Marination

Marinating is a process of soaking foods in a seasoned, often acidic, liquid before cooking. The origin of the word alludes to the usage of brine aqua marina or sea water in the pickling process, which led to the technique of adding flavor by immersion in liquid. The liquid in question, the marinade, can be either acidic submitted with ingredients such(a) as vinegar, lemon juice, or wine or enzymatic presentation with ingredients such(a) as pineapple, papaya, yogurt, or ginger, or do a neutral pH. in addition to these ingredients, a marinade often contains oils, herbs, as well as spices to further flavor the food items.

It is ordinarily used to flavor foods and to tenderize tougher cuts of meat. The process may last seconds or days. Marinades make different between different cuisines.

Marinating is similar to ]

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 non be made into a sauce unless rendered safe by boiling directly ago use; otherwise, fresh or set-aside marinade that has not touched meat should be used. 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.