Soaked food, especially meat, in a seasoned liquid to enhance flavor and tenderness. The process involves letting ingredients absorb flavors over time.
From French 'mariner' meaning 'to pickle in brine', from 'marin' (marine, of the sea). Originally referred to preserving food in salt water, later expanding to include any flavored soaking liquid.
Marinating represents one of humanity's oldest food technologies, originally developed to preserve meat on long sea voyages using salt water. The technique reveals how culinary arts evolved from survival necessity into flavor artistry, transforming preservation methods into sophisticated taste enhancement.
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