Marinades
Marinades
Marinades (pronunciation: /ˈmarɪneɪdz/) are a mixture of ingredients, often including acids, herbs, spices, and oils, used to flavor and tenderize food before cooking.
Etymology
The term 'marinade' is derived from the Latin word 'mare', which means sea, referring to the use of seawater in the preservation process. It was later adopted by the French language as 'mariner', meaning to pickle or brine.
Usage
Marinades are commonly used in various cuisines around the world. They are typically used to enhance the flavor of meats, fish, and vegetables before they are cooked. The acidic components of the marinade help to break down the tough fibers in the meat, making it more tender and flavorful.
Types of Marinades
There are several types of marinades, including but not limited to:
- Brining: A marinade primarily made of water, salt, and sometimes sugar. It is used to hydrate the cells of the muscle tissue of the meat, resulting in a moister product.
- Adobo Sauce: A type of marinade used in Mexican and Filipino cuisines. It typically includes vinegar, soy sauce, garlic, and spices.
- Teriyaki Sauce: A Japanese marinade made from soy sauce, sake or mirin, and sugar or honey.
Related Terms
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