Marinating is the process of soaking food in a seasoned liquid before cooking to add flavour and, in some cases, moisture or tenderness.
A marinade may contain oil, salt, herbs, spices, vinegar, citrus juice, wine, yogurt, or fruit enzymes. Acidic ingredients add sharp flavour, while enzymes in ingredients such as pineapple and papaya can break down some proteins. Salt helps food absorb seasoning and can influence moisture, although the effect depends on the food and the length of time it sits.
Marinating can last from seconds to several days, but longer is not always better. Strong acids may make the surface of meat mushy if used for too long, while delicate fish can change texture quickly. Marinating is also useful for vegetables, tofu, poultry, seafood, and tougher cuts of meat.
Marinating differs from brining, which relies mainly on salty water, and from pickling, which generally involves longer preservation in an acidic liquid. For food safety, a marinade that touched raw meat should be discarded or boiled before being used as a sauce.