To soak meat, fish or vegetables in a liquid mixture called a marinade, usually consisting of a combination of oil, wine, herbs or garlic. Food is marinated so that it may absorb the flavours of the marinade, or, in the case of tough meat, to tenderise it.
Ingredients should be covered and refrigerated while they're marinating. When fruits are similarly soaked, the term used is macerate.
To soak meat, fish or vegetables in a liquid mixture called a marinade, usually consisting of a combination of oil, wine, herbs or garlic. Food is marinated so that it may absorb the flavours of the marinade, or, in the case of tough meat, to tenderise it.
Ingredients should be covered and refrigerated while they're marinating. When fruits are similarly soaked, the term used is macerate.