The process of soaking food in a seasoned liquid mixture to add flavor and often to tenderize through acidic ingredients. Typically involves oil, acid, and aromatics working together over time.
From French 'mariner' meaning 'to pickle in brine,' ultimately from Latin 'marinus' (of the sea). Originally referred to preserving fish in seawater, then expanded to include any flavored liquid used to season and preserve food.
Marinades work through three mechanisms: acids break down tough proteins, oils carry fat-soluble flavors into the food, and salt enhances flavor penetration. However, most marinades only penetrate about 1/8 inch into meat - the main benefit is surface flavor and some tenderizing!
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