Marinade

Marinade is a liquid solution in which foods are soaked to enhance their flavor before cooking. Marinades often contain an acid, like lemon juice or vinegar, to break down tough meat fibers and make them tender. This process is known as marination.

History

The term 'marinade' is derived from the old French word 'mariner', which means to pickle in brine. The use of marinades has been recorded in many ancient cultures, including the Roman Empire and Medieval Europe.

Components

A typical marinade consists of three components:

1. Acid: This is used to tenderize the meat. Commonly used acids in marinades include vinegar, wine, and citrus juices.
2. Oil: This helps to keep the food moist and prevents it from sticking to the grill or pan.
3. Seasonings: These are used to add flavor to the food. Seasonings can include herbs, spices, and sweeteners.

Types of Marinades

There are many different types of marinades, which can be broadly categorized into two types:

1. Wet Marinades: These are liquid solutions that completely cover the food. They are typically made with a combination of oil, acid, and seasonings.
2. Dry Marinades: Also known as rubs, these are mixtures of dry seasonings that are rubbed onto the surface of the food.

Uses

Marinades are commonly used in both Western and non-Western cuisines. They are particularly popular in barbecue and grilling, where they are used to add flavor and tenderness to meats. Marinades can also be used with vegetables and tofu.

Safety

It is important to marinate food in the refrigerator to prevent the growth of harmful bacteria. Additionally, marinade that has been in contact with raw meat should not be used as a sauce unless it is boiled first to kill any bacteria.

See Also

• Brine (food)
• Pickling
• Curing (food preservation)

Marinade Resources
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