marineerimine

Marineerimine is the culinary technique of exposing food to a seasoned liquid called a marinade in order to impart flavor and often alter texture. It is commonly used for meat, poultry, fish and seafood, and increasingly for vegetables and tofu.

A typical marinade combines an acidic element (such as vinegar, wine, citrus juice), salt, oil, and aromatic seasonings. The acid helps to soften the surface proteins, while salt promotes moisture retention and carries flavors into the food; oil provides a vehicle for fat-soluble compounds and helps coat the surface. Aromatics such as garlic, herbs, chili, and sweeteners add aroma and balance.

Timing and safety are important. Delicate proteins like fish require shorter times (seconds to a few hours) and sturdier items like beef may benefit from several hours to a day. Marinade should be kept cold during the process, and the vessel should be non-reactive. Used marinade should not be served as is; if it is to be reused, it must be boiled to destroy potential bacteria.

Variations include enzymatic marinades using fruit juices with proteolytic enzymes that tenderize, or dry marinades often called rubs that rely on salt and spices without an added liquid. Marinades vary by cuisine, from soy-based and ginger infusions in East Asian cooking to citrusy herb blends in the Mediterranean.

Historically, marinades have been used in many cultures to improve flavor and preservation; the practice continues in modern cooking as a common preparatory step before grilling, roasting, or sautéing.