Marinating has been a major contributor of the global food architecture for thousands of years, for it serves as a foundation to many chefs’ signature dishes. Commonly used to flavor foods, tenderize tougher cuts of meat or firm vegetables, marinades generally contain one or more of the following: seasonings (salt, spices, aromatic herbs and vegetables), acids (vinegar, wine, yogurt or citrus juices) and oil.
Marinades can be applied externally or internally. For example, a wet marinade of olive oil, lemon juice, herbs and spices could be applied in a “static method,” where a tender fillet portion or vegetable is soaked in marinade until the proper flavor and texture is met, or the marinade is deposited in a vacuum pouch with a protein.