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home > food & wine dictionary > marinate

Food and Wine Dictionary


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 marinate    [MEHR-ih-nayt]

To soak a food such as meat, fish or vegetables in a seasoned liquid mixture called a MARINADE. The purpose of marinating is for the food to absorb the flavors of the marinade or, as in the case of a tough cut of meat, to tenderize. Because most marinades contain acid ingredients, the marinating should be done in a glass, ceramic or stainless-steel container — never in aluminum. Foods should be covered and refrigerated while they're marinating. When fruits are similarly soaked, the term used is MACERATE.

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Material adapted from the The New Food Lover's Companion

© Copyright Barron's Educational Services, Inc. 1995 based on
THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.


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