Marinating meat gives you incredible flavour, but basting on the grill or in the oven with that same marinade can really make a dish. Here’s a simple tip: When you make your marinade, reserve half of it for basting. That way you’ll never baste with marinade the meat just sat in.
When you don’t have enough marinade, it can be tempting to reuse the marinade that the meat has been soaking in. But that can lead to all sorts of food-borne illnesses, since you’re reapplying the juices from the uncooked meat right on top of your freshly cooked meal. Saving half before you start cooking means you can add a flavour punch while cooking, and you don’t have to worry about food safety. Taking this easy step allows you to enjoy your flavour packed meat worry free.
How to Make a Marinade [Bon Appetit]