Mariner: v. tr. The term "marinate" comes from sea water, that is to say the brine in which, since antiquity, food has been preserved. It is no longer a question of preservation today but rather of flavoring, giving a particular flavor to vegetables, meat or fish by soaking them in an aromatic liquid (brine, wine, vinegar, salt water) for a determined time, to soften and flavor it. This culinary practice is very old: wine, vinegar, water...
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