Remove Marinade Before Cooking: To prevent flare-ups on the grill and ensure properly browned meat when sautéing or stir-frying, wipe off most of the excess marinade before cooking. Keep just a little marinade on the meat surface to maximize flavor.
USDA research found that washing or rinsing meat or poultry increases the risk for cross-contamination in the kitchen, which can cause foodborne illness.
It is never a good idea to wash meats and poultry. Regardless of whether it takes place before cooking, freezing, or marinating, washing can lead to cross-contamination. Cross-contamination is when bacteria spread from the meat to other areas, such as the hands and kitchen surfaces.
Information. Most recipes for marinating meat and poultry recommend six hours up to 24 hours. It is safe to keep the food in the marinade longer, but after two days it is possible that the marinade can start to break down the fibers of the meat, causing it to become mushy.
Key step: Always start with a dry surface on the meat so you get a sear, not a steam. Even if you marinate the meat, pat it dry before cooking.
Most recipes say to discard the marinade after you remove the food that was being marinated. According to the U.S. Department of Agriculture's www.foodsafety.gov website, marinades can be reused, but only if they are boiled for five minutes to kill any potential bacteria.
Don't rinse meat before cooking.
Many people believe you should wash or rinse raw poultry, beef, pork, lamb or veal before cooking, but it's actually not necessary. Any bacteria that might be on it will be killed during the cooking process.
Secondly, soaking meat too long in an acidic marinade can weaken the protein bonds on the surface of the meat and turn it all to mush or rubber.
Another option is to pierce your meat all over with a fork and then soak it in vinegar for 1 to 2 hours before you cook it.
According to the USDA, it's not recommended to wash any raw meat before cooking. Not only does it not remove all bacteria, it also causes the bacteria on the meat to get on the sink or other surfaces that get splashed in the process of washing.
No, you shouldn't wash chicken. Washing raw chicken doesn't clean it, but it can actually spread germs in your kitchen. Raw chicken can have bacteria on its surface, including Salmonella, which can transfer into your sink, on your dishes or even onto nearby food. Just use paper towels to blot the chicken instead.
Make sure the container of marinating food is fully covered. Place it on the bottom shelf in the refrigerator (at or below 40°F), not on the kitchen counter. This will keep food out of the temperature "danger zone," which is the temperature range where bacteria multiplies and may reach unsafe levels.
Don't marinate in metal containers. Metal can react chemically with the acids in the marinade and cause a change in flavor. Try glass, food-grade plastic containers, or heavy-duty zip-top plastic storage bags.
Too much salt
No salt can render food almost inedible, too much salt and you have the same result. In a marinade, it is better to err on the side of little to no salt. Salt pulls moisture out of flesh so you could wind up with a tough and dry piece of meat.
Lemon juice, vinegar, and other acidic solutions may help reduce bacteria in raw meat, but they don't seem to combat harmful viruses. The best way to prevent cross contamination is to follow food safety measures like washing your hands and keeping cooked and raw foods separate when storing and cooking them.
But in some cases, marinating can actually damage the meat. If you have very much acidity in the marinade -- vinegar or lemon juice, for example -- too long a bath can make the meat mealy.
Today, marinades are generally used to bring out the flavor of the meat. An ideal ingredient for this purpose (among many other uses!) is apple cider vinegar. As a powerful bactericide, it helps eliminate any impurities in the meat.
Consumers should rinse their fresh fruits and vegetables with cold water, but not raw poultry, meat or eggs, according to the experts. For decades, the Department of Agriculture has been advising against washing raw poultry and meat.
To avoid cross contamination and food poisoning, cooking meat properly is the best way to ensure it's safe to eat. “Finally, a chef's note – the quality and taste can decrease after washing red meat.
If some of the marinade is to be used as a sauce on the cooked food, reserve a portion of the marinade before putting raw meat or poultry in it. However, 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.
Marinades that are boiled for safety can be used as a sauce all on their own or additional ingredients can be added as desired. Depending on how thick or thin you want your sauce, you may need to add additional liquid to the marinade since boiling will also reduce and thicken the liquid.
Frugal cooks can put the leftover marinade to use as a sauce, but it must first be boiled for five minutes to destroy any harmful bacteria. This boiling process will render it useless as a tenderizing marinade, but it can still impart some flavor as a sauce.