| 释义 |
▪ I. marinade, n.|mærɪˈneɪd|
[a. F. marinade, ad. Sp. marinada, f. marinar (= It. marinare, F. mariner) to pickle in brine, f. marino marine a.]
1. A pickle, generally composed of wine and vinegar, with herbs and spices, in which fish or meat is steeped; also, the fish or meat thus pickled.
1704Dict. Rust. (1726) H h iij b, Marinade, a pickled Meat either of Flesh or Fish. 1725Bradley Fam. Dict. s.v., A Marinade of Veal serves to garnish farced Breasts of Veal. Ibid., To the End that the Marinade may penetrate into the Flesh. 1859F. E. Paget Curate Cumberworth, etc. 243 In making the marinade in which it is to be stewed, she had fallen into the heresy of using red wine only. 1863‘Ouida’ Held in Bondage II. ii. 40 ‘Of course they will’, said De Vigne, eating his marinade leisurely. 1877Cassell's Dict. Cookery 408 Prepare a marinade [for fish] by boiling together..vinegar..an onion in rings, and some cayenne and salt.
2. A cake made of the edible core of the cabbage-palm in the West Indies.
1888Harper's Mag. Aug. 327/2 Those delicious little cakes called marinades, which you hear the colored peddlers calling out for sale.
▪ II. marinade, v.|ˈmærɪneɪd|
[f. marinade n.]
trans. To steep in marinade; to marinate. Hence ˈmarinaded ppl. a., ˈmarinading vbl. n.
c1682J. Collins Salt & Fishery 120 To Marine or preserve Fish..after the Italian manner, called Marinading. 1727Bradley Fam. Dict. s.v. Breast, To Marinade a Breast of Veal; cut it into great Slices, marinade them in Vinegar [etc.]. 1807Sir H. Davy Rem. (1858) 68, I am much obliged to you for the marinaded pilchards. 1901Daily News 15 June 6/2 Should a close, stifling day arrive,..any meat that cannot at once be cooked should be marinaded. |