from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A liquid mixture, usually of vinegar or wine and oil with various spices and herbs, in which meat, fowl, fish, or vegetables are soaked before cooking.
- transitive v. To soak (food) in such a mixture; marinate.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A seasoned, often acidic liquid mixture in which food is marinated, or soaked, usually to flavor and prepare it for cooking.
- v. To marinate.
from the GNU version of the Collaborative International Dictionary of English
- n. A brine or pickle containing wine or vinegar, with opil, herbs, and spices, for enriching the flavor of meat and fish, which are steeped in it prior to cooking.
from The Century Dictionary and Cyclopedia
- n. A compound liquor, generally of wine and vinegar, with herbs and spices, in which fish or meats are steeped before cooking to improve their flavor.
- n. Pickled meat, either flesh or fish.
- Same as marinate.
- n. In the West Indies, a little cake made of the edible core of the cabbage-palm.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- v. soak in marinade
- n. mixtures of vinegar or wine and oil with various spices and seasonings; used for soaking foods before cooking
Another easy marinade is a combo of bottled Italian salad dressing and either soy or Worchestershire sauce.
The point of all this soaking in water and marinade is to cleanse and tenderize the meat as well as improve the flavor.
Kayb's sweet and tangy marinade is just what raw cauliflower needs to transform it from a humdrum crudité to a zippy accompaniment for barbecue, or even a simple hors d'oeuvre all of its own.
Kayb's sweet and tangy marinade is just what raw cauliflower needs to transform it from a humdrum cruditÃ© to a zippy accompaniment for barbecue, or even a simple hors d'oeuvre all of its own.
Anyway, find a bunch of fresh cilantro in your local Asian (or Mexican) market with the elongated roots still attached, cut off and mash (grind) the roots and rub this savory result all around the chicken pieces with some salt and black pepper until the marinade is sufficient to flavor the chicken pieces.
Continue to boil until the marinade is reduced by half.
The marinade is boiled and turned into red wine sauce.
As many of you know, this marinade is open to lots of subtle variations; I changed it up a little by using ginger in this one.
Mix all together, then cut the fillets in half, trimming away all ragged appearance, and lay them for fifteen minutes in the mixture (called a marinade); take them out, drain them on a sieve, and then dip each fillet in the batter.
One "goof" was that I put the veggies/garlic in a blender instead of a food processor, so the marinade was a little "saucy" but it still turned out excellent.