Marination

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 has 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.

Back to Meat & Food Safety →

Source: Wikipedia · Image: Wikimedia Commons · CC BY-SA 4.0

MEATNMETAL

Meat cookery & butchery — cuts and how to choose them, roasting and braising, world meat dishes, charcuterie, and the tools that get it right.

Get new guides by emailOccasional emails. No spam. Unsubscribe anytime.

InformationAbout Contact Privacy Policy Terms of Service Disclaimer Affiliate Disclosure Cookie Policy

Every species, image, fact, and figure is drawn from Wikipedia and Wikimedia Commons, used under public-domain and Creative Commons licenses. No content is AI-generated.

© 2026 MeatnMetalMade for home cooks — meat cookery & butchery guides, cut know-how, and practical kitchen toolsRecipes & tools are general educational guidance, not professional culinary, nutritional, dietary, or food-safety advice. Always follow official food-safety guidance (USDA/FSA safe internal temperatures, safe thawing & handling) and use a calibrated thermometer.