The length of time that foodstuffs should be left in a marinade depends on the nature and size of the item and also on external conditions. In winter, large cuts of meat and venison can be left in the marinade for five or six days. In summer, however, they should not be marinated for longer than 48 hours, except in the case of large cuts of venison, which require a longer period. Small cuts of meat for grilling (broiling) or frying need be marinated only for an hour or two - 30 minutes is sometimes sufficient for meat kababs. When the marinade is used for its preserving effect, the food should be completely submerged and not removed until required.

An essential distinction is drawn between cooked, uncooked and instant marinades. The two former marinades (based on carrots, shallots, onions, pepper, salt, bouquet garni, parsley, vinegar, garlic and red or white wine) are used for meat and game. A cooked marinade must be cooled before use, whereas uncooked and instant marinades can be used immediatly as they require on cooking. Instant marinades are used to impart flavour and not generally for tenderizing, as this requires a longer marinating time. They are used for fish (lemon, oil, thyme and bay leaf), for the ingredients of fritters or fritots (lemon, oil, parsley, salt and pepper) and for the ingredients of terrines, pâtés, galantines, etc. (brandy, Maderia or port, salt, pepper and shallots).

In general, the food that is being marinated is turned over with a slotted spoon from time to time. Because of their high acid content uncooked marinades are made in glass, porcelain, or glazed earthenware dishes.

The food should be removed from its marinade just before cooking and drained well; in the case of fried or roasted items, the marinade may be later used for deglazing or to make the accompanying sauce. When the marinade is used in the cooking, the meat should be totally or partially immersed in it before braising.

Marinate: To steep meat or game in a flavoured liquid (marinade) for a certain length of time to tenderize and flavour the flesh. It is one of the oldest culinary procedures: wine, vinegar, salted water, herbs and spices not only counteract the very strong taste of game, for example, but also increases the length of time that the meat can be preserved. The word id ultimately derived from the Latin marinus (marine), referring to the sea water or brine that was used for preserving foods in ancient times. Nowadays, foods are usually marinated to improve the flavour rather than to preserve them.

In Mediterranean countries, it is traditional to marinate vegetables and fish (sardines, tuna, achars, peppers, onions, mushrooms, etc.). In sweden goose is salted and marinated: other items marinated in Scandinavia include pickled tongue, ham, damsons and mackerel (in white wine). In India, many ingredients are marinated in spiced curdled milk; in Peru raw fish are marinated in lemon juice (ceviche).