[MEHR-ih-nayt] To soak a food such as meat, fish or vegetables in marinade, or seasoned liquid mixture. Marinating helps food to absorb the flavors of the marinade and tenderizes meats.¬†Due to the fact most marinades contain acid ingredients, marinating should be done in a non-reactive dish made of glass or ceramic (never in aluminum). Keep foods refrigerated while they’re marinating.

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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