Marination is the process of soaking foods in a seasoned, often acidic, liquid before cooking, typically for extended times - 2, 4, 12 or even 24 hours. The origins of the word allude to the use of brine in the pickling process, essentially immersion in liquid. Along with these liquids, a marinade often contains spices to further flavor the food items, as do the CulinaryPrep seasonings.
It is commonly used to flavor foods and to tenderize tougher cuts of meat or harder vegetables such as beetroot, eggplant (aubergine), and courgette (zucchini), all of the seasoning can be used on vegetables as well. While using the CulinaryPrep, the patented Grovac process not only improves the quality of the food from a safety perspective, but provides enhanced flavor for everything tumbled. Many of our customers use the tumbling process to improve the taste of their meat as part of a day of BBQ-ing.
Barbecueing is a method for cooking food, often meat, but also vegetables (try asparagus), with the heat and hot gases of a fire, smoking wood, or hot coals of charcoal which many CP users as making the tumble process the first step of the family BBQ.