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It is commonly used to flavor foods and to tenderize tougher cuts of meat or harder vegetables such as beetroot, eggplant (aubergine), and courgette (zucchini). The process may last seconds or days. Different marinades are used in different cuisines. For example, in Indian cuisine the marinade is usually prepared with yoghurt and spices.
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Marinade — Blogs, Pictures, and more on WordPress
A Healthier, Safer Red Wine Marinade ... Fig Balsamic Vinaigrette recipe - salad dressing, marinade, sauce & more ... Stir fry, star anise, Stir Fry Marinade ...en.wordpress.com/tag/marinade/Marinades — Blogs, Pictures, and more on WordPress
... the day would come when I would have a blog update again. ... Purpose Marinade — 2 ... Course, Protein, Chicken, cooking, Dinner, marinade, Meat, Recipes ...en.wordpress.com/tag/marinades/The Cooking Blog: Steak Marinade Recipe
Ingredients in a marinade can be varied, but it is important ... marinade ingredients ... The Cooking Blog on Twitter. Super Oz Burger Recipe. Barbecue ...thecookingblog.blogspot.com/2006/06/steak-marinade-recipe.ht...Kalyn's Kitchen: Savory Low Carb Marinade<br> for Chicken, Pork, or Beef
South Beach Diet Cooking and Recipe Blog ... Add it to your blog. An Ever-Growing List of Some of the Cookbooks Kalyn is Using ...kalynskitchen.blogspot.com/2005/06/savory-low-carb-marinade-...Marinades - Mahalo
A marinade is a seasoned liquid, frequently with a vinegar or wine base, in ... Epicurious: Marinade recipes. Blog: Marinade Dave's Marinading Tips ...www.mahalo.com/Marinades
It is commonly used to flavor foods and to tenderize tougher cuts of meat or harder vegetables such as beetroot, eggplant (aubergine), and courgette (zucchini). The process may last seconds or days. Different marinades are used in different cuisines. For example, in Indian cuisine the marinade is usually prepared with yoghurt and spices.
Tissue breakdown
In meats, the acid causes the tissue to break down, allowing more moisture to be absorbed and giving a juicier end product. However, too much acid can be detrimental to the end product. A good marinade will have a delicate balance of spices, acids, and oil.
Often confused with marinating, "macerating" is a similar form of food preparation.
Health advisements
The American Institute for Cancer Research recommends discarding used marinade that has been applied to raw meats. Meats, such as red meat, fish, and chicken, may contain unhealthful substances which may enter the marinade, according to health experts attributed by the AICR. These substances would become neutralized in the cooking process but using the leftover marinade later as a sauce holds the risk of reapplication. If additional flavoring from the marinade is desired, prepare a new batch.
See also
- Barbecue sauce
- Ceviche
