marinademar‧i‧nade /ˌmærəˈneɪd/ noun [countable, uncountable] 
Word Origin
Word OriginWORD ORIGINmarinade
ExamplesOrigin:
1700-1800 French, Spanish marinada, from marinar ‘to preserve in salt’, from Latin marinus; ➔ MARINEEXAMPLES FROM THE CORPUS
word sets- Any cut of meat, chicken or fish will benefit from this marinade - so simple and useful.
- Baste every 15 minutes with marinade.
- Grill poussins under moderately high heat for 15-20 minutes on each side, basting with the marinade.
- Mix all the other ingredients to make a marinade and put the kebabs into the marinade for about 40 minutes.
- Place meat or game birds in marinade and refrigerate for 4 to 6 hours or overnight.
- Place the chicken in a shallow dish, coat with the marinade and leave for at least 2 hours.
- Remove squab from marinade, reserving marinade, and pat dry with paper towels.
WORD SETS► Cooking
Collocationsallspice, nounbake, verbbarbecue, verbbaste, verbblanch, verbboil, verbbottle, verbbouillon cube, nounbraise, verbbreadcrumbs, nounbreaded, adjectivebrine, nounbroil, verbbrown, verbbutter, verbcandied, adjectivecaper, nouncaramel, nouncardamom, nouncarve, verbcasserole, nouncasserole, verbcaster sugar, nouncharbroil, verbchervil, nounchestnut, nounchicory, nounchill, verbchilli powder, nounchip, verbcilantro, nouncinnamon, nounclean, verbclove, nouncochineal, nouncoconut, nouncook, verbcook, nouncookbook, nouncookery, nouncookery book, nouncordon bleu, adjectivecore, verbcoriander, nouncream, verbcrisp, verbcube, verbculinary, adjectivecumin, nouncurry powder, noundeep fry, verbdessertspoon, noundevilled, adjectivedice, verbdone, adjectivedress, verbessence, nounfat, nounflambé, adjectiveflan, nounflavouring, nounflour, nounflour, verbfrost, verbfrosting, nounfry, verbglaze, verbglaze, noungourmet, adjectivegourmet, noungrate, verbgrease, noungrease, verbgreaseproof paper, noungrill, verbgrill, noungrind, verbgut, verbhard-boiled, adjectivehaute cuisine, nounhob, nounhull, verbhusk, verbice, verbicebox, nounicing, nounicing sugar, nouningredient, nounjoint, verbknead, verblard, nounlard, verbleaven, nounliquidize, verbmarinade, nounmarinate, verbmarjoram, nounmicrowave, verbmince, verbmincer, nounmint, nounmix, verbmix, nounnouvelle cuisine, nounnutmeg, nounoil, nounolive oil, nounoverdone, adjectiveparboil, verbpare, verbpickle, verbpipe, verbpit, verbpitted, adjectivepkt, pluck, verbplum tomato, nounpoach, verbprecooked, adjectivepreheat, verbprep, verbprove, verbrecipe, nounreduce, verbrice paper, nounrind, nounrise, verbroast, verbroast, nounroast, adjectiverosemary, nounroux, nounsaffron, nounsage, nounsalt, nounsalt, verbsauce, nounsausage meat, nounsauté, verbsavory, nounscalloped, adjectivesear, verbseason, verbseasoning, nounself-raising flour, nounself-rising flour, nounsesame, nounshell, verbshortening, nounshort-order cook, nounshuck, verbsieve, verbsift, verbsifter, nounsimmer, verbsimmer, nounskewer, verbsmoke, verbsoak, verbsoda, nounsodium bicarbonate, nounspice, nounspice, verbspicy, adjectivestarch, nounsteam, verbsteep, verbstew, verbstock, nounstone, verbstrain, verbstuff, verbstuffing, nounsunny-side up, adjectivesweat, verbsweet-and-sour, adjectiveTabasco, nountandoori, adjectivetarragon, nountbsp, teaspoon, nountenderize, verbtenderloin, nountextured vegetable protein, nounthaw, verbthyme, nountimer, nountoast, nountoast, verbtoss, verbtruss, verbtsp, turmeric, noununderdone, adjectivevinaigrette, nounvinegar, nounwhip, verbwhisk, verbyeast, nounzap, verbzest, noun
COLLOCATIONS FROM THE CORPUSADJECTIVE► excess
a mixture of oil and spices in which meat or fish is put for a time before being cooked· Cook the lamb Drain off the excess marinade and reserve, then pat the lamb steaks dry with kitchen paper.· Wipe excess marinade off quail and grill quail, skin side down, over hot coals for 4 to 5 minutes.· Wipe off excess marinade before cooking.
VERB► combine· It combines both a marinade and a basting sauce.
► remove· Prepare a fire in a charcoal grill. Remove pheasant from marinade, reserving marinade, and pat dry with paper towels.· Reserve fat in skillet. Remove rabbit pieces from marinade, reserving marinade, and pat dry with paper towels.· Preheat oven to 350 F. Remove meats from marinade.· Let stand at room temperature for 2 hours, or refrigerate overnight. Remove duck from marinade.
► reserve· Remove squab from marinade, reserving marinade, and pat dry with paper towels.· Stir in cup beef consomme and the reserved marinade.· Remove chicken from bag, reserving marinade.· Mix in 1 tablespoon of the reserved artichoke marinade.· Thread the scallops on to skewers, reserving the marinade.