Marinerings

Marinerings, or marinating, is the process of soaking food in a seasoned liquid to impart flavor and, in some cases, tenderize the product. It is commonly used for meat, poultry, fish and vegetables and can also help with moisture retention during cooking.

A typical marinade contains three components: an acid (such as vinegar, lemon juice or wine) to begin denaturing proteins; oil to carry fat-soluble flavors and improve texture; and flavorings such as herbs, spices, salt and sweeteners. Proportions vary by cuisine and target protein, but acids are used with care to avoid overly soft textures.

The duration depends on the item and the marinade. Delicate foods like fish may only need 15–30 minutes, while poultry or tougher cuts may benefit from several hours or up to 24 hours. Enzymatic marinades (pineapple, papaya, kiwifruit) can tenderize quickly but may turn texture mushy if left too long; yogurt and dairy marinades can also soften proteins while adding moisture. Oil-based and dry rub methods are also common; oil helps distribute fat-soluble flavors but does not tenderize as acids do.

Safety is a key consideration. Always marinate in the refrigerator. Do not reuse marinade that has contacted raw meat unless it is boiled first to destroy pathogens; if reuse is intended, reserve a portion of the marinade before adding raw meat or boil the used marinade before using as a sauce.

History and usage: Marinating has ancient roots as a method to flavor and preserve foods before modern refrigeration. Today it is widely used in many cuisines—Mediterranean, Asian, Latin American, and Middle Eastern traditions each employ characteristic marinades, from citrus-herb blends to soy-ginger mixtures.