The liquid in question, the 'marinade', may be acidic (made with ingredients such as vinegar, lemon juice, or wine) or enzymatic (made with ingredients such as pineapple, papaya or kiwifruit). In addition to these ingredients, a marinade often contains oils, herbs, and spices to further flavour the food.
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.
References[change | edit source]
- Filippone, Peggy Trowbridge. "Marinade science - how marinades work". About.com. http://homecooking.about.com/od/specificdishe1/a/marinadescience.htm. Retrieved 28 November 2012.
- Corriher, Shirley. "Marinades add flavor but don't always tenderize - fine cooking recipes, techniques and tips". The Taunton Press. http://www.finecooking.com/articles/marinades-flavor-tenderize.aspx. Retrieved 28 November 2012.