Marination “Cooking”

Marination “Cookingâ€

A marinade is a liquid or paste made with ingredients such as vinegar, wine, oil, spices, and herbs, in which food is soaked or allowed to stand to give extra flavor and tenderness before cooking. Sometimes the marinade is of such an acid nature that the acids cause the proteins of the food being marinated to coagulate and become firm as they do when heat is applied. This affect is classically applied to seafood by marinating it in citrus juices. In the case of Ceviche the seafood become firm over a period of time while soaking in lime juice. The result is a desired texture achieved without heat applied. Marinated products can soak too long and become too firm, actually rubbery, just as they could be overcooked. The appropriate length of marinating time depends on the size of item being marinated.