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Culinary Arts & Cooking vocabulary · Ingredients, Stocks & Sauces

Marinade

Meaning in culinary arts & cooking, with examples

/ˌmærɪˈneɪd/nounCommon term

In culinary arts & cooking, marinade means: A seasoned liquid or paste, often with oil, acid such as lemon or yoghurt, herbs and spices, in which meat, fish or vegetables are soaked before cooking.

In Turkish: marine sosu, marinasyon, terbiye

How it is used

Marinades add flavour and can make the surface more tender. Recipes say how long to marinate: overnight, at least two hours. Used marinade that touched raw meat must not be served unless it is boiled first.

Example sentences

  1. The chicken for the şiş sits in a yoghurt marinade overnight.

  2. Don't leave the fish in an acidic marinade too long or it will start to 'cook'.

Common collocations

  • yoghurt marinade
  • leave in the marinade
  • marinate overnight
  • discard the marinade
  • seasonTo add salt, pepper or other flavourings to food to improve its taste. Well seasoned means the salt and flavour are at the right level.
  • grillTo cook food over or under strong, direct heat, giving it brown marks and a smoky flavour. As a noun, a grill is the equipment used for this.
  • cross-contaminationThe spread of harmful bacteria or allergens from one food, surface, tool or person to another, for example from raw meat to a salad.
  • ingredientOne of the foods or other items, such as flour, oil or salt, that are combined to make a particular dish.

More terms: Ingredients, Stocks & Sauces

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