What cooking process involves soaking food in a liquid to enhance its flavor and tenderness?

Marinating is the process of soaking food in a flavored liquid to enhance its taste and texture. The marinade, which is commonly composed of ingredients such as oils, acids (like vinegar or citrus juice), herbs, and spices, penetrates the food, allowing for a more profound flavor infusion. This technique is particularly popular with meats, but it can also be applied to vegetables and fish.

During marination, the acid in the marinade helps to break down proteins, which can lead to increased tenderness. This process is essential in culinary practices, as it not only improves the taste profile of the dish but also can contribute to the overall quality and enjoyment of the food.

Chilling and freezing are methods used for preservation and storage, and they do not enhance flavor or tenderness. Blanching involves briefly boiling food and then plunging it into ice water, primarily to set color and texture, rather than for flavor enhancement. Thus, marinating stands out as the correct technique for soaking food in a liquid for improved flavor and tenderness.