WaterPixie
Regular Member
Is it safe to add veg etc into a pan or marinade mixture containing raw chicken or beef?
Safe to add vegetables to raw meat/marinade?
- Thread starter WaterPixie
- Start date
badjak
Legendary Member
As long as you cook it for long enough (15+ minutes), it will be.
JAS_OH1
Forum GOD!
Yeah, after I marinade meat and cook it, I will even sometimes bring the marinade up to 200F/93C long enough for it to heat through thoroughly and put the meat back in the marinade. I have done that with lamb chops and chicken both.
If you are worried about cooking your vegetables for too long and would rather not risk using the marinade that had the raw meat in it, try heating the marinade up until it's at a safe temperature. I think that 175F/80F is likely high enough, but I do 200F just to be on the safe side. I usually do it in a glass pan that I put in the oven and I haven't checked my oven temp lately to make sure it's calibrated correctly, so 200F works for me.
Barriehie
Legendary Member
I take the marinade and, depending on the flavor profile, will reduce it down and save for "flavor shots" to add to whatever.
Why would you want to add veg to a marinade? What veg would you add? Cauliflower? Peas? Broccoli? Carrots? Cabbage?
JAS_OH1
Forum GOD!
Grilled marinated vegetables are delicious.
Edited to add: grilled asparagus, bell peppers, onions, portabella mushrooms come to mind, though I have no idea what the OP had in mind.
Last edited:
I absolutely agree.. I'd add eggplants to that , although I know you don't like them.
However, I understood the question as "is it safe to add vegetables to a chicken/meat marinade" and, I just wasn't quite sure why you'd want to add veg to a marinade wth meat in it.
JAS_OH1
Forum GOD!
Understood. I suppose that if someone didn't care if the flavor profile was the same and they don't like waste, they might be thinking of ways to use the excess marinade. Again, I've no idea what the OP has in mind here.
WaterPixie
Regular Member
Sorry I don't even know what I wrote about the marination. I suspect I was half asleep.
What I mean is, can I add veggies, onions, aromatics etc in with raw chicken in a pan to cook it all together?
I plan to make stir fry noodles today with chicken breast thinly sliced, with a variety of veg, but will start with whatever takes longest to cook, so veg that takes a long time, then my thinly sliced chicken along with onions and other veg, and then the garlic and ginger. Then my sauces, such as oyster sauce, soy sauce etc.
Or must I cook chicken first, then veg and onions etc?
What I mean is, can I add veggies, onions, aromatics etc in with raw chicken in a pan to cook it all together?
I plan to make stir fry noodles today with chicken breast thinly sliced, with a variety of veg, but will start with whatever takes longest to cook, so veg that takes a long time, then my thinly sliced chicken along with onions and other veg, and then the garlic and ginger. Then my sauces, such as oyster sauce, soy sauce etc.
Or must I cook chicken first, then veg and onions etc?
badjak
Legendary Member
You can do as you describe, but you will be boiling instead of frying.
Too much liquid to fry
I would only marinate the chicken, drip dry, then fry.
Remove from pot/pan/skillet/wok.
In a seperate pot, boul the marinade for about 10 minutes. You can add extra liquid if needs be. This is boiling is for food safety reasons
Fry the vegetables in the pan you used for the chicken. Then a couple of minutes before everything is done, add the chicken back and add the boiled marinade
Too much liquid to fry
I would only marinate the chicken, drip dry, then fry.
Remove from pot/pan/skillet/wok.
In a seperate pot, boul the marinade for about 10 minutes. You can add extra liquid if needs be. This is boiling is for food safety reasons
Fry the vegetables in the pan you used for the chicken. Then a couple of minutes before everything is done, add the chicken back and add the boiled marinade
medtran49
Forum GOD!
If the chicken is wet with a marinade, pat it dry, then proceed as you wrote, longest cooking to least. If it's plain chicken, proceed as you wrote. Then add your sauces when everything is almost done.
Also, have everything ready to go, don't try to prep, measure, etc., as you are cooking. Things will overcook. Do this when making fried rice as well.