Marinate

To marinate is to leave food, usually meat, fish, tofu or vegetables, sitting in a seasoned mixture before cooking. The mixture itself is the marinade.

Most marinades combine flavourings such as garlic, herbs, spices or soy sauce with oil, and often something acidic like lemon juice, vinegar or yoghurt. The flavour mostly stays near the surface, so marinating seasons the outside rather than the whole piece. Thin cuts and small pieces benefit most.

Longer is not always better. Strong acid starts to turn fish and prawns mushy within an hour or so, while a yoghurt marinade for chicken thighs can sit overnight. Follow the recipe's timing when it gives one.

Marinate in the fridge, in a covered dish or a sealed bag. The Food Standards Agency advises not to reuse a marinade that has been on raw meat with cooked or ready-to-eat food (FSA, BBQ food safety). If you want some as a sauce, set it aside before the raw meat goes in.

The word is the same in British and American English.