Typically when I think of a marinade I think of a liquid that something (usually meat) is immersed in so as to give it flavour or, in the case of tougher cuts of meat, to tenderise it. You marinate the meat by soaking it in the marinade. The word marinade hearks back to the use of salted water as a brining/pickling liquid (1). Generally anything … Continue reading Marinades : Recado Rojo