marinade

English Edit

Etymology Edit

Borrowed from French marinade.

Pronunciation Edit

(UK) IPA^(key): /ˌmaɹɪˈneɪd/, /ˌmaɹəˈneɪd/
Audio (Southern England) (file)
(US) IPA^(key): /ˌmɛɹɪˈneɪd/, /ˌmɛɹəˈneɪd/

Noun Edit

English Wikipedia has an article on:

marinade

Wikipedia

marinade (countable and uncountable, plural marinades)

A seasoned, often acidic liquid mixture in which food is marinated, or soaked, usually to flavor and prepare it for cooking.
I like to use a lemon marinade with chicken.
- 2003, Jean Paré, Company’s Coming: Year-Round Grilling, Company’s Coming Publishing Limited, published 2005, →ISBN, page 11:
  How much marinade you need depends on the amount of food to be marinated.
- 2012 May 8, Yotam Ottolenghi, Sami Tamimi, Ottolenghi: The Cookbook‎^[1], Random House, →ISBN, page 79:
  First, marinate the tofu. In a bowl, whisk the kecap manis, chilli sauce, and sesame oil together. Cut the tofu into strips about 1cm thick, mix gently (so it doesn't break) with the marinade and leave in the fridge for half an hour.

Translations Edit

liquid mixture

Bulgarian: марината (bg) f (marinata)
Chinese:
Mandarin: 腌泡汁 (yānpàozhī)
Crimean Tatar: marinad
Czech: marináda f
Dutch: marinade (nl) f
Finnish: marinadi (fi)
French: marinade (fr) f
Galician: adubo (gl) m, mariñada (gl) f
German: Marinade (de) f
Hebrew: תחמיץ‎ m (takhmíts), מרינד‎ m (marinád)
Hungarian: pác (hu)
Ido: marinajo (io)
Italian: please add this translation if you can
Japanese: マリネード (ja) (marinēdo), マリネ (ja) (marine)
Korean: 마리네이드 (marineideu)
Malay: please add this translation if you can
Polish: marynata (pl) f, zalewa (pl) f, bejca (pl) f
Portuguese: marinada (pt) f
Russian: марина́д (ru) m (marinád)
Spanish: please add this translation if you can

Verb Edit

marinade (third-person singular simple present marinades, present participle marinading, simple past and past participle marinaded)

To marinate.
- 2015 October 27, Matt Preston, The Simple Secrets to Cooking Everything Better‎^[2], Plum, →ISBN, page 192:
  You could just use ordinary shop-bought kecap manis to marinade the meat, but making your own is easy, has a far more elegant fragrance and is, above all, such a great brag! Flavouring kecap manis is an intensely personal thing, so try this version now and next time cook the sauce down with crushed, split lemongrass and a shredded lime leaf.