A marinade is a seasoned liquid or paste in which food is held before cooking to add flavour and, in some cases, alter surface texture. Marinades may contain salt, acid, oil, herbs, spices, aromatics, dairy or enzymatic ingredients. Their composition depends on the food and the intended result; not every marinade contains all of these components.
Red wine, vegetables and aromatics may be used to marinate beef or game before braising. Yogurt and spices are common in tandoori-style preparations. Soy, ginger, garlic and citrus may be combined for a marinade for beef, poultry or seafood. The correct time depends on the ingredient, cut thickness and marinade strength.
Marinate potentially hazardous foods under refrigeration in a covered, food-safe, non-reactive container. Keep raw marinade separate from ready-to-eat food. Do not reuse marinade that has contacted raw meat or seafood as a finishing sauce unless it is handled and cooked according to a validated procedure. Discard or safely handle used marinade as required.
A marinade is a seasoned preparation intended to add flavour and may include acid, oil and aromatics. A brine is a measured salt solution used primarily for seasoning and changing the water-holding behaviour of food. The two techniques can overlap, but they are not identical.
Chef’s tip: match the marinade to the food and avoid excessively long exposure to strong acids or enzymes. Marinades mainly affect the surface; they do not reliably tenderize the centre of a thick cut.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
