What is the common term for the process of soaking food in a seasoned liquid before cooking?

The process of soaking food in a seasoned liquid before cooking is commonly known as marinating. Marinating involves immersing foods—such as meats, vegetables, or seafood—in a mixture that typically includes an acid (like vinegar or citrus juice), oil, and various spices and herbs. This technique serves multiple purposes: it enhances flavor by allowing the food to absorb the seasoning, tenderizes tougher cuts of meat by breaking down proteins, and can even add moisture to the final dish.

In culinary practice, the duration of marination can vary, with some foods benefiting from just a short time in the marinade, while others may require hours or even overnight for optimal flavor and texture development. Understanding the science behind marinating and the balance of ingredients used can lead to significantly improved dishes by marrying flavors and textures. This technique is widely used in a variety of cuisines, making it a fundamental skill for culinary professionals and home cooks alike.