Marinader

Marinader is a term used in several Scandinavian languages (equivalent to the English "marinades") and can also refer more generally to mixtures used to flavor and tenderize food before cooking. A marinader typically combine an acidic component (vinegar, citrus juice, wine), oil, salt, and various aromatics such as herbs, spices, garlic, or ginger. The acid and enzymes in some ingredients help break down proteins, while oils and seasonings add flavor and assist heat transfer during cooking.

Marinader are applied to meats, poultry, fish, vegetables, tofu and other proteins. They may be classified as wet marinader (liquid-based) or dry marinader (dry rubs of salt, sugar and spices). Marination time varies by ingredient and desired effect: delicate items like fish require minutes to a few hours, while dense or tough cuts may benefit from several hours to overnight. Over-marinating in strong acids can adversely affect texture.

Culinary traditions around the world feature characteristic marinader—soy- and ginger-based marinader in East Asia, citrus-and-herb combinations in Mediterranean cuisines, and spice-heavy blends in Latin American cooking. Food-safety practices advise refrigerating items while marinating, avoiding cross-contamination of raw juices, and not reusing marinade that has contacted raw protein unless it is boiled before reuse.

The word traces to French mariner, meaning "to pickle or preserve in brine," and its contemporary use emphasizes flavoring and tenderizing rather than long-term preservation.