About Marinades

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About

A marinade (marinade) is a scented and flavored liquid in which certain food items, such as meat, poultry, game, and fish, are soaked in order to imbue them with the aromatic qualities of the ingredients that compose the marinade (usually wine or another acidic liquid). Marinating can also help tenderize the fibers of tough meat and is often used for this in braises and stews. The acidic element of the marinade determines the degree of tenderizing, so tougher meats or larger cuts may require a more acidic marinade. The length of marinating time is dependant upon the nature and size of the food item as well as the amount of flavor to be absorbed.