Liquid in which food is marinated, usually containing vegetables, spices, vinegar, wine, water, etc.
A marinade is a seasoned liquid in which meat, fish, or vegetables are steeped until they acquire a desired flavour. Nowadays, marinades are usually made from oil or vinegar, but the original marinades, dating back thousands of years, were simply salted water, often, in fact, mere sea water, which helped to preserve whatever was being marinated. This sea water was the inspiration for the word marinade, which derives, through French and Spanish, from the Latin marina, meaning of the sea. Marina, in turn, derives from the Latin word for sea—mare—which is also the source of the English maritime and mermaid(meaning sea-maid). The word marinade did not appear in English until the early eighteenth century, but its verb form, marinate, was in use in the early seventeenth century.
Allow me to introduce a culinary technique that adds a burst of flavor and tenderness to meat or fish marinating. This process involves immersing the desired protein in a delightful mixture of oil, wine, vinegar, or lemon juice, complemented by a selection of aromatic herbs. Marinating proves especially beneficial for cuts of meat that are suitable for quick cooking methods but may not boast the highest quality. To prepare the meat, it is recommended to tenderize it by pounding, ensuring the marinade seeps in thoroughly. For optimal results, the meat should be left to soak in the marinade for a minimum of two hours, allowing the flavors to penetrate and enhance its texture. Beyond improving the taste and tenderness of meat, marinades find their place in various culinary endeavors. They are frequently employed in the preparation of kebabs, as well as for meat destined to be stewed or baked. Furthermore, marinades lend their unique touch to the creation of flavorful salads. Embrace the art of marinating and elevate your culinary creations with a symphony of flavors and tender juiciness.