Marinating

Marinating is a culinary technique of steeping a product in an aromatic liquid mixture — a marinade — to imbue it with flavour, soften its texture, and sometimes to preserve it. It is one of the most widespread ways to give a dish depth of flavour even before heat treatment.

A marinade usually consists of three components: an acid (vinegar, lemon juice, wine, kefir, yoghurt), oil, and seasonings (spices, herbs, garlic, onion, salt, sugar). Each plays its role: the acid softens the fibres of the product and adds freshness, the oil carries the fat-soluble aromas and keeps the succulence, and the seasonings create an inimitable flavour bouquet. The product (most often meat, poultry, fish, vegetables, mushrooms, or cheese) is immersed in this mixture and left from a few minutes to several days in the cold. The longer the marinating and the more tender the product, the more carefully the acid should be dosed, so as not to “overdry” it. Besides preparation for frying, grilling, or roasting, marinating is also a way of preserving (pickled vegetables, mushrooms in vinegar). This versatile technique turns simple products into aromatic, tender, and flavour-rich dishes, so it is indispensable in both home and professional cooking.