Is marinade reusable, and if so, for how long? My standard base is just wine and soy sauce. I use it for most meats and fish.
–David from Madison
Reusing marinade isn't a good idea because it contains meat, poultry or seafood juices. Over time nasty microorganisms can develop. Start with a fresh marinade each time you cook. And always marinate in the refrigerator. I don’t want you learning the hard way that potentially harmful organisms thrive between 40º to 140ºF. Here is one of my favorite soy-wine marinades.
Yields 3/4 cup, for marinating 1 pound meat, fish, poultry or vegetables, and doubles easily
The teriyaki sauce holds for 2 weeks in the fridge, but once you’ve used it, discard it for safety’s sake. Find sake in liquor shops and mirin in Asian groceries.
1/4 cup soy sauce
1/4 cup mirin (sweetened sake for cooking)
1/4 cup sake
1 tablespoon sugar
Blend all ingredients in a saucepan. Boil 1 minute and cool. Store in a jar in the refrigerator.
Each week, The Splendid Table brings you stories that expand your world view, inspire you to try something new and show how food brings us together. We rely on you to do this. And, when you donate, you'll become a member of The Splendid Table Co-op. It's a community of like-minded individuals who love good food, good conversation and kitchen companionship. Splendid Table Co-op members will get exclusive content each month and have special opportunities for connecting with The Splendid Table team.
Donate today for as little as $5.00 a month. Your gift only takes a few minutes and has a lasting impact on The Splendid Table and you'll be welcomed into The Splendid Table Co-op.