Marinating refers to soaking food (usually meat) in a flavorful liquid called a marinade. It is a versatile and indispensable technique that boosts the flavor of lean cuts of meat. Marinating is a technique that's been around at least since the Renaissance when acidic mixtures were commonly used to help preserve foods.

Many marinades include an acidic element, such as citrus juice or vinegar, which boosts flavor and may tenderize the surface proteins of meat. Oil is another common constituent, as it coats the food, carries flavor, and helps food stay moist. Robust ingredients such as garlic, soy sauce, and Asian fish sauce enhance the savory qualities of meats and fish.

The acid or enzyme in a marinade causes the meat’s tissue to weaken on the surface but must be used minimally and not for extended periods of time. Otherwise, the meat will become mushy, tough, and dry. A successful marinade has the right balance of acid, oil, and seasonings.

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