Marinade Collection

Fol. 83v Fish Marinaded in Vinegar, illustration from Tacuinum Santiatis Codex Vindobonensis (vellum)
ALI143007 Fol.83v Fish Marinaded in Vinegar, illustration from Tacuinum Santiatis Codex Vindobonensis (vellum) by Italian School, (14th century); Osterreichische Nationalbibliothek, Vienna

Grilled meat, marinated turkey breast on a grill

Pork neck steaks in marinade with herbs

Grilled meat, marinated turkey breast and beef steaks on a grill, hot coals underneath

Leg of lamb, butterflied to flatten being barbecued on charcoal grill with rosemary and pine nuts, and brush made of rosemary sprigs used to baste the meat with garlic marinade credit

teriyaki marinade

Coating chicken in curry marinade

Soy sauce in a white China bowl

Girls hands crushing garlic into a bowl, close-up

Brushing pieces of poultry with a herbal marinade

Herb sauce in a bowl with teaspoon, close up

Marinades, infused olive oil, vinegar, lemon, herbs including bay leaves and basil, and a spoon resting on top of a bowl

Garlic, ginger, a grater, and bowls containing balsamic vinegar, honey and soy sauce arranged on a plate

Rubbing cumin, nigella, pepper, mint and yogurt marinade into monk fish fillets

Spiced Lamb with Coconut, cubed, curried lamb neck fillets, served on dinner plate with boiled white rice, garnished with coriander sprig

Chef using meat tenderiser on pork belly on wooden chopping board, close-up

Man pouring marinade over Korean beef in heatproof dish prior to grilling

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"Unlocking the Flavors: The Art of Marinade" Marinade, a culinary secret that transforms ordinary dishes into extraordinary delights. From ancient times to modern grills, this age-old technique has tantalized taste buds and elevated flavors to new heights. In the Tacuinum Santiatis Codex Vindobonensis (vellum), we catch a glimpse of the past with Fol. 83v Fish Marinaded in Vinegar. A testament to the early understanding of marinades' power, as vinegar infuses its tangy essence into succulent fish. On today's grill, marinated turkey breast takes center stage alongside grilled meat. The sizzle and aroma waft through the air, enticing all who pass by. Pork neck steaks bask in their herb-infused marinade, promising tender bites bursting with aromatic goodness. As hot coals dance beneath them, marinated turkey breast and beef steaks embrace smoky perfection on the grill's fiery embrace. Their caramelized exteriors lock in juiciness while their marinades work wonders within. A leg of lamb is butterflied and laid upon charcoal embers adorned with rosemary sprigs—a symphony of flavors harmonizing under gentle heat until succulence prevails. Teriyaki marinade unveils an Asian-inspired allure as it coats chicken pieces lovingly prepared for a curry-infused journey. Garlic cloves crushed by delicate hands release pungent aromas that mingle effortlessly with other ingredients in a bowl nearby. With meticulous care, poultry pieces are brushed gently with herbal marinade—each stroke adding depth and complexity to every bite soon to be savored. Herb sauce awaits its moment in a bowl; its vibrant hues beckoning adventurous palates towards untold pleasures. And there it sits—a white China bowl filled with soy sauce—the umami-rich elixir that completes countless dishes across cultures—its presence reminding us how even the simplest they are elevate a meal.