Marinade

A marinade is a seasoned aromatic liquid in which food (most often meat, fish, poultry, or vegetables) is held before cooking, in order to give it flavour and aroma and to soften its texture. A marinade (the liquid itself) should not be confused with marinating (the process of holding food in it).

A classic marinade usually consists of three components: an acid (vinegar, wine, lemon juice, kefir), which softens the fibres; an oil, which retains moisture and carries fat-soluble aromas; and spices and seasonings (garlic, onion, herbs, spices), which give flavour. Food immersed in a marinade gradually absorbs its aromas, becoming tastier and juicier, and, thanks to the acid, more tender. The marinating time depends on the product: from a few minutes for fish to many hours for large cuts of meat. A skilfully composed marinade can turn a simple dish into a refined one, so it is one of a cook's favourite tools.