marinade
mar-uh-NEYD
/ˌmærɪˈneɪd/
A savory acidic liquid in which food is soaked before cooking to flavor and tenderize it; (verb) to soak food in such a liquid.
The noun is spelled 'marinade', while the action of soaking is 'marinate'. The mixture must contain an acid (like vinegar or citrus) or an enzyme to effectively tenderize meat.
The story behind the word. Comes from the Spanish marinar, meaning 'to pickle in brine,' which derives from mar (sea). Historically, marinades were highly concentrated saltwater solutions used on ships to preserve meat and fish for long voyages.
Word relationships
- steep: Steep is a general term for soaking something in liquid (like tea), while marinade specifically refers to a seasoned, acidic liquid for food.
Commonly confused with
- brine: A brine is primarily a saltwater solution used to hydrate meat, whereas a marinade contains acids and oils to flavor and tenderize.
Word family
- marinate (verb): To soak food in a marinade.
Collocations
- acidic marinade
- chicken marinade
- soak in a marinade
Example sentences
- "Whisk together olive oil, lemon juice, and garlic to create a simple marinade for the chicken." Cooking instructions.
- "The long soak in the spicy marinade made the pork incredibly tender and flavorful." Describing flavor development.
Memory hook
A marinade is like a marine bath for your meat. Sea-salt bath for flavor.
When not to use
Do not confuse with 'sauce' or 'glaze', which are applied during or after cooking, whereas a marinade is used before cooking.
Fun facts
- Adding pineapple or papaya to a marinade will tenderize meat extremely fast because they contain powerful enzymes that break down muscle fibers.
Related words
Take your vocabulary further with LangBlitz
Our English vocabulary app: FSRS spaced repetition, 5,000+ curated words across 119 topic groups, CEFR A1 to C2. Explore your mastery with the beautiful Vocabulary World feature.