Marinade vs. Marinate

By Jaxson

  • Marinade

    Marination is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The origin of the word alludes to the use of brine (aqua marina) in the pickling process, which led to the technique of adding flavor by immersion in liquid. The liquid in question, the ‘marinade’, can be either acidic (made with ingredients such as vinegar, lemon juice, or wine) or enzymatic (made with ingredients such as pineapple, papaya or ginger). In addition to these ingredients, a marinade often contains oils, herbs, and spices to further flavor the food items.

    It is commonly used to flavor foods and to tenderize tougher cuts of meat. The process may last seconds or days. Different marinades are used in different cuisines. For example, in Indian cuisine the marinade is usually prepared with a mixture of spices.

    Marination is similar to brining, except that brining generally does not involve significant amount of acid. It is also similar to pickling, except that pickling is generally done for much longer periods of time, primarily as a means of food preservation, whereas marination is usually only performed for a few hours to a day; generally as a means of enhancing the flavor of the food.

  • Marinate

    Marination is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The origin of the word alludes to the use of brine (aqua marina) in the pickling process, which led to the technique of adding flavor by immersion in liquid. The liquid in question, the ‘marinade’, can be either acidic (made with ingredients such as vinegar, lemon juice, or wine) or enzymatic (made with ingredients such as pineapple, papaya or ginger). In addition to these ingredients, a marinade often contains oils, herbs, and spices to further flavor the food items.

    It is commonly used to flavor foods and to tenderize tougher cuts of meat. The process may last seconds or days. Different marinades are used in different cuisines. For example, in Indian cuisine the marinade is usually prepared with a mixture of spices.

    Marination is similar to brining, except that brining generally does not involve significant amount of acid. It is also similar to pickling, except that pickling is generally done for much longer periods of time, primarily as a means of food preservation, whereas marination is usually only performed for a few hours to a day; generally as a means of enhancing the flavor of the food.

Wikipedia
  • Marinade (noun)

    A seasoned, often acidic liquid mixture in which food is marinated, or soaked, usually to flavor and prepare it for cooking.

    “I like to use a lemon marinade with chicken.”

  • Marinade (verb)

    To marinate.

  • Marinate (verb)

    To allow a sauce or flavoring mixture to absorb into something; to steep or soak something in a marinade to flavor or prepare it for cooking.

    “You’ll get a better flavour from the chicken if you marinate it first.”

Wiktionary
  • Marinade (noun)

    a mixture of oil, wine, spices, or similar ingredients, in which meat, fish, or other food is soaked before cooking in order to flavour or soften it

    “remove the trout from the marinade with a slotted spoon”

  • Marinade (verb)

    another term for marinate

  • Marinate (verb)

    soak (meat, fish, or other food) in a marinade

    “the beef was marinated in red wine vinegar”

  • Marinate (verb)

    (of food) undergo marination

    “leave the meat in a cool place to marinate overnight”

Oxford Dictionary

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