marinerend

Marinerend is a Dutch term used to describe the action or state of marinating, as well as something that relates to marination. The term stems from the verb marineren (to marinate) and refers to immersing food in a seasoned liquid, or marinade, to flavor and often tenderize the product. A marinade typically contains acid (such as vinegar or citrus), oil, salt, sugar, and aromatics like herbs and spices, though compositions vary widely.

In common usage, gemarineerd is the standard descriptor for food that has already been marinated. Marinerend, by contrast, appears more often in technical writing, recipes that emphasize method, or educational contexts that explain how marinating works. The concept covers both the process and the resulting changes in flavor, moisture, and texture.

Marinating times and temperatures depend on the ingredient and the marinade. Acidic components tend to work faster and can affect texture if marination is prolonged. Safety considerations include keeping food refrigerated during marination and avoiding reuse of marinade that has contacted raw meat unless it is boiled before being used as a sauce or dips.

See also: marinade, marination, flavoring, and food preservation.