Marination: Difference between revisions
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{{Short description|Process of soaking foods in a seasoned, often acidic, liquid before cooking}} | {{Short description|Process of soaking foods in a seasoned, often acidic, liquid before cooking}} | ||
[[File:Chicken marination.jpg|thumb|275x275px|Raw chicken marinating]] | [[File:Chicken marination.jpg|thumb|275x275px|Raw chicken marinating]] | ||
'''Marinating''' is the process of soaking foods in a [[Seasoning|seasoned]], often [[acid]]ic, liquid before [[cooking]]. This [[sauce]], called the '''marinade''', can be either acidic (made with ingredients such as [[vinegar]], [[lemon juice]], or [[wine]]), or [[enzymatic]] (made with ingredients such as [[pineapple]], [[papaya]], [[yogurt]], or [[ginger]]), or have a neutral [[pH]].<ref name=finecooking>{{cite magazine|url=http://www.finecooking.com/articles/marinades-flavor-tenderize.aspx |title=Marinades Add Flavor but Don't Always Tenderize |pages= |last=Corriher|first=Shirley|date=September 1999 |number=34 |magazine=Fine Cooking |issn=1072-5121 |publisher=[[Taunton Press]] }}{{pages?|date=August 2022}}</ref> In addition to these ingredients, a marinade often contains oil, salt, [[herb]]s, and [[spice]]s to further flavor the food items. It is commonly used to flavor foods and to [[tenderizing|tenderize]] tougher cuts of [[meat]];<ref name="homecooking_about_com">{{cite web|last=Filippone|first=Peggy Trowbridge|title=Marinade Science - How Marinades Work|url=http://homecooking.about.com/od/specificdishe1/a/marinadescience.htm|publisher=About.com|access-date=28 November 2012}}</ref> the process may last seconds or days. | '''Marinating''' is the process of soaking foods in a [[Seasoning|seasoned]], often [[acid]]ic, liquid before [[cooking]]. This [[sauce]], called the '''marinade''', can be either acidic (made with ingredients such as [[vinegar]], [[lemon juice]], or [[wine]]), or [[enzymatic]] (made with ingredients such as [[pineapple]], [[papaya]], [[yogurt]], or [[ginger]]), or have a neutral [[pH]].<ref name=finecooking>{{cite magazine |url=http://www.finecooking.com/articles/marinades-flavor-tenderize.aspx |title=Marinades Add Flavor but Don't Always Tenderize |pages= |last=Corriher |first=Shirley |date=September 1999 |number=34 |magazine=Fine Cooking |issn=1072-5121 |publisher=[[Taunton Press]] |access-date=2011-01-27 |archive-date=2020-10-08 |archive-url=https://web.archive.org/web/20201008024823/https://www.finecooking.com/articles/marinades-flavor-tenderize.aspx |url-status=dead }}{{pages?|date=August 2022}}</ref> In addition to these ingredients, a marinade often contains oil, salt, [[herb]]s, and [[spice]]s to further flavor the food items. It is commonly used to flavor foods and to [[tenderizing|tenderize]] tougher cuts of [[meat]];<ref name="homecooking_about_com">{{cite web|last=Filippone|first=Peggy Trowbridge|title=Marinade Science - How Marinades Work|url=http://homecooking.about.com/od/specificdishe1/a/marinadescience.htm|publisher=About.com|access-date=28 November 2012|archive-date=18 November 2012|archive-url=https://web.archive.org/web/20121118212504/http://homecooking.about.com/od/specificdishe1/a/marinadescience.htm|url-status=dead}}</ref> the process may last seconds or days. | ||
Marinating is similar to [[brining]], except that brining relies on the action of salty [[brine]] rather than the action of acids or enzymes.<ref name="WaPo1">{{cite news |author=Benwick, Bonnie S. |date=November 14, 2007 |title=Wet Brining vs. Dry: Give That Bird a Bath |url=https://www.washingtonpost.com/wp-dyn/content/article/2007/11/13/AR2007111300427.html |access-date=2018-04-07 |newspaper=[[The Washington Post]]}}</ref> Marinating is also similar to [[pickling]], except that pickling is generally done for much longer periods of months or even years, primarily as a means of food preservation.<ref>{{cite web |last1=Elkus |first1=Grace |date=3 January 2023 |title=How Do You Know When It's Time to Throw Out Pickles? |url=https://www.epicurious.com/expert-advice/do-pickles-go-bad |access-date=13 July 2024 |website=Epicurious}}</ref> Conversely, marinating is usually performed for a few hours to a day, generally as a means of enhancing the flavor of the food or tenderizing it.<ref>{{Cite web |last=University |first=Utah State |title=Tips on Marinating Meat |url=https://extension.usu.edu/archive/tips-on-marinating-meat |access-date=2024-10-11 |website=extension.usu.edu |language=en}}</ref> | Marinating is similar to [[brining]], except that brining relies on the action of salty [[brine]] rather than the action of acids or enzymes.<ref name="WaPo1">{{cite news |author=Benwick, Bonnie S. |date=November 14, 2007 |title=Wet Brining vs. Dry: Give That Bird a Bath |url=https://www.washingtonpost.com/wp-dyn/content/article/2007/11/13/AR2007111300427.html |access-date=2018-04-07 |newspaper=[[The Washington Post]]}}</ref> Marinating is also similar to [[pickling]], except that pickling is generally done for much longer periods of months or even years, primarily as a means of food preservation.<ref>{{cite web |last1=Elkus |first1=Grace |date=3 January 2023 |title=How Do You Know When It's Time to Throw Out Pickles? |url=https://www.epicurious.com/expert-advice/do-pickles-go-bad |access-date=13 July 2024 |website=Epicurious}}</ref> Conversely, marinating is usually performed for a few hours to a day, generally as a means of enhancing the flavor of the food or tenderizing it.<ref>{{Cite web |last=University |first=Utah State |title=Tips on Marinating Meat |url=https://extension.usu.edu/archive/tips-on-marinating-meat |access-date=2024-10-11 |website=extension.usu.edu |language=en}}</ref> | ||
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==Tissue breakdown== | ==Tissue breakdown== | ||
[[File:Korean BBQ-marination-01 (cropped).jpg|thumb|Beef marinating for a [[Korean barbecue]] dish]] | [[File:Korean BBQ-marination-01 (cropped).jpg|thumb|Beef marinating for a [[Korean barbecue]] dish]] | ||
In meats, the acid causes the tissue to break down, which allows more moisture to be absorbed and results in a juicier end product;<ref name="homecooking_about_com" /> however, too much acid can be detrimental to the end product. A good marinade has a balance of acid, oil, and spice. If raw marinated meat is frozen, the marinade can break down the surface and turn the outer layer mushy.<ref>{{cite web |last=Camas |first=Joanne|url=https://www.epicurious.com/archive/blogs/editor/2010/08/marinating-meat-then-freezing-it.html |title=Marinating Meat Then Freezing It |work=[[Epicurious]] |date=August 31, 2010 }}</ref> | In meats, the acid causes the tissue to break down, which allows more moisture to be absorbed and results in a juicier end product;<ref name="homecooking_about_com" /> however, too much acid can be detrimental to the end product. A good marinade has a balance of acid, oil, and spice. If raw marinated meat is frozen, the marinade can break down the surface and turn the outer layer mushy.<ref>{{cite web |last=Camas |first=Joanne |url=https://www.epicurious.com/archive/blogs/editor/2010/08/marinating-meat-then-freezing-it.html |title=Marinating Meat Then Freezing It |work=[[Epicurious]] |date=August 31, 2010 |access-date=March 6, 2021 |archive-date=March 31, 2023 |archive-url=https://web.archive.org/web/20230331175433/https://www.epicurious.com/archive/blogs/editor/2010/08/marinating-meat-then-freezing-it.html |url-status=dead }}</ref> | ||
Often confused with marinating, [[macerating]] is a similar form of food preparation. | Often confused with marinating, [[macerating]] is a similar form of food preparation. | ||
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* [[Barbecue sauce]] – flavoring sauce used as a marinade, basting or topping for barbecued meat | * [[Barbecue sauce]] – flavoring sauce used as a marinade, basting or topping for barbecued meat | ||
* [[Ceviche]] – dish of marinated raw fish | * [[Ceviche]] – dish of marinated raw fish | ||
* [[Saikyoyaki]] – | * [[Saikyoyaki]] – Japanese marinated fish preparation | ||
* [[Vinaigrette]] – sauce made from oil and vinegar and commonly used as a salad dressing | * [[Vinaigrette]] – sauce made from oil and vinegar and commonly used as a salad dressing | ||
Latest revision as of 09:51, 7 November 2025
Marinating is the process of soaking foods in a seasoned, often acidic, liquid before cooking. This sauce, called the marinade, can be either acidic (made with ingredients such as vinegar, lemon juice, or wine), or enzymatic (made with ingredients such as pineapple, papaya, yogurt, or ginger), or have a neutral pH.[1] In addition to these ingredients, a marinade often contains oil, salt, herbs, and spices to further flavor the food items. It is commonly used to flavor foods and to tenderize tougher cuts of meat;[2] the process may last seconds or days.
Marinating is similar to brining, except that brining relies on the action of salty brine rather than the action of acids or enzymes.[3] Marinating is also similar to pickling, except that pickling is generally done for much longer periods of months or even years, primarily as a means of food preservation.[4] Conversely, marinating is usually performed for a few hours to a day, generally as a means of enhancing the flavor of the food or tenderizing it.[5]
Marinades vary between different cuisines. The French word Script error: No such module "Lang". derives from the verb Script error: No such module "Lang". "to pickle in sea brine", and ultimately from the Latin noun Script error: No such module "Lang". "sea",[6] suggesting that marinades may have evolved from an ancient brining tradition or may have initially used sea brine as an ingredient.
Tissue breakdown
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In meats, the acid causes the tissue to break down, which allows more moisture to be absorbed and results in a juicier end product;[2] however, too much acid can be detrimental to the end product. A good marinade has a balance of acid, oil, and spice. If raw marinated meat is frozen, the marinade can break down the surface and turn the outer layer mushy.[7]
Often confused with marinating, macerating is a similar form of food preparation.
Safety considerations
Raw pork, seafood, beef and poultry may contain harmful bacteria which may contaminate the marinade. Marinating should be done in the refrigerator to inhibit bacterial growth. Used marinade should not be made into a sauce[8] unless rendered safe by boiling directly before use; otherwise, fresh or set-aside marinade that has not touched meat should be used.[9] The container used for marinating should be glass or food safe plastic. Metal, including pottery glazes which can contain lead, reacts with the acid in the marinade and should be avoided.[9][10]
See also
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- Barbecue sauce – flavoring sauce used as a marinade, basting or topping for barbecued meat
- Ceviche – dish of marinated raw fish
- Saikyoyaki – Japanese marinated fish preparation
- Vinaigrette – sauce made from oil and vinegar and commonly used as a salad dressing
References
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