Soaking meat with flavorful seasonings or liquids.

What are the fundamentals of marinating?

Marinating is a preparation technique where food, typically meat, poultry, seafood, or vegetables, is soaked in a seasoned liquid mixture to enhance flavor and tenderize the food.

Marinades are made effective with oil, acid (such as vinegar, citrus juice, yogurt, or buttermilk), spices, herbs, and other flavorings.

The acid in the marinade can also help break down some of the and connective tissues, resulting in increased tenderness. The in the marinade helps certain fat-soluble flavors penetrate into the food.

Note: The extent to which marinade flavors penetrate into the meat is debated. Perhaps the biggest influence is from the salt osmosis that occurs (see ).