Marinate

Marinating means soaking food, usually meat, poultry, fish, or vegetables, in a seasoned liquid called a marinade before cooking. A marinade typically combines an acid such as vinegar, citrus juice, or yogurt with oil and flavorings like herbs, garlic, and spices. The mixture seasons the surface of the food and, in some cases, helps tenderize it, adding depth of flavor that plain seasoning cannot reach on its own.

Cooks marinate mainly for flavor and, to a lesser degree, for texture. Marinate in the refrigerator, not on the counter, and use a nonreactive container like glass or a zip-top bag rather than metal, which acid can pit. Timing matters: thirty minutes to a few hours suits most cuts, but delicate fish can turn mushy if left too long in an acidic marinade. Discard used marinade or boil it first if you want to reuse it as a sauce.