To steep fish, meat or vegetables in a highly seasoned and flavoured liquid (the marinade) usually containing oil, wine or lemon juice, herbs and spices, in order to tenderise and add flavour.

Marinating can transform bland, cheap or tough cuts of meat. It can be cooked or uncooked and can take as little as half an hour or as long as a couple of days depending on the recipe. After the food is marinated you can add the strained liquid to an accompanying sauce, but always cook it thoroughly before serving.

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