marinate

v., -nat·ed, -nat·ing, -nates.

v.tr.

To soak (meat, for example) in a marinade.

v.intr.

To become marinated.

[Probably from Italian marinato, past participle of marinare, to marinate. See marinade.]

marination mar'i·na'tion n.

[MEHR-ih-nayt] To soak a food such as meat, fish or vegetables in a seasoned liquid mixture called a marinade. The purpose of marinating is for the food to absorb the flavors of the marinade or, as in the case of a tough cut of meat, to tenderize. Because most marinades contain acid ingredients, the marinating should be done in a glass, ceramic or stainless-steel container-never in aluminum. Foods should be covered and refrigerated while they're marinating. When fruits are similarly soaked, the term used is macerate.

IN BRIEF: To soak meat, fish or vegetables in spiced vinegar, wine, or salt water.

I will marinate the meat before I put it on the grill to cook.

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Dansk (Danish)
v. tr. - marinere (= marinade)
v. intr. - blive marineret

Nederlands (Dutch)
marineren

Français (French)
v. tr. - faire mariner
v. intr. - devenir mariné

Deutsch (German)
v. - marinieren

Ελληνική (Greek)
v. - (μαγειρ.) μαρινάρω

Italiano (Italian)
marinare

Português (Portuguese)
v. - pôr em escabeche

Русский (Russian)
мариновать

Español (Spanish)
v. tr. - marinar, escabechar
v. intr. - hacer una marinada o escabeche

Svenska (Swedish)
v. - marinera

中文（简体）(Chinese (Simplified))
浸泡, 浸泡在卤汁中

中文（繁體）(Chinese (Traditional))
v. tr. - 浸泡
v. intr. - 浸泡在鹵汁中

한국어 (Korean)
v. tr. - 마리네이드 처리하다
v. intr. - 드레싱을 치다

日本語 (Japanese)
v. - マリネにする

العربيه (Arabic)
‏(فعل) ينقع‏

עברית (Hebrew)
v. tr. - ‮השרה מזון בתחמיץ‬
v. intr. - ‮הושרה בתחמיץ, נכבש (מזון)‬

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