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.) 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. 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.
In meats, the acid causes the tissue to break down, allowing more moisture to be absorbed and giving a juicier end product. 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.
Often confused with marinating, "macerating" is a similar form of food preparation.
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.
- ^ http://www.finecooking.com/articles/marinades-flavor-tenderize.aspx
- ^ a b http://homecooking.about.com/od/specificdishe1/a/marinadescience.htm
- ^ Camas, Joanne. "Marinating Meat Then Freezing It", "Epicurious", August 31, 2010.
- ^ "American Institute for Cancer Research". Good Food/Good Health. 2007-06-11. http://www.aicr.org/site/News2?abbr=pr_&page=NewsArticle&id=11857. Retrieved 2008-02-02.
Cooking techniques DryConductionConvectionRadiation WetHigh heatLow heatIndirect heat Fat-basedHigh heatLow heatGentle frying · Sweating Mixed medium Device-based Non-heat See also
Wikimedia Foundation. 2010.
Look at other dictionaries:
marination — marinate ► VERB ▪ soak in a marinade. DERIVATIVES marination noun … English terms dictionary
marination — noun see marinate … New Collegiate Dictionary
marination — See marinate. * * * … Universalium
marination — noun The process of marinating … Wiktionary
marination — Synonyms and related words: anhydration, blast freezing, bottling, brining, canning, corning, curing, decoction, dehydration, desiccation, dry curing, drying, embalming, evaporation, freeze drying, freezing, fuming, imbuement, impregnation,… … Moby Thesaurus
marination — The inevitable result of a battle, fight, or war waged by a large and able army, person, or country against a much weaker foe. If Isolation Tank crosses swords with Ochre Orientis, Isolation Tank will eventually be completely marinated … Dictionary of american slang
marinate — marination, n. /mar euh nayt /, v.t., marinated, marinating. to steep (food) in a marinade. [1635 45; prob. < It marinato, ptp. of marinare to pickle. See MARINE, ATE1] * * * … Universalium
Cayenne pepper — A large red cayenne Heat Hot Scoville rating 30,000 – 50,000 The cayenne pepper also known as the Guinea spice … Wikipedia
marinate — verb ( nated; nating) Etymology: probably from Italian marinato, past participle of marinare to marinate, from marino Date: circa 1645 transitive verb to steep (meat, fish, or vegetables) in a marinade intransitive verb to become marinated •… … New Collegiate Dictionary
Chervil — Garden Chervil Scientific classification Kingdom: Plantae (unranked) … Wikipedia