To soak food in a seasoned liquid mixture in order to flavour or tenderize it.
Covering the food object with oil, tenderisers, spices, seasonings etc. to tenderise, give good taste and facilitate fast cooking.
To let food stand in a mixture called a marinade (such as a liquid, dry rub, or a paste) before cooking. Some marinades are meant for lending flavor; whereas, those that include an acid (lemon, wine, vinegar, and yogurt) are meant for tenderizing. Of course, some marinades do both. Back to the top
to let foods stand in a marinade, usually an acid-oil mixture of oil and vinegar or wine, often flavored with spices and herbs.
To soak food in a seasoned liquid mixture for a certain length of time with the purpose of adding flavor and/or tenderizing the food ... more on marinate here
To add liquid or dry ingredients to food that enhance flavor and/or tenderize after it sets for a given amount of time. Usually used in reference to meats and vegetables. Liquid marinades often include an acid, such as vinegar, wine or citrus juice, mixed with herbs, spices and oil. Dry marinades are usually in the form of spice and herb rubs.
The process of soaking foods in fat and/or a flavorful acidic liquid to add flavor and moistness. Marinating does not act as a tenderizer.
Allow chicken or meat or vegetables to stand in a flavored liquid, for a considerable length of time - to add flavor or to tenderize.
To steep fish, meat or vegetables in a flavoured liquid (the marinade) usually containing oil, wine or lemon juice, herbs and spices, in order to tenderise and add flavour.
to let a food stand in a seasoned liquid (a marinade) for several hours to enhance flavor and to tenderize.
Cover ingredient with a liquid or sauce and let stand. Time should be specified in recipe.
letting food soak in a marinade, very briefly or for hours or days
Let food stand in a marinade - a savory, acidic liquid - in a glass or plastic container for several hours to add flavor or to tenderize. Always refrigerate marinating foods.
To let food stand in a seasoned sauce called a marinade to tenderize and increase flavour.
To pickle in vinegar or French dressing, as meat or fish is seasoned.
Let food stand or soak in a flavoured liquid to make it more tender and to flavour it.
To soak a food in a liquid, usually an oil or acid mixture containing spices, seasonings, vegetables and aromatic herbs, for a certain length of time to enhance the flavour and act as a tenderiser.
A process of flavoring food by soaking in a liquid or dry mixture.
tenderize and flavor food by soaking it in a seasoned liquid or rub.
to tenderize and flavor food by placing it in a seasoned liquid, usually composed of some combination of vinegar, lemon juice, wine, oil, herbs, spices.
soak in marinade; "marinade herring"
To let food stand in a marinade to season and tenderise.
To let lie in a prepared liquid for a period for tenderizing and seasoning purposes.
To allow a food to stand in a liquid to add flavor.
(verb) To soak meat, fish, or vegetables in a seasoned liquid mixture ( marinade) in order to absorb its flavours or, in the case of a tough cut of meat, to tenderize. Because most marinades are acid, this operation should be done in a glass, ceramic, or stainless-steel container — never in aluminum.
To let food sit in a mixture of various ingredients for flavoring and tenderizing.
To soak raw foods in an aromatic liquid. To increase tenderness and impart flavour.
To let food soak in a seasoned liquid in order to flavor and tenderize.
To treat (in order o tenderize and flavor) raw meat, poultry, game or fish by letting it soak for one to several hours in a mixture of liquids, usually including oil, lemon juice or vinegar, wine, soya sauce etc.
To tenderize and flavor food by leaving it in a marinade.
To let foods stand in a liquid mixture. Refrigerate, covered, if marinating more than two hours.
A process of exposing uncooked meat to liquid ingredients (the marinade) for an extended period of time in order to flavor and tenderize. Marinades generally contain an enzyme or acid element that breaks down the meat's proteins and connective tissues. According to food science writer Harold McGee, tenderizing enzymes are activated at temperatures ranging from 140 degrees F. to 175 degrees F., and so are useless on room-temperature meat. Both enzyme and acid marinades tenderize only the surface of the meat and, by digesting or denaturing the surface proteins can make the outside mushy and increase fluid loss during cooking, particularly if the meat soaks in the marinade for an extended period.
To let food stand in a highly seasoned liquid or marinade, to tenderize or to add flavor.
To soak food in a seasoned liquid mixture for a certain length of time. The purpose of marinating is to add flavor and/or tenderize the food. Due to the acidic ingredients in many marinades, foods should be marinated in glass, ceramic or stainless steel containers. Foods should also be covered and refrigerated while they are marinating. When fruits are soaked in this same manner, the process is called macerating.
To let food stand in a mixture called a marinade - a liquid, dry rub, or a paste before cooking. Some marinades are for added flavor. Marinades that contain an acid such as lemon, wine, or vinegar are for tenderizing and some marinades are meant to do both.
to steep meat, fruit, vegetables or other food in a flavoured liquid to flavour or tenderise it.
To season food by placing it in a liquid seasoning.
To place foods in a liquid, so that they will absorb flavour and become tender.
A seasoned liquid in which food is soaked into in order to absorb flavor. It can also be used to tenderize meats by using adding an acid, like lemon juice, vinegar, and wine. Many different commercial products can be used as marinates to add a unique flavor to foods. Italian dressings, liquid smoke reduced with water, Caesar dressing, lemon and lime juice with fajita seasoning and water are the easiest and popular ones I use.
To combine food with aromatic ingredients to add flavor. For example, if you are barbecuing ribs, I like to marinate them in a powder called rib rub over night before throwing them on the barbecue pit, because it gives them more flavor.
To soak meat, vegetables, or fish in seasoned liquid.
To allow food, such as meat, poultry, fish or vegetables, to stand for a period of time in a liquid mixture. This mixture usually contains an acidic ingredient, such as wine or lemon juice, and is often seasoned with herbs. Marinating causes food to absorb the flavors of the liquid mixture; can be used to tenderize meats.
To let meat or vegetables stand in a flavored liquid, usually acidic, for several hours and in some case days - to add flavor or to tenderize.