International Recipes Dot Net: Real Recipes from Real People


  You are not logged in
Follow on Twitter!
Search Recipes:
 
site map
advertising info
privacy policy

Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
SyndicateThis


Random Recipe
Cherry Tomato, Bocconcini and Basil Bruschetta






Food Dictionary
Theme Sections
Photo Gallery
F.A.Q.


home > food & wine dictionary > marinate

Food and Wine Dictionary


Brown text or background indicates a food entry.
Blue text or background indicates a wine entry.

 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.

[
A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z ]

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.


©1995-2018 SimpleSolutions Corporation. All Rights Reserved.