Marinate

Marinate refers to soaking foods in a seasoned liquid to flavor and tenderize them before cooking. A marinade is typically a mixture of acid such as vinegar or citrus juice, oil, herbs and spices, and sometimes salt, sugar, or aromatics. Some marinades include enzymatic fruit components (such as pineapple or papaya) to help tenderize. The term derives from the French marinade, related to brine used to preserve foods.

The primary purposes are flavor infusion and tenderization. Acids denature proteins, oils help carry fat-soluble flavors, and salt enhances juiciness by osmosis. Sugar can balance acidity and aid browning during cooking.

Times vary by food and size. Fish 15–30 minutes; poultry 2–6 hours; pork or beef 4–24 hours; tougher cuts may benefit from longer marinating. Always marinate in the refrigerator and never at room temperature.

Safety and reuse: Marinade that has contacted raw meat should be discarded or boiled before using as a sauce. If you plan to baste, set aside a portion before adding the meat; boil the remainder before reuse.

Marinating is distinct from brining. Brining relies on salt and water to increase moisture, while marinades add flavor through acids, aromatics, and occasionally tenderizing enzymes. Some cooks also use dry rubs, which apply seasonings without liquid.