Marinade
Marinade
Marinade (/mærɪˈneɪd/; from the French word mariner, meaning to pickle or brine) is a liquid solution in which foods, particularly meats, are soaked before cooking. The purpose of a marinade is to add flavor and, in some cases, tenderize the food.
Etymology
The term marinade has its roots in the French word mariner, which means to pickle or brine. This term was first used in English in the early 18th century.
Components
A typical marinade consists of three components: an acid, such as vinegar or lemon juice, which helps to tenderize the meat; an oil, which helps to keep the meat moist during cooking; and seasonings, which add flavor.
Usage
Marinades are commonly used in a variety of cuisines, including Mediterranean, Asian, and Caribbean. The ingredients and flavors of the marinade can vary widely depending on the cuisine and the specific dish.
Related Terms
- Brine: A solution of salt and water, often with added seasonings, used for preserving and flavoring food.
- Pickle: A method of preserving food in a brine or vinegar solution.
- Cure: A method of food preservation that involves the use of salt, sugar, or nitrates.
- Seasoning: Any substance added to food to enhance its flavor.
External links
- Medical encyclopedia article on Marinade
- Wikipedia's article - Marinade
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