marinate

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(măr'ə-nāt') pronunciation

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.

n. to wait calmly for something to happen.  I'll just sit here and marinate until you figure out what you want us to do.

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marinate

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pronunciation

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

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

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categories related to 'marinate'

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Random House Word Menu by Stephen Glazier
For a list of words related to marinate, see:

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Chicken in marinade

Marination is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The origins of the word allude to the use of brine (aqua marina) in the pickling process, which led to the technique of adding flavor by immersion in liquid. The liquid in question, the 'marinade', can be acidic with ingredients such as vinegar, lemon juice, or wine or enzymatic (made with ingredients such as pineapple or papaya.)[1] Along with these liquids, 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. Different marinades are used in different cuisines. For example, in Indian cuisine the marinade is usually prepared with a mixture of spices.

Contents

Tissue breakdown

In meats, the acid causes the tissue to break down, allowing more moisture to be absorbed and giving a juicier end product.[2] However, too much acid can be detrimental to the end product. A good marinade will have a delicate balance of spices, acids, and oil. It is generally not recommended that raw marinated meats be frozen, as the marinade can break down the surface and make the outer layer turn mushy.[3]

Often confused with marinating, "macerating" is a similar form of food preparation.

Health advisements

The American Institute for Cancer Research recommends discarding used marinade that has been applied to raw meats. Meats, such as red meat, fish, and chicken, may contain unhealthy substances or microorganisms which may enter the marinade, according to health experts attributed by the AICR. These substances would become neutralized in the cooking process but using the leftover marinade later as a sauce holds the risk of reapplication. If additional flavoring from the marinade is desired, prepare a new batch, or put some aside before soaking the meat for later use.[4]

See also

References


Translations:

Marinate

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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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