Marinating lies at the heart of the barbecue; it is the fragrance, flavor, and the taste that lingers long after the last piece of meat has been eaten. Take some time off from the debates on grills and smokers to give a thought to the marinade, for without it your barbecue will not be memorable.

Defined as a “seasoned liquid mixture used to impart flavor and tenderize meats, fish, and vegetables through soaking”, the marinade , in fact, perform a variety of functions. Most marinades are a mixture of oil, herbs and spices, and an acidic content that could be vinegar, lemon juice, or wine. In some parts of the world, in fact, it is yoghurt. The oil contained in the marinade creates a seal on the food. The acidic content tenderizes the tough fibers and the spices and herbs add flavor and fragrance to the food.

The term “marinate” may have originally applied to fish alone (from the Latin “mare”, meaning “the sea”), but it is widely used now to season meats. Some speculate that marinades originated in the 1800s, but local customs suggest that they have been around longer than that. As far back as in pre-Columbian Mexico, cooks were aware that cooking meats in papaya leaves helped the meat cook tender. The Early Egyptians are known to have used marinades in their cooking. Japan and other Asian countries have also been using marinades for some hundreds of years.

Interestingly, it’s not just meat that was being marinated. References to marinating vegetables can be found as far back as Roman times. In early 19th century Russia, vegetables were used in appetizers called zakuski, which were served as buffets apart from the main dinner.

In western cooking, marinades probably gained popularity during the Renaissance, when people marinated meats and seafood in herbs and vinegar, to preserve the meat as well as enhance its flavor.

With all its checkered history, however, the marinade has come to be a vital part of every American’s backyard cookout preparations. Bottles and ready-to-use marinades are popular in this country, though gourmet cooks are known to swear by their freshly prepared marinades. Much of what we know about the beginnings of the bottle marinades in America comes from people who collect old bottles and advertisements. We do know that bottled sauces first appeared in the early 19th century, though we do not know enough about the ingredients that went into these sauces. Some of these early brands can still be found on our supermarket shelves today.

Interestingly, it’s not just meat that was being marinated. References to marinating vegetables can be found as far back as Roman times. In early 19th century Russia, vegetables were used in appetizers called zakuski, which were served as buffets apart from the main dinner.

So next time you are mixing the marinade in the bowl, think about how far back the technique goes, and indeed, what some of those ingredients do to enhance your cookout meal.

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Category: Cooking
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