Reusing poaching butter
I am planning on making shrimp poached in butter tomorrow. There will be quite a bit of poaching "liquid" left, and I was wondering if I could keep beurre monte in the fridge and reuse it the following day to poach more shrimp or scallops, or it would be unsafe. I have recycled plain beurre monte before, but not after it's been used to poach seafood.
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When I recycle this liquid, I'm more concerned about the freshness and aroma of the liquid. If in doubt, I toss, not for food safety reasons, but for quality reasons.
But that's just me...
My understanding is that some restaurants make batches of beurre battu for use over a couple of days. That's pretty similar (albeit without the seafood juices).
For certain I've had plenty of seafood dishes, soups, stews, etc. that were refrigerated and consumed over a couple of days. I've also steamed mussels and clams to reheat and consume on subsequent days.
And let's not forget that seafood can be made shelf stable (e.g., cans of clam chowder).
Anyhow, it's really your call how you assess the flavor changes and whether or not you deem them to be acceptable for your table. For sure, there are some things I'd be okay eating myself, but prefer not to serve to guests.
For this particular scenario that you are describing, it would be a suitable experiment for you to learn how this item changes over the course of a day in the refrigerator.