Definitions

from The American Heritage® Dictionary of the English Language, 5th Edition.

  • noun 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 verb To soak (food) in such a mixture; marinate.

from The Century Dictionary.

  • noun 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.
  • noun Pickled meat, either flesh or fish.
  • Same as marinate.
  • noun In the West Indies, a little cake made of the edible core of the cabbage-palm.

from the GNU version of the Collaborative International Dictionary of English.

  • noun (Cookery) 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 Wiktionary, Creative Commons Attribution/Share-Alike License.

  • noun A seasoned, often acidic liquid mixture in which food is marinated, or soaked, usually to flavor and prepare it for cooking.
  • verb To marinate.

from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.

  • verb soak in marinade
  • noun mixtures of vinegar or wine and oil with various spices and seasonings; used for soaking foods before cooking

Etymologies

from The American Heritage® Dictionary of the English Language, 4th Edition

[French, probably from Italian marinare, to marinate, from Latin (aqua) marīna, sea(water), brine, pickle, feminine of marīnus, of the sea; see marine.]

Examples

  • 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.

    Bubba�s

  • 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.

    Bubba�s

  • 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.

    Food52's Best Cauliflower Recipes

  • 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.

    Bubba�s

  • 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.

    Food52's Best Cauliflower Recipes

  • The point of all this soaking in water and marinade is to cleanse and tenderize the meat as well as improve the flavor.

    "A friend gave me some pheasant breasts and pieces of chucker (I think?)

  • Another easy marinade is a combo of bottled Italian salad dressing and either soy or Worchestershire sauce.

    arrachera

  • Another easy marinade is a combo of bottled Italian salad dressing and either soy or Worchestershire sauce.

    arrachera

  • The point of all this soaking in water and marinade is to cleanse and tenderize the meat as well as improve the flavor.

    "A friend gave me some pheasant breasts and pieces of chucker (I think?)

  • 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.

    Bubba�s

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