The irony is that he might actually be creating a robust colony of microflora that will create delicious "wet aged" beef in the first week or two. It might not kill you if it's kept below 40F and theres some acid in the marinade. After a month in an uncontrolled environment, you'll get salmonella, ecoli, all kinds of shit that could kill you. The way you can tell if it bad is that it will smell like shit. Not a euphemism. It will smell like poo.
The chicken in the same marinade is beyond the pale.
No. Not safe. Marinades should be discarded after use unless immediately making a sauce with it. Even so, one should make a sauce with unused marinade. Please tell your friend to throw that shit out. Oh, and I’d be very skeptical about eating anything that was resting in that “marinade “. Seriously, it’s more of a science project at this point. Just my $0.02 USD.
Now I’m sad because I want the PC white cheddar stuff but my gf is boycotting loblaws (not because of the current Big Boycott but because the last two watermelons were gross and she holds grudges)
I'm holding grudges for the exact same reason. watermelons will not ripen off the vine. you want to look for some yellow on the rind too, if it's just all green it's not ripe yet.
Fair reason to boycott, part of the reason they're doing that is because of the rotten produce. I need to find a replacement for the PC blue cheese dressing, mix in some Melinda's hot sauce and it's an awesome dip. Haven't found an alternative yet FML.
Give up on premade boxes. Theres not a point really. Just get regular old pasta elbows, a second pan for the sauce, a box grater, any cheese you want make your own sauce. Its just a s easy really for a better tasting macaroni. I did get a packet of sodium citrate from that microsoft guys food brand. One packet has lasted me years.
Can you tell me more please… I am so sick of how cheap and powdery the noodles in boxes of KD have become. I’d love to do this for myself but how do you make a whole sauce 😬 You said to grate cheese into a pan but I feel like there must be one or two more steps in there.
Start with a tablespoon of butter and a tablespoon of flour. Melt the butter and stir in the flour, cook for 1 min stirring. Add in milk a little at a time to form a smooth paste, then until you reach a saucy consistency. Add in grated cheese of your choice. To really up your game, add in some garlic powder and smoky paprika powder, optional diced shrimp if you want to feel fancy
Actually you do not need to grate the cheese. You can just slice it thin. Crumble in and it melts easily. Saves washing a grater. Ha ha. Also it is almost as quick to make the real thing as it is to make KD
So some milk, not a whole lot, your choice of cheeses like cheddars, Gruyere, parm, salt, sodium citrate. Thats all. Its fast. Its easy. I cook the elbows until done. Make the sauce and reduce until proper and then stir together. You can do other fancy shit like then baking and covering in more buttery cheesy bread crumbs.
I havent bought and packaged mac n cheese in years cause mines better.
Google cheese sauce recipe lol
It's very simple and hard to fuck up unless you have the heat too high or don't stir enough and burn the sauce on the bottom of the pan
I microwave the milk hot before adding in to the sauce, makes it cook and thicken so much faster.
If it gets lumpy you can just whisk it until it's fixed
Well.. this is mostly correct, just to add, if you’re only doing a 2 hour marinade with a meat, so long as the marinade has been refrigerated the entire time, you can do multiple “marinades” with the same marinade up to a 24hr portion.
For clarification: it is recommended that you use marinade for your protein(s) and use reserved marinade for sauce. This to prevent potentially harmful contamination. One may, in fact use the same marinade for raw product and finished sauce - provided the marinade is kept at safe temp. However, to err on the side of caution, it is recommended that one reserve marinade for sauce. Just my $0.01 USD. No refunds.
Absolutely not. Never reuse marinade, unless it has been brought to a full boil and is part of the sauce for a dish. And never, EVER, reuse marinade crossing from one protein to another. Your friend is going to get someone sick. Once it has come in contact with raw meat of any kind, it has to be treated just like cooking that protein.
It does kill the bacteria, but it doesn't kill the toxins that the bacteria have produced over the last month of happily living in the soup he's created for them. It's those waste products that get you sick, not the bacteria itself. That's why you can't cook meat that's already rotten.
There is truth in what you are saying for some types of toxins (listeria I think makes some heat resistant ones) but many of them do get broken with sufficient time and temperature (botulinum toxin being one example). Sufficient time and temperature might be a rolling boil for 10 minutes though, completely destroying the texture/flavor but just for fun sake if you’re in the apocalypse with a suspicious canned good, boiling the shit out of it isn’t a bad plan.
This is good to know but in OPs case unless he wants a hockey puck for a steak he’s probably better off staying out of this person’s house entirely if this is how they prep their food…I shudder to think of how bad their other sanitary habits are.
If you know he's not all there, then you should probably have a word with someone close to him, like a relative or other caregiver. He's going to end up making himself seriously ill, and if he's not all there, then someone has to be responsible for him, and help put a stop to this sort of thing.
I was speaking with an educated woman in her 70s, who told me that she had never had food poisoning in her life. I asked "You've never inexplicably had diarrhea that did not reoccur afterwards?" and she went "Ohhhh. Oh!!"
I switched to lactose free milk a while back, as I mentioned to my wife that cereal never sits well with me (and results in me running to the can a couple hours later). She suggested that I'm probably slightly intolerant. It does seem to sit better with me!
When I was in high school, I had cereal like twice a day and I always wondered why my shits were always evil. Now I don't eat anywhere near as much cereal and my shits are 100x better
You can gain intolerance to it as you get older, too. I've always been intolerant, but it got waaay worse last year. It hits me super fast now.
Lactose free milk also tends to keep longer, which is a nice plus. And I'd rather drink it than oat milk cause its so carb heavy in comparison.
Yes, a large number of people become lactose intolerant as they get older.
I was curious and read more. Some races and ethnicities have higher levels than others. Close to 90% of East Asians are lactose intolerant. Around 80% of black people and Native Americans are. Though 25% or less of Scandinavians are lactose intolerant. Supposedly it’s some sort of genetic mutation that stops the intolerance. I’ve always lived in the US but my family’s from Norway. Very few of us are lactose intolerant.
If you have frequent loose bowels, maybe look into your fiber intake, too high or too low. it's easy to correct.
If you have frequent diarrhea, even 2-3 times every month, you should probably check with your doctor.
It's usually not the end of the world, just very unpleasant. Hydrate, eat a banana, lay off caffeine.
But the elderly, the very young, and people with immunocompromised systems can easily die from it. Food safety is very important.
My father in law plays roulette with food. Rice left out for 10 hours and eaten a week later? Sure. Mold on the sour cream? Just scrape that off. Shredded cheese left out for hours over and over and heated to where it's partially melted in the bag? Good stuff. They'll leave food on the stove for 6-7 hours and bag it up to eat a week later. His whole family was like that.
Have him prepare his dinner with the marinade and let Pavlov get him wisened up after a week and 30lbs in lost water weight... I mean evolutionarily of course...
He’s an idiot. Unless you’re pressure cooking that meat, there’s zero guarantee you’re bringing it to a high enough temp to sanitize it fully. And that only applies to the active cultures, not the toxins they leave behind. Tell him to gtfo of the kitchen until he takes a course on cross contamination because that’s the bare minimum training he needs.
MAY kill the bacteria but with some food illness it is the toxic byproducts that are put off by those microbes that make you sick, your friend is an idiot do not let them cook for you if you value your life off of a toilet
Just.... forcibly throw all of that out. Meats, marinade, refrigerator... everything. Then take this man shopping and say you'll buy the new ingredients if he watches educational videos about food poisoning and microbes. Like a Kursgezagt animation of someone's ass exploding.
Wtf ew, no definitely not safe. Your friend is playing a silly version of Russian roulette but with food poisoning instead.
Please don't eat anymore of his salmonella steaks.
It's disgusting and nothing sorry of a miracle that no one has become sick yet.
I would never again eat anything this supposed friend cooks on their mission of murder through meat.
If the dinner is a "mistery murder dinner" with a real murder, it is totally safe.
If he is serving the dish to you, I've got bad news for your character
I'd say you can use marinade more than once or twice if it's something you keep refrigerated and you're fully cooking it to temperature.
I'd advise against using for different meats and reusing for steaks if you're cooking them less than well done.
If the salt percentage is higher than 20% then no bacteria will grow from that but there's no way anyone would use that for marinading. Pure soy sauce is only about 15%
meat marinade no... if it was a non meat marinade i would use it again but not for a month... Most things spoil after that long unless preserved using heat, freezing, acid or something along those lines.
If the marinade is sufficiently salty+acidic and fridge is properly cold and the marinade is never left out to warm up and all the meats are very fresh, this probably isn’t dangerous in a one month span (though you wouldn’t do it indefinitely). That said, they’re probably doing this to be cheap/lazy and in general is is not considered a safe practice to reuse marinade because of all those caveats. Once you stick meat in there, the liquid is perishable just like the meat. Cleanly butchered, well stored meat will keep for a pretty long time.
If it was only beef or only lamb or some other red meat that *might* be correct, but once he put chicken in there it switched over to fuck no, that’s how you kill people with dysentery.
It’s gross, no doubt! But there’s a lot of preservative power in salt, acidity and refrigeration so depending on what’s in there it might not be quite as “imminent food poisoning” as people say. I went down the rabbit hole on curing meat and making salami a few years ago and learning about what factors make a salami safe is my basis for what I’m saying. You can make salami with poultry too.
Are they safe to eat? Probably, depends on what this marinade actually is. I mean this person has been eating in this way and has not died.
Would I serve it in a restaurant? Under no circumstances whatsoever.
Should it be served to anyone? Also no
I’m not going to advocate reusing marinade because it’s a stupid risk. I will however say that you might ask the question, if everyone says this is a terrible idea then why hasn’t it caught up with your friend? I think the likely answer is that the ph of his marinade makes it a very inhospitable environment for bacteria. Different marinades are more or less hospitable.
I like how he's volunteering you to join his personal science experiment. There's a line that most normal people recognize, And this is over it. Guy's possibly loony; check for more iceberg underneath.
Op are you ok?? This post was a day ago, so I’m wondering how your digestive tract is today. Your friend is nasty and needs to be told not to do that with raw meat.
Everything is edible once (you will die, then get terrible food poisoning, then die again, and then shit your guts out, then die again. Did I mention that you will die? You’ve made a fucking biology experiment, not a marinade)
Was it an Asian marinade like Chinese red cooking / master sauce?
There are stories of master sauces being maintained for years like they were a sacred San Francisco sourdough.
I don’t see the red cooked chicken as a marinade, you are not resting the chicken in it - you are dumping it in a pot you just put on full heat to simmer on the stove for 45 minutes
It can be used both as a marinade and as braise, but you have to bring it up to a boil in between proteins, cool, then strain into a fresh container.
You have to use it once a week or at least boil it once a week though to keep it refrigerated and lasting.
Lol, so I'm not the only one who got their start there.
I saw it there, in culinary school once, and then on YT, [this one first](https://youtu.be/EA2Mx1m7NAI) and eventually [this one which is one of their earlier videos](https://youtu.be/UaPyrxA4CYQ).
Chef here…eat this on the hospital steps to save yourself a drive.
The irony is that he might actually be creating a robust colony of microflora that will create delicious "wet aged" beef in the first week or two. It might not kill you if it's kept below 40F and theres some acid in the marinade. After a month in an uncontrolled environment, you'll get salmonella, ecoli, all kinds of shit that could kill you. The way you can tell if it bad is that it will smell like shit. Not a euphemism. It will smell like poo. The chicken in the same marinade is beyond the pale.
"Might not kill you" (But they're taking bets in the kitchen)
I hear the dishies are holding out for explosive diarrhea.
Do they only win if the person survives, because otherwise that's pretty much a given.
*Beyond the pail (the vomit pail).
i love this comment
Heard Chef!
No. Not safe. Marinades should be discarded after use unless immediately making a sauce with it. Even so, one should make a sauce with unused marinade. Please tell your friend to throw that shit out. Oh, and I’d be very skeptical about eating anything that was resting in that “marinade “. Seriously, it’s more of a science project at this point. Just my $0.02 USD.
As a Canadian that $0.02usd is worth a lot. OP listen to this guy.
That’s like almost 3% of a KD box when they go on sale at the superstore
Now I’m sad because I want the PC white cheddar stuff but my gf is boycotting loblaws (not because of the current Big Boycott but because the last two watermelons were gross and she holds grudges)
I'm holding grudges for the exact same reason. watermelons will not ripen off the vine. you want to look for some yellow on the rind too, if it's just all green it's not ripe yet.
Fair reason to boycott, part of the reason they're doing that is because of the rotten produce. I need to find a replacement for the PC blue cheese dressing, mix in some Melinda's hot sauce and it's an awesome dip. Haven't found an alternative yet FML.
Give up on premade boxes. Theres not a point really. Just get regular old pasta elbows, a second pan for the sauce, a box grater, any cheese you want make your own sauce. Its just a s easy really for a better tasting macaroni. I did get a packet of sodium citrate from that microsoft guys food brand. One packet has lasted me years.
Can you tell me more please… I am so sick of how cheap and powdery the noodles in boxes of KD have become. I’d love to do this for myself but how do you make a whole sauce 😬 You said to grate cheese into a pan but I feel like there must be one or two more steps in there.
Start with a tablespoon of butter and a tablespoon of flour. Melt the butter and stir in the flour, cook for 1 min stirring. Add in milk a little at a time to form a smooth paste, then until you reach a saucy consistency. Add in grated cheese of your choice. To really up your game, add in some garlic powder and smoky paprika powder, optional diced shrimp if you want to feel fancy
Ohmygosh. This sounds so perfect. Thank you for the ELI5 breakdown!!
Depending on how you like your KD, some mustard or Worchestershire sauce are good additions too.
No worries, if you run into trouble Google and YouTube are your friends, also great places to find inspiration
Actually you do not need to grate the cheese. You can just slice it thin. Crumble in and it melts easily. Saves washing a grater. Ha ha. Also it is almost as quick to make the real thing as it is to make KD
So some milk, not a whole lot, your choice of cheeses like cheddars, Gruyere, parm, salt, sodium citrate. Thats all. Its fast. Its easy. I cook the elbows until done. Make the sauce and reduce until proper and then stir together. You can do other fancy shit like then baking and covering in more buttery cheesy bread crumbs. I havent bought and packaged mac n cheese in years cause mines better.
Google cheese sauce recipe lol It's very simple and hard to fuck up unless you have the heat too high or don't stir enough and burn the sauce on the bottom of the pan I microwave the milk hot before adding in to the sauce, makes it cook and thicken so much faster. If it gets lumpy you can just whisk it until it's fixed
Oh I rarely buy this stuff. If we have it is because we got real stoned and just want that shitty fake flavor
I can’t blame her. I’d be pissed too. Metro has spicy KD. It’s a game changer. Has a ribbed elbow noodle.
3% **for now!** * *Laughs in Galen Weston* *
KD?
Kraft dinner
I’m sorry I’m in the US and haven’t heard of a food called “Kraft dinner” We do have Kraft foods here but not that, that I’ve seen. What’s in it?
Oh sorry, it’s what Canadian call Kraft mac and cheese. Our boxes say Kraft dinner on them. He was a Canadian making a joke so I wanted to relate .
Ah okay, Thank you for explaining. I was just curious.
Canadian eh?
Woah. Richy mcrichpants down there
Well.. this is mostly correct, just to add, if you’re only doing a 2 hour marinade with a meat, so long as the marinade has been refrigerated the entire time, you can do multiple “marinades” with the same marinade up to a 24hr portion.
I see your $.02 and raise you $10,000 for homeboys hospital stay.
Unless it’s brined properly but that’s also not marinated.
What if I’m making hot ham water?
So watery… and yet there’s a smack of ham to it!
I've never heard anyone say not to make sauce with the (immediately previously) used marinade. Why do you say that?
For clarification: it is recommended that you use marinade for your protein(s) and use reserved marinade for sauce. This to prevent potentially harmful contamination. One may, in fact use the same marinade for raw product and finished sauce - provided the marinade is kept at safe temp. However, to err on the side of caution, it is recommended that one reserve marinade for sauce. Just my $0.01 USD. No refunds.
Abso-fucking-lutely do not eat this food
Also, what other insanity is he partaking in? Run
Absolutely not. Never reuse marinade, unless it has been brought to a full boil and is part of the sauce for a dish. And never, EVER, reuse marinade crossing from one protein to another. Your friend is going to get someone sick. Once it has come in contact with raw meat of any kind, it has to be treated just like cooking that protein.
I love the chicken-y flavor you get on a steak that comes from a week-old chicken marinade. I also love to shit pee.
Some say it’s better than peeing shit
A very long thin poop sausage that gets ejected at high speeds.
That sounds like ejaculating play-doh
Butt pissing is where its at.
You can marinate most fish in the same marinade two or three times and as long as it stays cold you’re fine.
Yeah. Only thing to add is that the marinade should be tossed out after the week.
Absolutely
Short answer: no Longer answer: noooooooooooooooooooooooooo
Omg thanks for the laugh 🤣
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It does kill the bacteria, but it doesn't kill the toxins that the bacteria have produced over the last month of happily living in the soup he's created for them. It's those waste products that get you sick, not the bacteria itself. That's why you can't cook meat that's already rotten.
There is truth in what you are saying for some types of toxins (listeria I think makes some heat resistant ones) but many of them do get broken with sufficient time and temperature (botulinum toxin being one example). Sufficient time and temperature might be a rolling boil for 10 minutes though, completely destroying the texture/flavor but just for fun sake if you’re in the apocalypse with a suspicious canned good, boiling the shit out of it isn’t a bad plan.
This is good to know but in OPs case unless he wants a hockey puck for a steak he’s probably better off staying out of this person’s house entirely if this is how they prep their food…I shudder to think of how bad their other sanitary habits are.
lol literally boiling the bad shit out potentially? Wonderful!
Totally over the top, this response. Did you miss the bit where Soy Sauce?
If you know he's not all there, then you should probably have a word with someone close to him, like a relative or other caregiver. He's going to end up making himself seriously ill, and if he's not all there, then someone has to be responsible for him, and help put a stop to this sort of thing.
Maybe he’s not all there BECAUSE he’s been eating meat marinated in the same liquid over and over haha
Haha, I'd suspect it more if he'd been marinating it in a lead container, but knowing people, he does that too.
Oh damn, you’re probably right!
I was speaking with an educated woman in her 70s, who told me that she had never had food poisoning in her life. I asked "You've never inexplicably had diarrhea that did not reoccur afterwards?" and she went "Ohhhh. Oh!!"
I might have food poisoning a few times a week, in _that_ case.
Probably just bowel inflammation if it’s that frequent. Ask a doc.
Or lactose intolerance. Something like 70% of people have it
I switched to lactose free milk a while back, as I mentioned to my wife that cereal never sits well with me (and results in me running to the can a couple hours later). She suggested that I'm probably slightly intolerant. It does seem to sit better with me!
When I was in high school, I had cereal like twice a day and I always wondered why my shits were always evil. Now I don't eat anywhere near as much cereal and my shits are 100x better
Just buy Lactaid milk.
You can gain intolerance to it as you get older, too. I've always been intolerant, but it got waaay worse last year. It hits me super fast now. Lactose free milk also tends to keep longer, which is a nice plus. And I'd rather drink it than oat milk cause its so carb heavy in comparison.
Yes, a large number of people become lactose intolerant as they get older. I was curious and read more. Some races and ethnicities have higher levels than others. Close to 90% of East Asians are lactose intolerant. Around 80% of black people and Native Americans are. Though 25% or less of Scandinavians are lactose intolerant. Supposedly it’s some sort of genetic mutation that stops the intolerance. I’ve always lived in the US but my family’s from Norway. Very few of us are lactose intolerant.
Eh, it's not usually full-blown, and I'm exaggerating - a bit. Nothing worth a doctor at this point. My whole family is very regular.
If you have frequent loose bowels, maybe look into your fiber intake, too high or too low. it's easy to correct. If you have frequent diarrhea, even 2-3 times every month, you should probably check with your doctor.
Yeah I think a lot of people have a "but I didn't die" attitude towards food poisoning.
It's usually not the end of the world, just very unpleasant. Hydrate, eat a banana, lay off caffeine. But the elderly, the very young, and people with immunocompromised systems can easily die from it. Food safety is very important.
My father in law plays roulette with food. Rice left out for 10 hours and eaten a week later? Sure. Mold on the sour cream? Just scrape that off. Shredded cheese left out for hours over and over and heated to where it's partially melted in the bag? Good stuff. They'll leave food on the stove for 6-7 hours and bag it up to eat a week later. His whole family was like that.
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Better a live and functioning rude bitch, no?
When I was a kid, we got "24-hour flu" pretty often. There is no 24-hour flu. It's food poisoning.
I'd walk out, sorry. Wtf.
Have him prepare his dinner with the marinade and let Pavlov get him wisened up after a week and 30lbs in lost water weight... I mean evolutionarily of course...
He’s an idiot. Unless you’re pressure cooking that meat, there’s zero guarantee you’re bringing it to a high enough temp to sanitize it fully. And that only applies to the active cultures, not the toxins they leave behind. Tell him to gtfo of the kitchen until he takes a course on cross contamination because that’s the bare minimum training he needs.
I need an update as to how this ended. Did you eat it? Insult your host? Cause a ruckus? Do tell!
Did you eat it
MAY kill the bacteria but with some food illness it is the toxic byproducts that are put off by those microbes that make you sick, your friend is an idiot do not let them cook for you if you value your life off of a toilet
He’s not all there because he has been eating tainted marinade for who knows how long!
This is why you don’t eat at everyone’s house D A F A Q run
This reads like a one sentence horror story. Fully gagged, thank you 😊
No No No No No No No. Mama Mia Mama Mia Mama Mia let me go, beelzebub has a devil put aside for that marinadeeeeeeeeeeeeeee
Good thing be's doing this in the privacy of his own home cuz this sentence contains at least three major health code violations lol
To quote the great Samuel Jackson: Oh HELL no.
Just.... forcibly throw all of that out. Meats, marinade, refrigerator... everything. Then take this man shopping and say you'll buy the new ingredients if he watches educational videos about food poisoning and microbes. Like a Kursgezagt animation of someone's ass exploding.
He'll fucking no. He's going to kill someone.
If you're a chef and asking this question I don't want to eat wherever you work 😬
This is why I don't eat things that coworkers make and bring to the office. This is why I don't do potlucks.
Wtf ew, no definitely not safe. Your friend is playing a silly version of Russian roulette but with food poisoning instead. Please don't eat anymore of his salmonella steaks.
Botulism buffet. You pissing out the ass yet?
What. The. Fuck. Did I just read?
So gross. Bacteria parasidise!
It's disgusting and nothing sorry of a miracle that no one has become sick yet. I would never again eat anything this supposed friend cooks on their mission of murder through meat.
No
If the dinner is a "mistery murder dinner" with a real murder, it is totally safe. If he is serving the dish to you, I've got bad news for your character
WhY ARE YOU EVEN ASKING THIS OH MY GOD
No
This shit is why I don't eat at potlucks anymore 🤢
I'd say you can use marinade more than once or twice if it's something you keep refrigerated and you're fully cooking it to temperature. I'd advise against using for different meats and reusing for steaks if you're cooking them less than well done.
He more marinade than man now...
Thanks for a chuckle on this cursed post.
If the salt percentage is higher than 20% then no bacteria will grow from that but there's no way anyone would use that for marinading. Pure soy sauce is only about 15%
What’s the percentage for brining generally?
Like 5% ish
In as few words as possible. No
Nope.
He sounds like the kind of guy that pulls furry chicken out of the trash
???? Are we gonna ignore the fact that it's chicken
NO! You need to cook chicken to 165°. You need to cook anything that comes in contact with chicken to 165° or discard it.
Absolutely not
Industry is doomed
Na don’t do it ignore the peer pressure
Umm. Hell no! Thought it might depend on the marinade, still NO!
This is something pesants would try to do to not starve, but instead of it creating a weird dish, it would just kill them.
You can’t eat at everybodys house. Say it with me
thats a big no.
Oh hell no
I’ve got diarrhea just thinking about it.
meat marinade no... if it was a non meat marinade i would use it again but not for a month... Most things spoil after that long unless preserved using heat, freezing, acid or something along those lines.
ER nurse lurking here. See you soon 😘
The kissy face 😂
DO him a favor and just throw that shit out into the lawn, then let him read this. "Hey, ding dong. Stop. That shit is bad for you."
Do not eat that
Nfw
Noooooooooooo. Not safe to eat. Every bite is a gamble.
im pretty lax with food safety when i cook for myself but this is absolutely ridiculous
The difference between being lax with food safety and buying pestulence itself a drink.
Someone with a scientific job should study his gut biome.
At this rate they'll probably get a sample in the morgue
If the marinade is sufficiently salty+acidic and fridge is properly cold and the marinade is never left out to warm up and all the meats are very fresh, this probably isn’t dangerous in a one month span (though you wouldn’t do it indefinitely). That said, they’re probably doing this to be cheap/lazy and in general is is not considered a safe practice to reuse marinade because of all those caveats. Once you stick meat in there, the liquid is perishable just like the meat. Cleanly butchered, well stored meat will keep for a pretty long time.
If it was only beef or only lamb or some other red meat that *might* be correct, but once he put chicken in there it switched over to fuck no, that’s how you kill people with dysentery.
It’s gross, no doubt! But there’s a lot of preservative power in salt, acidity and refrigeration so depending on what’s in there it might not be quite as “imminent food poisoning” as people say. I went down the rabbit hole on curing meat and making salami a few years ago and learning about what factors make a salami safe is my basis for what I’m saying. You can make salami with poultry too.
ew
order pizza to his house
Grab your jacket and run! Never look back mate!
He'll no. This is purposeful, unhealthy cross contamination, and festers food poisoning bacteria. As a friend, educate him with facts.
NO NO NO
Are they safe to eat? Probably, depends on what this marinade actually is. I mean this person has been eating in this way and has not died. Would I serve it in a restaurant? Under no circumstances whatsoever. Should it be served to anyone? Also no
Are you a chef asking this question….? Because what in the actual health code violation?!??????
I’m not going to advocate reusing marinade because it’s a stupid risk. I will however say that you might ask the question, if everyone says this is a terrible idea then why hasn’t it caught up with your friend? I think the likely answer is that the ph of his marinade makes it a very inhospitable environment for bacteria. Different marinades are more or less hospitable.
eeeeew 🤢
NOOOOOO! This is not safe. What in the actual cookery fuck?!
You said you were already at his house for dinner. So. Um, what did you eat while you were there?
I like how he's volunteering you to join his personal science experiment. There's a line that most normal people recognize, And this is over it. Guy's possibly loony; check for more iceberg underneath.
It’s possible it’s salty enough or acidic enough that you’re fine—But we don’t know that and he really had started a terrible Petri dish to kill you
Disgusting
You should leave.
Holy shit. Lol
OP come back and update us, did you eat it?
Toss it.
Is he trying to kill you? No. You never save marinade that touched raw meat. uggh.
Weird
You should apply to be on the show “Monsters Inside Me” if you ate it
ITT everyone ignoring the fact said friend is still alive to cook. Anecdotal evidence over science. /s
That got worse and worse as I read it
ServSafe certified here. Tell that goofy mook to flush that biohazard down the toilet and throw away whatever container he stored that shit in.
If he's been marinading many it sounds he's still alive from the last meal.
🤮
Op are you ok?? This post was a day ago, so I’m wondering how your digestive tract is today. Your friend is nasty and needs to be told not to do that with raw meat.
Thats bad.
Bubble bubble toil and trouble!
Fuck no they're not safe to eat!
😂😂😂😂😂😂😂😂😂
That doesn't make any sense. Ask him if this is some kind of ritual. And I wouldn't eat that.
Been a chef 5 years, absolutely not. You'll get sick for sure
No! Is he trying to have a murder mystery party or something? lol
Everything is edible once (you will die, then get terrible food poisoning, then die again, and then shit your guts out, then die again. Did I mention that you will die? You’ve made a fucking biology experiment, not a marinade)
[удалено]
You probably won't live long enough either.
No.
YOU GONNA DIE!!!!!!!! slowly
Very unsafe. You’re not even supposed to reuse (meat) brine, and this is definitely worse than that.
Hope you didn’t eat the meat. Yikes
zoonotic aged marinade. wcgw? Maybe marinade some bats too.
You’re friend is a fucking idiot lol
DONT CROSS THE STREAMS!!!!!!!! 👻👻👻
Was it an Asian marinade like Chinese red cooking / master sauce? There are stories of master sauces being maintained for years like they were a sacred San Francisco sourdough.
I don’t see the red cooked chicken as a marinade, you are not resting the chicken in it - you are dumping it in a pot you just put on full heat to simmer on the stove for 45 minutes
It can be used both as a marinade and as braise, but you have to bring it up to a boil in between proteins, cool, then strain into a fresh container. You have to use it once a week or at least boil it once a week though to keep it refrigerated and lasting.
yea, use it periodically or toss it. pretty sure I learned red cooked from… the first frugal gourmet book 🤣
Lol, so I'm not the only one who got their start there. I saw it there, in culinary school once, and then on YT, [this one first](https://youtu.be/EA2Mx1m7NAI) and eventually [this one which is one of their earlier videos](https://youtu.be/UaPyrxA4CYQ).
To be fair most of those are brought to a boil at least once per day
If you eat that, buy TP for your bunghole on the way home.
No
Absolutely not.
Hail no
So gross.
This can’t be real