Marinade

Marination is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The origin of the word alludes to the use 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 (made with ingredients such as vinegar, lemon juice, or wine) or enzymatic (made with ingredients such as pineapple, papaya, yogurt, or ginger), or have a neutral pH.In addition to these ingredients, a marinade often contains oils, herbs, and spices to further flavor the food items.

It is commonly used to flavor foods and to tenderize tougher cuts of meat.The process may last seconds or days. Marinades vary between different cuisines. For example, in Indian cuisine the marinade is usually prepared with a mixture of spices.

In meats, the acid causes the tissue to break down, which allows more moisture to be absorbed and results in a juicier end product;however, too much acid can be detrimental to the end product. A good marinade has a balance of acid, oil, and spice. If raw marinated meat is frozen, the marinade can break down the surface and turn the outer layer mushy.