Flavoring and tenderizing meat, chicken, or vegetables by letting them sit in a mixture of oil, acid (lemon, vinegar, yogurt), and spices before cooking. Keep marinating food in the refrigerator; two to 24 hours is enough for red meat, and 30 minutes is enough for fish—fish left in acid too long “cooks” in texture, but this is not the same as cooking it with heat.
Where It’s Used
“Marinate the chicken in the yogurt sauce overnight in a covered container in the refrigerator.”
Cooking Tip
All Tips