Marinating is the process of soaking foods in a seasoned, often acidic, liquid before cooking. This liquid, called the marinade, can be either acidic (made with ingredients such as vinegar, lemon juice, or wine) or enzymatic (made with ingredients such as pineapple, papaya, yogurt, or ginger), or have a neutral pH.[1] In addition to these ingredients, a marinade often contains oils, herbs, and spices to further flavor the food items.
It is commonly used to flavor foods and to tenderize tougher cuts of meat.[2] The process may last seconds or days. Marinades vary between different cuisines.
Marinating is similar to brining, except that brining relies on the action of salty brine rather than the action of acids or enzymes.[3] Marinating is also similar to pickling, except that pickling is generally done for much longer periods of months or even years, primarily as a means of food preservation.[4] Conversely, marinating is usually performed for a few hours to a day, generally as a means of enhancing the flavor of the food or tenderizing it.[5]
The French word marinade derives from the verb mariner "to pickle in sea brine", and ultimately from the Latin noun mare "sea",[6] suggesting that marinades may have evolved from an ancient brining tradition or may have initially used sea brine as an ingredient.
- ^ Corriher, Shirley (September 1999). "Marinades Add Flavor but Don't Always Tenderize". Fine Cooking. No. 34. Taunton Press. ISSN 1072-5121.[pages needed]
- ^ Filippone, Peggy Trowbridge. "Marinade Science - How Marinades Work". About.com. Retrieved 28 November 2012.
- ^ Benwick, Bonnie S. (November 14, 2007). "Wet Brining vs. Dry: Give That Bird a Bath". The Washington Post. Retrieved 2018-04-07.
- ^ Elkus, Grace (3 January 2023). "How Do You Know When It's Time to Throw Out Pickles?". Epicurious. Retrieved 13 July 2024.
- ^ University, Utah State. "Tips on Marinating Meat". extension.usu.edu. Retrieved 2024-10-11.
- ^ "marinade | Etymology of marinade by etymonline". www.etymonline.com. Retrieved 2024-10-11.