marination

Marination is the process of soaking foods in a seasoned liquid called a marinade to impart flavor, influence texture, and sometimes aid preservation. Marinades typically contain three components: an acid or enzyme to tenderize and flavor, a fat or oil to carry flavors and improve moisture retention, and seasonings such as salt, herbs, spices, garlic, or sugar. Common acids include vinegar, citrus juice, wine, or yogurt; enzymatic tenderizers include pineapple, papaya, or kiwi.

Time and temperature strongly affect outcomes. Fish and shellfish may require 15 minutes to 1 hour; poultry and pork several hours; beef or lamb often many hours to a day. Highly acidic marinades can begin to break down proteins quickly and may over-tenderize or change texture if left too long. Marinating is generally done in the refrigerator, and containers should be covered. Marinade that has contacted raw meat should be boiled before reuse or discarded.

Marination mainly imparts surface flavor; marinade molecules typically penetrate only a few millimeters. Salt in the mix can act as a brine, helping retain moisture, while sugar can enhance browning during cooking. The choice of ingredients can influence aroma, mouthfeel, and perceived juiciness, but marination is not a foolproof method for tenderizing all cuts.

Common applications include meat, poultry, seafood, and vegetables. Different cuisines use characteristic marinades, such as citrus-herb blends, soy-ginger marinades, or yogurt-based mixtures. Marination is distinct from brining, which concentrates salt rather than flavors, though many recipes combine both techniques.