Description
Process of soaking foods in a seasoned, often acidic, liquid before cooking
Technical
Marinating is the process of soaking foods in a seasoned, often acidic, liquid before cooking. This sauce, called the marinade, can be either acidic, or enzymatic, or have a neutral pH. In addition to these ingredients, a marinade often contains oil, salt, herbs, and spices to further flavor the food items. It is commonly used to flavor foods and to tenderize tougher cuts of meat; the process may last seconds or days.
Science
Primary Reaction
Proteolysis
Sensory Profile
Aroma ()
Taste
Texture
Wine Analogy
Like barrel-aging wine where tannins and acids interact with the liquid
Coffee Analogy
Similar to cold brew extraction where time replaces heat
Perfume Analogy
Comparable to scent layering in perfumery where top/middle/base notes develop
Culinary Applications
Dietary
Molecular Pairing
Key Compounds Produced