Flavor Infusion and Marinating

Gathers the techniques of flavor infusion and marinating, including brining, dry rubs, and oil- or acid-based marinades, covering the methods used to introduce flavor into an ingredient before or during cooking. Marinating times and ingredients vary widely by tradition, from a brief acid-based ceviche cure to a multi-day dry-cured ham, and the same basic principle, drawing flavor and moisture into an ingredient over time, underlies all of them.