Marination

Marination

Marination (/ˌmærɪˈneɪʃən/; from the Latin marinatus, the past participle of marinare, "to marinate") is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The origin of the word alludes 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 either acidic (made with ingredients such as vinegar, lemon juice, or wine) or enzymatic (made with ingredients such as pineapple, papaya or kiwi fruit).

Etymology

The term marination is derived from the Latin word marinatus, which means 'to marinate'. This, in turn, comes from the Latin word marinus, meaning 'of the sea'. This is a reference to the early practice of using sea water or brine in the marination process.

Process

The process of marination consists of soaking the food in the marinade. The food is usually placed in a closed container and left to sit in the refrigerator for a period of time. The process can last anywhere from a few minutes to several days. The longer the food sits in the marinade, the more it absorbs the flavors.

Related Terms

• Brine: A high-concentration solution of salt in water. In the culinary world, brine is often used for marinating and preserving vegetables, fish, and meat.
• Marinade: A sauce, typically made of oil, vinegar, spices, and herbs, in which meat, fish, or other food is soaked before cooking in order to flavor or soften it.
• Pickling: The process of preserving or extending the lifespan of food by either anaerobic fermentation in brine or immersion in vinegar.

See Also

• Cooking
• Food preservation
• Culinary arts

External links

• Medical encyclopedia article on Marination
• Wikipedia's article - Marination

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