Interestingly, the recipe gave the option of using the marinade in the form of a second coating prior to a second dipping in the coating . . . and yunno what? the end result was fucking A. Super crunchy coating and the chicken was done to a turn

This WILL be repeated . . . unless, of course, I'm shitting through the eye of a needle for the next 24 / 48 hours

 

[Saunders]

Interestingly, the recipe gave the option of using the marinade in the form of a second coating prior to a second dipping in the coating . . . and yunno what? the end result was fucking A. Super crunchy coating and the chicken was done to a turn

This WILL be repeated . . . unless, of course, I'm shitting through the eye of a needle for the next 24 / 48 hours

.

 

[Epona]

Any marinade would have to be treated as a raw chicken product and heated to x temp and maintained there for y minutes to kill any bacteria (not sure of the exact temps/times off the top of my head but you get the gist).

You'd also want to do it while the marinade was fresh and any bacteria hadn't had a chance to excrete toxins - and I bet buttermilk provides a lovely load of nutrients in which they can thrive and reproduce, so it probably wouldn't be any good to put it back in the fridge and use it a couple of days later - right away should be ok with the above about temps in mind.

 

[Chilli.s]

Use it to make a nice cappuccino with lots of froth

 

[WouldBe]

Use it to make a nice cappuccino with lots of froth

You mean a chickencino.

 

[farmerbarleymow]

Use it to make a nice cappuccino with lots of froth

I guess it's probably already frothy all on its own. Go for it High Voltage and report back.

 

[Chilli.s]

Feel a bit boakie after saying that now, soz High Voltage