Marinate
Marinate
Marinate (pronunciation: /ˈmarɪneɪt/) is a term used in cooking to describe the process of soaking foods in a seasoned, often acidic, liquid before cooking. The origin of the word comes from the Latin marinatus, the past participle of marinare which means "to sail", thus implying the immersion of food in liquid.
Etymology
The term "marinate" is derived from the Latin word marinatus, which is the past participle of marinare. The term marinare originally meant "to sail", but over time it evolved to mean "to immerse in liquid". This is likely due to the practice of preserving food by immersing it in a liquid solution, similar to the way sailors would preserve food for long voyages.
Process
Marinating is a process used to enhance the flavor of foods, particularly meats, and to tenderize tougher cuts of meat. The marinating process involves soaking the food in a marinade, which is a liquid typically made up of vinegar or wine, oil, and spices. The food is usually left to soak in the marinade for a period of time ranging from an hour to overnight.
Related Terms
- Brine: A high-concentration solution of salt in water. In the culinary world, brining is similar to marinating, as it involves immersing the food in a liquid for a period of time before cooking.
- Cure: A method of food preservation that involves the use of salt, sugar, or nitrates.
- Pickling: Another method of preserving food that involves immersing the food in a solution of vinegar or brine.
See Also
External links
- Medical encyclopedia article on Marinate
- Wikipedia's article - Marinate
This WikiMD article is a stub. You can help make it a full article.
Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski