marinate
MAH-ruh-nayt
/ˈmær.ɪ.neɪt/
To soak food (especially meat or vegetables) in a seasoned, often acidic liquid before cooking to tenderize and add flavor.
Marinating is a chemical process where acids (like vinegar or citrus) break down tough fibers, allowing spices and oils to penetrate the food.
The story behind the word. The word 'marinate' has salty roots. It comes from the Latin 'marinus,' meaning 'of the sea.' Originally, to marinate meant to preserve food by pickling or soaking it in seawater or a very salty brine to keep it from spoiling during long sea voyages.
Word relationships
- steep: Steeping involves soaking dry ingredients in hot water to extract flavor (like tea), whereas marinating involves soaking solid food in a cold, seasoned liquid to absorb flavor and tenderize.
- dry-rub: Dry-rubbing involves coating the exterior of food with dry spices without any liquid soak.
Commonly confused with
- marinade: Marinate is the action verb (to soak), while marinade is the noun (the liquid mixture used for soaking).
Word family
- marinade (noun): The liquid mixture in which food is soaked.
- marinated (adjective): Soaked in a seasoned liquid.
Collocations
- marinate overnight
- marinate in acid
- allow to marinate
- marinate thoroughly
Example sentences
- "You should marinate the flank steak in soy sauce, garlic, and ginger overnight to ensure it is tender." Instructions for preparing a grilled dish.
- "Instead of rushing to write the essay, let the ideas marinate in your mind for a few days." Figurative use meaning to let an idea sit and develop over time.
Memory hook
Think of the 'marine' (sea) life. When you marinate meat, you are submerging it in a deep, flavorful ocean of liquid. Submerge it in a flavorful sea.
When not to use
Do not confuse with 'marinade,' which is the noun representing the liquid itself.
Fun facts
- Because marinades contain acid, leaving meat in them for too long can actually have the opposite effect, turning the exterior mushy and chalky rather than tender.
Related words
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