marinade
B1Culinary, Informal, Everyday
Definition
Meaning
A liquid mixture, typically containing oil, vinegar, wine, herbs and spices, in which food (especially meat or fish) is soaked before cooking to add flavour and tenderize.
The process of soaking food in such a mixture. Also used metaphorically to describe being immersed in a particular atmosphere or influence for an extended period.
Linguistics
Semantic Notes
The word functions primarily as a count noun ('a marinade', 'two different marinades'). As a verb, it is often used in the passive voice ('The chicken is marinated'). The metaphorical use is less common and more literary.
Dialectal Variation
British vs American Usage
Differences
Usage is identical in both varieties. The noun and verb are standard in culinary contexts.
Connotations
Neutral culinary term. No significant difference in connotation.
Frequency
Equally common in both varieties.
Vocabulary
Collocations
Grammar
Valency Patterns
[Noun] + marinate/be marinated + in + [marinade]Make/prepare + [marinade] + for + [food]Soak/leave + [food] + in + [marinade] + for + [time]Vocabulary
Synonyms
Strong
Neutral
Weak
Vocabulary
Antonyms
Phrases
Idioms & Phrases
- “[Metaphorical] He was marinated in the culture of the old city.”
Usage
Context Usage
Business
Rare, except in food industry contexts (e.g., 'product line of pre-made marinades').
Academic
Rare, except in food science or cultural studies (metaphorical).
Everyday
Very common in cooking and recipe discussions.
Technical
Common in culinary arts; refers to specific chemical tenderizing and flavour-infusion processes.
Examples
By Part of Speech
verb
British English
- You should marinade the tofu for at least an hour.
- The lamb was marinating in a yoghurt and mint mixture overnight.
American English
- Marinate the chicken in the fridge for best results.
- I'm going to marinade these vegetables before grilling them.
Examples
By CEFR Level
- I put the fish in a marinade.
- This marinade is good for chicken.
- Prepare a simple marinade with oil, lemon, and herbs.
- The recipe says to leave the meat in the marinade for two hours.
- The acidity in the marinade helps to break down the tough fibres in the meat.
- After marinating overnight, the flavours had penetrated deeply into the steak.
- The chef's signature marinade, a closely guarded secret, included tamarind and smoked paprika.
- Having been marinated in the political debates of her youth, she held strong opinions on the subject.
Learning
Memory Aids
Mnemonic
Think: MARINADE has 'MARINE' in it. Imagine seafood (from the marine world) soaking in a delicious liquid.
Conceptual Metaphor
IMMERSION IS INFUSION / TIME IS A FLAVOURING AGENT (e.g., 'marinated in tradition').
Watch out
Common Pitfalls
Translation Traps (for Russian speakers)
- Do not confuse with 'marinad' (маринад) which is a direct cognate and accurate.
- The verb is 'to marinate' / 'marinovath' (мариновать), not 'to marinade' (though 'marinade' as verb is accepted).
- Avoid using 'sous' (соус) for 'marinade'; a sauce is served with food, a marinade is used before cooking.
Common Mistakes
- Using 'marinade' as the only verb form (correct verb is 'marinate', though 'marinade' is also accepted).
- Confusing 'marinade' (for pre-cooking) with 'sauce' (for during/after cooking).
- Misspelling as 'marinade' or 'maranade'.
- Incorrect preposition: 'marinate with' (less common) vs. standard 'marinate in'.
Practice
Quiz
What is the PRIMARY purpose of a marinade?
FAQ
Frequently Asked Questions
Yes, primarily it is a noun (the liquid mixture). 'Marinate' is the more common verb, but using 'marinade' as a verb (e.g., 'I will marinade the beef') is also accepted in modern usage, especially in informal contexts.
A marinade is used before cooking to flavour and tenderize. A sauce is typically prepared separately and served with the cooked food. Sometimes, a marinade can be boiled and reduced to become a sauce, but this is not always safe due to raw meat juices.
It depends on the food. Seafood and vegetables need less time (15 mins - 2 hours). Chicken and pork can go 2-12 hours. Tougher red meats can marinate for 12-24 hours. Over-marinating, especially in acidic mixes, can make meat mushy.
No, you should never reuse a marinade that has been in contact with raw meat, fish, or poultry due to the risk of bacterial contamination. If you want to use it as a sauce, set a portion aside before adding the raw food, or boil it vigorously for several minutes to kill any bacteria.