Marination

Lore & Background

Marination is similar to brining, but brining relies on salty brine rather than acids or enzymes. It is also similar to pickling, though pickling is done for months or years primarily for preservation, while marinating lasts hours to a day for flavor and tenderizing. The French word 'marinade' derives from 'mariner' meaning 'to pickle in sea brine', ultimately from the Latin 'mare' (sea), suggesting marinades may have evolved from ancient brining or used sea brine as an ingredient.

Reader's Guide

Marination is significant for its role in enhancing the flavor and texture of foods, particularly tougher cuts of meat. The acid in marinades breaks down tissue, allowing more moisture absorption for a juicier result, though too much acid can be detrimental. A good marinade balances acid, oil, and spice. Safety considerations require marinating in the refrigerator to inhibit bacterial growth; used marinade must be boiled before use as sauce, and containers should be glass or food-safe plastic, as metal reacts with acid. Marination is distinct from maceration, though often confused. It appears in diverse cuisines and is related to barbecue sauce, ceviche, saikyoyaki, and vinaigrette.

Did You Know?

• Marinades can be acidic, enzymatic, or neutral in pH.
• If raw marinated meat is frozen, the marinade can break down the surface and turn the outer layer mushy.
• Marinating should be done in the refrigerator to inhibit bacterial growth.
• Metal containers, including pottery glazes with lead, react with acid in marinade and should be avoided.