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