marinate vs marinade

marinate marinade

Definitions

  • 1) To allow a sauce or flavoring mixture to absorb into something; to steep or soak something in a marinade to flavor or prepare it for cooking.
  • 2) soak in marinade
  • 3) To soak (meat, for example) in a marinade.
  • 4) To become marinated.
  • 5) To salt or pickle, as fish, and then preserve in oil or vinegar; to prepare (food) by the use of marinade.

Definitions

  • 1) A seasoned, often acidic liquid mixture in which food is marinated, or soaked, usually to flavor and prepare it for cooking.
  • 2) A liquid mixture, usually of vinegar or wine and oil with various spices and herbs, in which meat, fowl, fish, or vegetables are soaked before cooking.
  • 3) (Cookery) A brine or pickle containing wine or vinegar, with opil, herbs, and spices, for enriching the flavor of meat and fish, which are steeped in it prior to cooking.
  • 4) mixtures of vinegar or wine and oil with various spices and seasonings; used for soaking foods before cooking
  • 5) A compound liquor, generally of wine and vinegar, with herbs and spices, in which fish or meats are steeped before cooking to improve their flavor.
  • 6) In the West Indies, a little cake made of the edible core of the cabbage-palm.
  • 7) Pickled meat, either flesh or fish.
  • 8) To marinate.
  • 9) Sameasmarinate.
  • 10) To soak (food) in such a mixture; marinate.

Examples

  • 1) She and her mother had prepared rabbit at the farm, letting it marinate for days, then making a rich, sour stew, heavy with herbs.
  • 2) ‘I marinated the meat in red wine and then slowly grilled and ate it, accompanied by a light green salad and a half bottle of Country Beaujolais.’
  • 3) ‘I started with poached Scottish lobster in a tian of avocado, marinated red pepper with a caviar dressing.’
  • 4) ‘Try marinating meat, chicken or fish in marinades, soy sauce, sweet fruit juices, wine or Italian-style dressings.’
  • 5) ‘Sauerbraten is a famous beef dish which involves marinating the meat in a sour (wine, vinegar, buttermilk) marinade, braising it, and serving it with a sweetened sauce.’
  • 6) ‘Meat, chicken and fish are often marinated in a paste of raw ginger and garlic before cooking.’
  • 7) ‘The adobo marinade may be used to marinate raw meat for up to twenty-four hours before grilling or roasting.’
  • 8) ‘The last couple of hours were hectic, as they always are, assembling the cold dishes, marinating the fish and blanching the Chinese broccoli.’
  • 9) ‘When we came from London to see how the renovations for the house were shaping up we found the builders skewering freshly marinated meat for a barbecue and a popping open a bottle of rosé.’
  • 10) ‘Kangaroo and emu meat were marinated, cooked and presented during the ceremony.’
  • 11) ‘Some recipes state to marinate meat and poultry for several hours or days, either to tenderize or add flavor.’
  • 12) ‘Each table is fitted with a grill for you to cook the deliciously marinated meat.’
  • 13) ‘The only hitch is you have to marinate fish for three or four hours ahead of cooking.’
  • 14) ‘We gluttonously overordered the grilled and marinated meats, even retracing our steps for seconds.’
  • 15) ‘The pork is marinated in red wine for two days before being stuffed with cheese and fried.’
  • 16) ‘What is more it not only lifts your spirits but also can be used to add flavour to meals - to moisten breads and puddings, marinate meats and make savoury sauces.’
  • 17) ‘Carter followed the traditional process by marinating meat, poultry, and fish overnight.’
  • 18) ‘Well, my dad and Martin were setting up the barbecue in the yard and marinating the meat - all that male bonding stuff.’
  • 19) ‘Most prawns taste of little more than frozen water, while crudely smoked or marinated oily fish can be revolting.’
  • 20) ‘If you marinate meat or poultry, don't serve the unused marinade unless it has been cooked at a rolling boil for at least three minutes.’
  • 21) ‘Using yogurt to marinate meats is another typical recipe.’
  • 22) ‘Once the pork has marinated (you will notice that the otherwise pink flesh of the pork now looks more like beef) you may then begin to cook.’
  • 23) ‘When the beef has marinated for long enough, it is time to assemble the skewers.’
  • 24) ‘Let the steak marinate for 4 hours in the refrigerator, covered, turning it once more.’
  • 25) ‘While the beef is marinating, in a small mixing bowl, mix the remaining soy sauce, sake, sugar, black pepper, 2 Tablespoons water, corn starch and sesame oil.’
  • 26) ‘The chicken, carrots, and onions had marinated for four hours in a hellish brew of red habañero mash and distilled capsicum extract.’
  • 27) ‘Cover duck and place in refrigerator overnight to marinate.’
  • 28) ‘Take one medium-sized puffin, leave it in a vat of porridge overnight to marinate and in the morning enjoy this hearty breakfast.’
  • 29) ‘Leave: the flavour will become stronger the longer the meat marinates.’
  • 30) ‘Let them marinate overnight in the refrigerator and serve at room temperature - precook any firm vegetables like carrots.’
  • 31) ‘Allow the lamb to marinate in the refrigerator overnight.’
  • 32) ‘Place in the refrigerator to marinate overnight and reserve.’
  • 33) ‘These were all placed in the refrigerator to marinate overnight.’
  • 34) ‘Leave to marinate overnight, shaking the jar from time to time.’
  • 35) ‘Leave to marinate in a cool place for four to eight hours.’
  • 36) ‘Turn the bag a number of times, and let it marinate for several hours or even overnight in the refrigerator.’
  • 37) ‘Stored at less than 1 degree, the Parsons's feta ages and marinates on site.’

Examples

  • 1) Arrange across a dish or tray and pour over the marinade.
  • 2) Add the marinade and cook for 1 minute.
  • 3) Stir in the sliced chillies, then pour the marinade over the chicken.
  • 4) Meanwhile, pour the marinade back into the pan and discard the garlic and chilli.
  • 5) Add the marinade and kale.
  • 6) Turn the heat up and add the reserved marinade.
  • 7) We also slice the meat thinly and marinade carefully before we cook it.
  • 8) Mix together the remaining ingredients to make a marinade then pour this over the beetroot discs.
  • 9) Crush the oregano and chopped thyme together and add to the marinade.
  • 10) Taste for seasoning and pour the marinade back over the carrots.
  • 11) Serve the steaks topped with the salad and the remaining marinade.
  • 12) Strain in the wine from the marinade and simmer gently for two hours.
  • 13) Stir the fish into the marinade to coat.
  • 14) Rub dry marinade ingredients into sides of salmon.
  • 15) Spoon the reserved marinade over the fish towards the end of cooking.
  • 16) Want a delicious marinade for meats and poultry?
  • 17) Chop the chilli finely and add to the marinade.
  • 18) Pour any remaining marinade over the skewers.
  • 19) Brush with the marinade during cooking.
  • 20) This marinade makes enough for 6-8 fillets.
  • 21) You can reuse the oil as a marinade for chicken or fish, or drizzle over a salad.
  • 22) The moist and tender portions of chicken were cooked in white wine with echoes of its garlicky vinegar and olive oil marinade with oregano.
  • 23) Turn, brush with more marinade and cook for 15 minutes.
  • 24) Anyway, find a bunch of fresh cilantro in your local Asian (or Mexican) market with the elongated roots still attached, cut off and mash (grind) the roots and rub this savory result all around the chicken pieces with some salt and black pepper until the marinade is sufficient to flavor the chicken pieces.
  • 25) Kayb's sweet and tangy marinade is just what raw cauliflower needs to transform it from a humdrum crudité to a zippy accompaniment for barbecue, or even a simple hors d'oeuvre all of its own.
  • 26) Kayb's sweet and tangy marinade is just what raw cauliflower needs to transform it from a humdrum crudité to a zippy accompaniment for barbecue, or even a simple hors d'oeuvre all of its own.
  • 27) The point of all this soaking in water and marinade is to cleanse and tenderize the meat as well as improve the flavor.
  • 28) Another easy marinade is a combo of bottled Italian salad dressing and either soy or Worchestershire sauce.
  • 29) ‘Wine marinades help meat, fish, and game keep a short time in hot weather.’
  • 30) ‘From Cumberland sausage, meat and fish marinades, home baking, beer and much more, there will be something to make every mouth water from 9am - 3pm.’
  • 31) ‘The marinade for the grilled meat and seafood is delectable and ingredients are a well-kept secret, as we were unable to get it from the staff.’
  • 32) ‘When you're ready to start cooking, strain the beef, reserving the marinade and the other ingredients.’
  • 33) ‘Mix the skin and the seeds with some orange juice for a tenderizing marinade for seafood or meats.’
  • 34) ‘Flavor houses are, not surprisingly, working overtime to produce ingredients for marinades, dry seasonings, and rubs.’
  • 35) ‘Tuna is a bland fish and benefits from a marinade to infuse flavour.’
  • 36) ‘Wine marinades are a cook's flexible friend: they flavour meat or fish, can tenderise it and stop it drying out.’
  • 37) ‘Don't reuse the marinade from raw meat or poultry on cooked food unless it's boiled first to destroy any harmful bacteria.’
  • 38) ‘If some of the marinade is to be used as a sauce on the cooked food, reserve a portion of the marinade before putting raw meat and poultry in it.’
  • 39) ‘Use them to dress salads, to replace lemon in zippy desserts and beverages, and to complement meat, poultry, and fish; just splash them on the meat or in marinades and sauces.’
  • 40) ‘Use herbs, spices, fresh vegetables, and fat-free marinades to season meat.’
  • 41) ‘Frozen foods resist freezer burn better, and marinades penetrate meats more effectively.’
  • 42) ‘But do use a teaspoon or two in marinades or salad dressings or instead of sugar in tea.’
  • 43) ‘Turn the fish over in the marinade to get it well coated.’
  • 44) ‘It can be used as a base ingredient for glazes and marinades, as well.’
  • 45) ‘Seal and press the marinade into the meat and then refrigerate for four hours or overnight.’
  • 46) ‘Spices and marinades of every description are at work here, drenching the Persian chicken kebabs or injecting an extra kick into the house special, lentil soup.’
  • 47) ‘A tenderizing marinade must contain an acidic ingredient such as lemon juice, vinegar, wine or yogurt.’
  • 48) ‘With all those powerfully pungent aromas of smoke and strongly flavoured marinades, don't waste your money offering expensive fine wines with all their delicate secrets to unfold.’
  • 49) ‘The Scottish sirloin is marinaded in orange, lime, oregano and chillies and then pan-fried.’
  • 50) ‘I once barbecued a whole fillet of beef marinaded in a bottle of Jack Daniel's and enclosed in tinfoil.’
  • 51) ‘We also learn why vacuum packing gives meat a nasty metallic tang - it cannot breathe but ends up marinading in oxidised blood.’
  • 52) ‘After being marinaded in cumin and oregano, they are dipped in crushed tortilla chips so that, even though they are grilled, they taste like they've been fried.’
  • 53) ‘The mix of fruit having been marinaded in brandy, each mouthful, like each piece of music, is packed with ingredients which leave a very pleasant taste in one's mouth.’
  • 54) ‘I had marinaded it in orange juice, marjoram and chives.’
  • 55) ‘It has, in effect, been marinaded in blood and tastes unspeakable.’
  • 56) ‘Nothing was marinaded but the box included chutney, lettuce, organic rolls and sustainable Welsh coal.’
  • 57) ‘Such thin slices can better absorb sweet and fragrant juices in which they are marinaded.’
  • 58) ‘We speculated that it could have been marinaded in soy sauce, because there was a lovely, salty tang to the skin.’
  • 59) ‘Preferring chicken breast to legs, I used meat alone, cut into generous pieces and marinaded in the sauce overnight.’
  • 60) ‘This is absolutely perfect, of course, old barrels are made of oak, and marinaded in sherry and whisky, so all the flavour imparted have much to recommend them.’
  • 61) ‘Lunch in tapas bars is a Spanish treat, serving tasty portions of tortilla, fresh prawns, marinaded red peppers and other morsels of local food.’
  • 62) ‘Of course, you could take a portable barbecue with you and prepare some delicious and colourful meat, fish or vegetable kebabs which you have marinaded in your fridge overnight.’
  • 63) ‘The meat is cut into long thin strips and marinaded with natural flavourings and preservatives before being dried at their new company, called Bare Earth, at Melmerby, near Ripon.’
  • 64) ‘The meat had been marinaded in herbs and cheese overnight, so that it not only tasted tender but also sent off a lasting aroma on your tongue.’
  • 65) ‘Yassa, found throughout W. and C. Africa, is chicken or fish marinaded in lemon or lime juice, grilled on a barbecue, and then fried with onions and simmered with the marinade.’
  • 66) ‘Add the pork fillets to the marinade and allow to marinade for 12 to 24 hours.’
  • 67) ‘I didn't marinade them, I didn't baste them, I didn't check the temperature of the barbecue, and I didn't get to taste them.’
  • 68) ‘If you ask some cooks today why they marinade, they will tell you that it's to add flavor.’
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