Marinadit

Marinadit are mixtures used to flavor, tenderize, and sometimes preserve meat, fish, poultry, or vegetables. The term is the plural form in Finnish; in English the singular is marinade and the plural marinades. Marinades typically consist of a liquid base, an oil, and flavorings, and may include salt and sugars.

Common liquids are acidic ingredients such as vinegar, citrus juice, wine, or yogurt, or enzymatic fruits such as pineapple or papaya. Oils help carry fat-soluble flavors and improve texture. Herbs, spices, garlic, soy, and sauces provide aroma and depth. Acids and enzymes also help break down proteins, tenderizing the surface.

To use marinades safely, the marinating container is kept in the refrigerator and times vary by ingredient and cut: fish 15-30 minutes, chicken 1-6 hours, pork 4-12 hours, beef 6-24 hours. Over-marinating can toughen meat or impart off flavors. Marinades can also be used for vegetables, with shorter times.

Do not reuse marinade that has been in contact with raw meat unless it is boiled to kill bacteria; alternatively set aside a portion before adding raw meat if planning to use as a sauce later. Marinades vary by cuisine, ranging from bright herb and citrus blends to soy-based or yogurt-based regional styles, reflecting local ingredients and flavor preferences.