marinate

[ UK /mˈæɹɪnˌe‍ɪt/ ]
[ US /ˈmɛɹəˌneɪt/ ]
VERB
  1. soak in marinade
    marinade herring
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How To Use marinate In A Sentence

  • His dessert was somewhat disappointing: Hotchcha, kalamanso soda with habañero, and some lime-marinated Gloria Farms strawberries with litchi foam. Jay Weston: Benefit to Help Eliminate Child Hunger at Montage Laguna Beach Hotel
  • 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.
  • I identified the frightful ingredients masking the mixtures of tannin and powdered carbon with which the fish was embalmed; and I penetrated the disguise of the marinated meats, painted with sauces the colour of sewage; and I diagnosed the wine as being coloured with fuscin, perfumed with furfurol, and enforced with molasses and plaster. Là-bas
  • Grill skewers of lemon-and-thyme-marinated lamb, and then serve them atop a garlicky Sardinian couscous full of cauliflower, currants, and pine nuts.
  • Generous chunks of meaty fish were dry marinated in spices, baked in the tandoor and served with rice and naan.
  • Or the slithers of beef sirloin marinated in chilli and lime, stir-fried with vegetables and noodles.
  • Meanwhile, marinate the almonds, sultanas and peel in the rum for 30 minutes.
  • Also just to kinda clarify the difference between authentic Greek gryo and what isn’t … depending on who you ask and where they are from, “Authentic” Greek gyro is sometimes refered to as being Donner, which is usually Pork and/or Lamb that has been pounded out thin, and marinated and then put layered onto a vertical spit and then roasted on the gryo cookers we love to drool over. Is Gyro II The Best Gyro Midtown Has to Offer? | Midtown Lunch - Finding Lunch in the Food Wasteland of NYC's Midtown Manhattan
  • I suspect that they never mention the wines, spirits and fortified liquids they use to marinate this, flambé that and simmer the other because it's all so easy.
  • Even as it was carried across the room, it was clear that the crimson-red saddle of marinated venison was exceptionally succulent.
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