NationMaster - Encyclopedia: Marination

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 (aqua marina) in the pickling process, which led to the technique of adding flavour by immersion in liquid. The liquid in question, the 'marinade', is often a vinegar (or other acidic liquid such as lemon juice or wine) and oil mixture. It can also contain herbs and spices. Brine is water saturated or nearly saturated with salt. ... Vinegar is often infused with spices or herbsâ€”as here, with oregano. ... Binomial name Citrus Ã— limon (L.) Burm. ... Wine is an alcoholic beverage produced by the fermentation of the juice of fruits, usually grapes. ... Herbs: basil Herbs (IPA: hÉ™(É¹)b, or É™É¹b; see pronunciation differences) are plants grown for culinary, medicinal, or in some cases even spiritual value. ... Screen shot of Spice OPUS, a fork of Berkeley SPICE SPICE (Simulation Program with Integrated Circuits Emphasis) is a general purpose analog circuit simulator. ...

It is commonly used to flavor foods and to tenderize tougher cuts of meat or harder vegetables such as beetroot, aubergine, and courgette. The process may last seconds or days. Different marinades are used in different cuisines. In Indian cuisine the marinade is usually prepared with yoghurt and spices. Various meats Cold Meat Salad Meat, in its broadest definition, is animal tissue used as food. ... A beet (called beetroot in the United Kingdom and its former colonies, as well as table beet, garden beet, blood turnip or red beet) is a plant of the genus Beta of which both the leaves and root are edible. ... Binomial name Solanum melongena Solanum esculentum An eggplant or aubergine is either of two species of nightshade, Solanum melongena and , bearing large pendulous purple or white fruit. ... Courgette Young zucchini Flower of zucchini Zucchini (US and Australian English) or Courgette (New Zealand and British English), is the name of a vegetable. ... Indian cuisine is distinguished by its sophisticated use of spices and herbs and the influence of the longstanding and widespread practice of vegetarianism in Indian society. ... Yoghurt, yoÄŸurt or yogurt, or less commonly yoghourt or yogourt (see spelling differences), is a dairy product produced by bacterial fermentation of milk. ...

In meats, the acid causes the tissue to break down, allowing more moisture to be absorbed and giving a juicier end product. However, too much acid can be detrimental to the end product. A good marinade will have a delicate balance of spices, acid and oil.

Often confused with marinating, "[[

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