What does marinating mean?
Marinating means soaking food in a seasoned liquid, usually before it is cooked, so that the food absorbs flavor and may become more tender. The liquid can contain ingredients such as oil, vinegar, wine, salt, sugar, herbs, spices, or garlic, and the food may be marinated for minutes, hours, or sometimes several days. “Marinating” can describe the action itself, as in “marinating the chicken,” or the state of the food, as in “the fish is marinating.” It is especially common in culinary contexts involving meat, fish, poultry, vegetables, tofu, and kebabs. Although the word retains a connection to the sea through its origins, modern marinating is not limited to seafood and does not require a salty liquid. The term is useful for describing both a culinary preparation and the longer, flavorful process by which seasoned liquid gradually changes the texture and taste of food.
verb (present participle)Marinating is the process of soaking food in a seasoned liquid before cooking, often to add flavor or tenderize it. The term can also describe food that is undergoing this process.
- Soaking food in a seasoned liquid before cooking in order to add flavor or tenderize it.
- Describing food that is undergoing this process, as in “marinating meat.”
"She left the chicken marinating in a mixture of olive oil, lemon, and herbs."
"The fish was marinating in a refrigerator overnight."
"The steak was marinating in a rich garlic and red-wine sauce."
Marinating begins with a word for the sea: food is soaked in a liquid much as fish once roamed in salt water.
Reviewed by Deb Chak, Editor. AI-assisted content curated by RJS Tech Solutions LLP.
Where does marinating come from?
The word comes from French mariner, “to pickle or preserve in brine,” from Latin marinus, “of or belonging to the sea.” The English verb marinate developed in the 17th century in the context of preparing and preserving food. Its relatives include marine, maritime, and mariner, all reflecting the shared idea of the sea.
Related word forms
How marinating is actually used
The word is commonly used with meat, fish, vegetables, or tofu. Marinating differs from pickling, which usually preserves food in vinegar, and from dry curing, which relies primarily on salt or sugar.