Lexic.us

Definition of Marinade

1. Verb. Soak in marinade. "The chefs marinade the vegetables"; "Marinade herring"

2. Noun. Mixtures of vinegar or wine and oil with various spices and seasonings; used for soaking foods before cooking.

Definition of Marinade

1. n. A brine or pickle containing wine and spices, for enriching the flavor of meat and fish.

Definition of Marinade

1. Noun. A seasoned, often acidic liquid mixture in which food is marinated, or soaked, usually to flavor and prepare it for cooking. ¹

2. Verb. To marinate. ¹

¹ Source: wiktionary.com

Definition of Marinade

1. to marinate [v -NADED, -NADING, -NADES] - See also: marinate

Medical Definition of Marinade

1. A brine or pickle containing wine and spices, for enriching the flavor of meat and fish. Origin: F., cf. It. Marinato marinade, F. Mariner to preserve food for use at sea. See Marinate. Source: Websters Dictionary (01 Mar 1998)

Lexicographical Neighbors of Marinade

marijuana abuse marijuana cigarette marijuana smoking marijuanalike marijuanas marikina marikinas marimastat marimba marimbalike

marimbas marimbist marimbists marimonda marina marinade (current term) marinaded marinades marinading marinara

marinaras marinas marinate marinated marinates marinating marination marinations marine marine animal

Literary usage of Marinade

Below you will find example usage of this term as found in modern and/or classical literature:

1. Modern Domestic Cookery, and Useful Receipt Book: Adapted for Families in by William Augustus Henderson, David Hughson (1828)
"The whole marinade must be made luke-warm, then take them out, dry, flour and fry them, and serve them up with fried parsley. SECT. II. STEWING POULTRY, &c. ..."

2. The Universal Cook: And City and Country Housekeeper by Francis Collingwood, John Woollams (1806)
"To marinade Trout, FRY your trout in oil sufficient to cover them, and put them in ... Then put the fish into 9 stewpan, pour -the marinade hot to them, ..."

3. The Practical Cook, English and Foreign: Containing a Great Variety of Old by Joseph Bregion, Anne Miller (1845)
"marinade UNBOILED (marinade Cru).—Put in an earthen basin six large carrots ... If you have but a day or two in which to marinade the articles mentioned, ..."

4. Fish by S. Beaty-Pownall (1903)
"gentlest way till cooked, when it must be lifted off at once, and left to get cold in the marinade. To serve fish thus treated, lift it out of the marinade, ..."

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