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I would not use any sauce that has touched raw chicken again. I would not touch any food after coming in contact with raw chicken without washing my hands vigorously. I have never really seen any worthwhile improvement in letting meats rest in sauce. Cooking in sauce sure is a valid technique but marinades never really did anything more or better than ...


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I don't know about buttermilk marinade. You can reuse marinade used for meat if you cook/boil it enough to kill bacterias. https://www.thespruceeats.com/making-marinades-safe-331649 "The most effective way to kill the germs and make the marinade safe to eat is to boil it. This is an approved suggestion according to the USDA's food safety guidelines.​​​&...


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Ketchup has a very different flavour profile to tomato puree. Ketchup contains tomatoes, but also (from memory and Greg Nickoloff's helpful comment) salt, sugar, vinegar, and flavours like celery, allspice, garlic, onion and tamarind. A recipe that asks for ketchup is likely drawing on all of these to some extent; for example I have seen ketchup in recipes ...


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It really depends on what sort of end result you're trying to get. If you don't reduce the alcohol before injecting it, you're going to end up with boozy pork. If this is what you want, go for it. Otherwise, reduce the alcohol, mix in the apple juice, and then inject that. You could also try flaming the alcohol, which won't cook off as much alcohol, but ...


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Just inject. The subsequent heating will cook off the alcohol. Maybe a few molecules remain so if you are a religion that cannot have those you should cook it first. I here humbly suggest that you will be paying extra for the name "Jack Daniels" but you can use any whisky for cooking with comparable results. If you have it on hand and are not ...


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