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.
Blend all ingredients in a saucepan. Boil 1 minute and cool. Store in a jar in the refrigerator.
Lynne Rossetto Kasper has won numerous awards as host of The Splendid Table, including two James Beard Foundation Awards (1998, 2008) for Best National Radio Show on Food, five Clarion Awards (2007, 2008, 2009, 2010, 2014) from Women in Communication, and a Gracie Allen Award in 2000 for Best Syndicated Talk Show.