Why is it that some recipes using marinades say to discard it and some say to use it for basting?

I would think that using the marinade that has had raw meat soaking in it, for basting, you would be adding raw meat juice to your cooked food???Why is it that some recipes using marinades say to discard it and some say to use it for basting?
Not if the marinade gets cooked along with the meat. You would have to cook them together or you would be risking food poisoning if you did not bring the marinade to temperature. The only reason you would discard the marinade is if it had a high sugar content because it would caramelize in the bottom of the pan, making it impossible to use as a marinade and making clean up very difficult. Sometimes basting meat doesn't necessarily make it juicier, and also prolongs the cooking time because you keep opening the oven and letting the heat escape.Why is it that some recipes using marinades say to discard it and some say to use it for basting?
Yes, except!!! you are still cooking the meat as you are basting and so therefore cooking the marinade being basted onto the meats.



Besides! Most of us "seasoned" cooks have never tossed any good stuff out before its time and have lived to tell about it without ever going to the ER or even thinking along those lines.



You have marinaded the raw meat in the liquid! True!

You have marinaded it IN the fridge! True

You have kept the temperature to less than 45 F degrees! True



Why would anyone think this was bad? Just because it has raw meat juices (blood) in it? It isn't bad because you took the meat out and put the marinade back in the cold place! And now you are using it to baste what you are cooking! Not the finished meat, but while it is cooking.