Marination

Foods are marinated by soaking them in a marinade — a seasoned liquid of oils, vinegar, herbs, spices and salt — before cooking, to add flavour or tenderise. Since most marinades contain acidic ingredients such as lemon juice, vinegar or wine, marination belongs in glass, ceramic or stainless-steel containers; aluminium and other reactive metals are unsuitable, as acids attack them, leaching metal and spoiling flavour. Food-safety practice demands marination under refrigeration (below 5°C), separation of raw and cooked foods, and discarding or boiling any marinade that has contacted raw meat; industry speeds penetration with vacuum tumbling, validating time–temperature in the HACCP plan.