Marináda

Marináda is a term used in several Central European languages to denote a marinade, a seasoned liquid in which foods such as meat, fish, or vegetables are soaked before cooking to impart flavor and, in some cases, to tenderize. In Czech and Slovak cuisine, marináda refers specifically to such a preparation, while the broader culinary concept is found in many regional traditions.

Etymology and usage: The word is related to the international term marinade, deriving from French, and appears in various languages to describe a sauce or mixture used for soaking.

Composition: A typical marináda combines a base liquid—oil with an acid such as vinegar, wine, or citrus juice—with seasonings (salt, sugar, garlic, onion) and aromatics (herbs such as thyme or bay leaf, dill, parsley; pepper, paprika; optional mustard, soy sauce). Regional variations adjust the acid, sweetness, and herbs to suit the dish.

Technique: Foods are submerged or coated and left to soak for a period ranging from 30 minutes to 24 hours, depending on the food and the desired flavor. Acidic marinades can also begin to affect texture if left too long.

Safety and reuse: Marination should be done in the refrigerator to prevent bacterial growth. Marinade that has contacted raw meat should not be reused unless boiled before use as a sauce.