Marinaden

Marinaden is a seasoned liquid mixture used to flavor and tenderize foods before cooking. It is typically applied to meat, poultry, fish, seafood, or vegetables by immersion or coating, allowing flavors to penetrate the surface and, in some cases, by acids or enzymes to alter texture.

A marinaden usually contains a liquid base such as oil, water, stock, wine, or citrus juice; an acidic component like vinegar or lemon juice; salt; and a blend of herbs, spices, garlic or onion, and sometimes sweeteners. Enzymatic marinades may use ingredients such as pineapple or papaya to help tenderize, while oil-based marinades improve moisture retention and flavor distribution.

Preparation is done in a non-reactive container and refrigerated during marination. Food should be fully submerged or evenly coated. Marinating times vary from minutes for delicate fish to several hours for tougher cuts; avoid marinating too long with highly acidic mixtures as texture can deteriorate. Leftover marinade should be discarded or boiled before reuse to kill any transferred pathogens.

Marinades reflect regional culinary traditions and may pair with specific dishes, such as citrus-soy blends in East Asian cooking, yogurt-based marinades in South Asian and Middle Eastern cuisines, or herb-vinegar blends in Mediterranean cooking. They are distinct from brines, which primarily aim to increase moisture through osmosis, and from dry rubs that rely on dry seasonings.