Given the background description of some cooking related query, summarize the question into a title
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Question: I have a recipe for kumquat marmalade, it calls for 2 parts fruits, 1 part sugar and 1 part water. Before boiling the liquid it states that one should macerate the fruit in de sugar water first. How does this maceration help?

Answer: Goal of macerating fruit for marmalade

Question: Can you measure the oven temperature or room temperature for things like proofing bread when better alternatives are not available? How accurate will it be?I have a TheromoWorks Thermopop which I heard good things about. Just writing this to know if it matters.

Answer: Can I use meat thermometers to measure room and oven temperature?

Question: I marinated chicken a couple weeks ago, and stored the marinade afterwards in a jar. Can it be reused, or is that dangerous? I've been told conflicting stories here. The marinade is mostly teriyaki if that makes a difference. Intended use of used marinade: Marinate chicken which will then be cooked in the oven. It will not be used with anything that won't be cooked (like a sauce).

Answer:
Can you reuse marinade used with raw chicken?