Marinade

Marination is the process of soaking foods in a liquid before cooking. The liquid is called marinade. The idea is to add flavour and to tenderize tougher cuts of meat.^[1]

The marinade may be acidic (made with ingredients like vinegar, lemon juice, or wine) or enzymatic (made with ingredients like pineapple, papaya or kiwifruit).^[2] In addition to these ingredients, a marinade often contains oils, herbs, and spices to further flavour the food.

Marination may last seconds or days. Different marinades are used in different cuisines. For example, in Pakistani and Indian cuisine the marinade is usually prepared with a mixture of blends.

References

↑ Filippone, Peggy Trowbridge. "Marinade science - how marinades work". About.com. Retrieved 28 November 2012.^{[permanent dead link]}
↑ Corriher, Shirley. "Marinades add flavor but don't always tenderize - fine cooking recipes, techniques and tips". The Taunton Press. Archived from the original on 8 October 2020. Retrieved 28 November 2012.

[homecooking_about_com-1] Filippone, Peggy Trowbridge. "Marinade science - how marinades work". About.com. Retrieved 28 November 2012.^{[permanent dead link]}

[finecooking-2] Corriher, Shirley. "Marinades add flavor but don't always tenderize - fine cooking recipes, techniques and tips". The Taunton Press. Archived from the original on 8 October 2020. Retrieved 28 November 2012.

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