Marination, also known as marinating, is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The origins of the word allude to the use of brine Brine is water saturated or nearly saturated with a salt (usually sodium chloride) (aqua marina) in the pickling Pickling, also known as brining or corning, is the process of preserving food by anaerobic fermentation in brine to produce lactic acid, or marinating and storing it in an acid solution, usually vinegar (acetic acid). The resulting food is called a pickle. This procedure gives the food a salty or sour taste. In South Asia edible oils are used as process, which led to the technique of adding flavor by immersion in liquid. The liquid in question, the 'marinade' can be acidic with ingredients such as vinegar Vinegar is an acidic liquid processed from the fermentation of ethanol in a process that yields its key ingredient, acetic acid . It also may come in a diluted form. The acetic acid concentration typically ranges from 4 to 8 percent by volume for table vinegar (typically 5%) and higher concentrations for pickling (up to 18%). Natural vinegars also, lemon The lemon is the common name for Citrus limon. The reproductive tissue surrounds the seed of the angiosperm lemon tree. The lemon is used for both culinary and nonculinary purposes throughout the world. The fruit is used primarily for its juice, though the pulp and rind are also used, primarily in cooking and baking. Lemon juice is about 5% ( juice, or wine Wine is an alcoholic beverage typically made of fermented grape juice. The natural chemical balance of grapes is such that they can ferment without the addition of sugars, acids, enzymes or other nutrients. Wine is produced by fermenting crushed grapes using various types of yeast. Yeast consumes the sugars found in the grapes and converts them, or savory with soy sauce Soy sauce , soya sauce (Commonwealth) is produced by fermenting soybeans with the molds Aspergillus oryzae and Aspergillus soyae along with roasted grain, water, and salt. Soy sauce was invented in China, where it has been used as a condiment for close to 2,500 years. In its various forms, it is widely used in East and Southeast Asian cuisines and, brine or other prepared sauces. Along with these liquids, a marinade often contains oils, herbs In American English the pronunciation of "herb" varies by individual, with the initial "h" either silent or pronounced on no noticeable regional or socioeconomic basis, but in British English the sounded "h" predominates: /ˈhɜːb/ (see American and British English pronunciation differences), and spices A spice is a dried seed, fruit, root, bark, leaf, or vegetative substance used in nutritionally insignificant quantities as a food additive for the purpose of flavour, colour, or as a preservative that kills harmful bacteria or prevents their growth to further flavor the food items.
It is commonly used to flavor foods. The process may last seconds or days. Different marinades are used in different cuisines. For example, in Indian cuisine The cuisine of India is characterized by its use of various spices, herbs and other vegetables grown in India and also for the widespread practice of vegetarianism across some sections of its society. Each family of Indian cuisine is characterized by a wide assortment of dishes and cooking techniques. As a consequence, it varies from region to the marinade is usually prepared with yoghurt Yoghurt or yogurt is a dairy product produced by bacterial fermentation of milk. Fermentation of lactose produces lactic acid, which acts on milk protein to give yoghurt its texture and its characteristic tang. Soy yoghurt, a non-dairy yoghurt alternative, is made from soy milk and spices.
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St. Louis Post-Dispatch
Tomatillo salsa is used as a marinade to tenderize the chicken and give it a slightly piquant flavor. If fresh tomatillos are unavailable, ...
