The word "marinate" is commonly used in cooking to mean to soak meat in a mixture of ingredients to enhance its flavor. It is pronounced as /ˈmær.ə.neɪt/, with stress on the second syllable. The "ma-" is pronounced with a short "a" as in "cat", followed by the schwa sound "-er", pronounced as an unstressed "uh". The final syllable "-nate" is pronounced with a long "a" as in "nape" followed by the sound "-t", pronounced as a sharp stop.
Marinate, as a verb, refers to the process of soaking or immersing food, typically meat or vegetables, in a seasoned liquid mixture to enhance flavor and tenderize the ingredients. The term is derived from the Latin word "marinatus," which means "to soak in brine." Marinating incorporates the use of various ingredients, including herbs, spices, oil, vinegar, citrus juice, wine, or soy sauce, mixed together to create a flavorful liquid.
The primary purpose of marinating is to infuse the food with a richer taste and to tenderize tougher cuts of meat, making them more succulent and easier to chew after cooking. By exposing the food to the marinade for a certain period, usually ranging from a few hours to overnight, the ingredients penetrate the surface and seep into the flesh of the food, allowing the flavors to deepen and the texture to soften.
The process of marinating not only results in improved taste but also aids in the preservation of the food, especially in earlier times when refrigeration was limited. Marinating functions as a method to help meat, particularly poultry and seafood, retain moisture and inhibit the growth of bacteria.
Marinating is commonly used prior to grilling, roasting, baking, or frying meat, as well as before cooking vegetables for added flavor. Its versatility is found across various cuisines, as it allows for creativity and customization by incorporating different combinations of ingredients and spices to achieve specific desired flavors.
The word "marinate" comes from the Italian word "marinare", which means "to soak in a marinade". It is derived from the Latin word "marinus" meaning "of the sea" or "pertaining to the sea". The term originally referred to preserving or pickling food in brine or other seasoned liquid. Over time, it evolved to specifically describe the process of soaking meat or vegetables in a flavored liquid to enhance its flavor and tenderize it before cooking.