Online Google Dictionary

marinate 中文解釋 wordnet sense Collocation Usage Collins Definition
Verb
/ˈmarəˌnāt/,
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marinating, present participle; marinated, past tense; marinated, past participle; marinates, 3rd person singular present;
  1. Soak (meat, fish, or other food) in a marinade
    • - the beef was marinated in red wine vinegar
  2. (of food) Undergo such a process

  1. marinade: soak in marinade; "marinade herring"
  2. Marination is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The origins of the word allude to the use of brine (aqua marina) in the pickling process, which led to the technique of adding flavor by immersion in liquid. ...
  3. 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
  4. (MARINATED) Indicates that the seafood has been cured in a acidic solution, such as vinegar.
  5. (Marinating) Is when you allow food to combine flavours by leaving them together to infuse.
  6. (Marinating) The act of sleeping in one's pee soaked bedding
  7. (Marinating) a popular trick that you can use on all your meats, marinating simply involves soaking your meat in either an acidic liquid (i.e. lemon juice), oil (accompanied by herbs), spices or seasoning to help tenderise and enhance the meats flavour.
  8. To let food stand in seasonings that include at least one wet ingredient to tenderize and increase the flavor.
  9. To combine foods—usually meat or seafood, and occasionally vegetables—with aromatic ingredients in order to flavor the food.
  10. To soak in a liquid for varying amounts of time to add flavour or to tenderise meats.
  11. to cover a food item with a liquid substance (see above)
  12. To add liquid or dry ingredients to food that enhance flavor and/or tenderize after it sets for a given amount of time. Usually used in reference to meats and vegetables. Liquid marinades often include an acid, such as vinegar, wine or citrus juice, mixed with herbs, spices and oil. ...
  13. To let food soak in a seasoned liquid in order to flavor and tenderize.
  14. To flavor and moisturize pieces of meat, poultry, seafood or vegetable by soaking them in or brushing them with a liquid mixture of seasonings known as a marinade. Dry marinade mixtures composed of salt, pepper, herbs or spices may also be rubbed into meat, poultry or seafood.
  15. To soak food in a seasoned liquid mixture for a certain length of time. The purpose of marinating is to add flavor and/or tenderize the food. Due to the acidic ingredients in many marinades, foods should be marinated in glass, ceramic or stainless steel containers. ...
  16. To soak meats and vegetables in a liquid in order to improve flavor and tenderness.
  17. To let meat stand in a mixture of oil, vinegar and seasonings for 1 hour or overnight until the meat has absorbed all the flavours.
  18. To tenderize or impart flavor to foods by coating them in a seasoned mixture (a paste of herbs and spices or a dry spice blend) or soaking them in a wet mixture that is usually acidic. ...
  19. A seasoned liquid in which food is soaked into in order to absorb flavor. It can also be used to tenderize meats by using adding an acid, like lemon juice, vinegar, and wine. Many different commercial products can be used as marinates to add a unique flavor to foods. ...
  20. to place meat or fish in a flavouring medium (a marinade) for several hours prior to cooking. This can also serve to tenderise the meat
  21. To soak or steep food items in a marinade solution prior to cooking.
  22. To pickle in vinegar or French dressing, as meat or fish is seasoned.
  23. to cover food, mostly meat or fish with a liquid blend of herbs and spices for the flavours to penetrate in.
  24. To let food stand in a mixture called a marinade - a liquid, dry rub, or a paste before cooking. Some marinades are for added flavor. Marinades that contain an acid such as lemon, wine, or vinegar are for tenderizing and some marinades are meant to do both.
  25. To soak foods in a liquid so as they absorb the flavor for example beef marinated in red wine. Again this is one of the French cooking terms we most often use.