Glossary M

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Deutsch: Marinaden und Saucen / Español: Marinadas y Salsas / Português: Marinadas e Molhos / Français: Marinades et Sauces / Italiano: Marinature e Salse

The culinary world relies heavily on Marinades and Sauces to enhance flavor, texture, and preservation of food. These liquid or semi-liquid preparations serve distinct yet complementary purposes, from tenderizing meat to adding depth to plant-based dishes. Understanding their composition and application is essential for both professional chefs and home cooks.

Marinare is the Italian term which means "to marinate", to pickle

Marinata is the Italian word for marinade, a savory sauce in which meat or other foods are soaked before being cooked

Deutsch: Marinieren / Español: Adobar / Português: Marinado / Français: Marinade / Italiano: Marinare /

Marinate means to coat or immerse foods in an acidic-based liquid or dry rub, to tenderize and flavor before cooking.

Marinato is the Italian word for "marinated", "pickled", refers to food (usually meat) soaked in a savory sauce before being cooked

Deutsch: Marinduque / Español: Marinduque / Português: Marinduque / Français: Marinduque / Italiano: Marinduque

Marinduque is a province in the Philippines known for its unique and traditional cuisine. The food culture of Marinduque is rich with local flavors, indigenous ingredients, and traditional cooking methods passed down through generations.

Marinière / A la Marinière refers to a method of preparing shellfish or other seafood, especially mussels, by cooking them in white wine, usually with onions or shallots.

Märipi is a Maori word for knife

Mariscada is a type of fish stew that includes lobster, crab, shrimp and other fish.

Mariscos is a Spanish term meaning "seafood"

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Glossary M

Marinades and Sauces

Marinare

Marinata

Marinate

Marinato

Marinduque

Marinière / A la Marinière

Märipi

Mariscada

Mariscos

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