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A liquid mixture, often of vinegar or wine with various seasonings, in which meat or other food is soaked to enhance its flavor and sometimes to tenderize it.
tr.v. (măr′ə-nād′) mar·i·nad·ed, mar·i·nad·ing, mar·i·nades
To soak (food) in such a mixture; marinate.
[French, probably from Italian marinare, to marinate, from Latin (aqua) marīna, sea(water), brine, pickle, feminine of marīnus, of the sea; see marine.]
1. (Cookery) a spiced liquid mixture of oil, wine, vinegar, herbs, etc, in which meat or fish is soaked before cooking
2. (Cookery) meat or fish soaked in this liquid
(Cookery) a variant of marinate
[C17: from French, from Spanish marinada, from marinar to pickle in brine, marinate]
mar•i•nade(n. ˌmær əˈneɪd; v. ˈmær əˌneɪd)
n., v. -nad•ed, -nad•ing. n.
1. a liquid mixture, as of vinegar or wine, oil, herbs, and spices, in which food is steeped before cooking.v.t.
[1675–85; < French < Occitan marinado, derivative of mariná to cure in brine]
Past participle: marinaded
A seasoned blend of oil, wine or vinegar in which food is soaked before cooking.
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|Noun||1.||marinade - mixtures of vinegar or wine and oil with various spices and seasonings; used for soaking foods before cooking|
condiment - a preparation (a sauce or relish or spice) to enhance flavor or enjoyment; "mustard and ketchup are condiments"
|Verb||1.||marinade - soak in marinade; "marinade herring"|
cookery, cooking, preparation - the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
n → Marinade f