They are three verbs very similar to each other and the three are very common techniques in the kitchen. Let’s see what they mean! To marinate is to introduce a raw, whole or fractionated food, into a preparation called adobo (especially composed of vinegar, salt, oregano, garlic and / or paprika), with the aim of giving it a special aroma, softening it or simply keeping it ( for example, hunting pieces are marinated). Macerating means to soak various foods with wine or liquors so that they acquire their flavor (that is, the macerated usually is with alcohol). And, finally, marinating means introducing fish or meat in a liquid (wines, vinegar with herbs, spices, brines, etc.) during a certain time, so that they soften and acquire aroma. So, the marinade is always liquid, the marinade can be solid or liquid. It consists in introducing a vessel with the food inside a container with water put to the fire, so that its content receives a soft and constant heat. Through the bain-marie, preserves and desserts are prepared, such as flan or pudding. It is also an ideal method to heat more delicate elaborations.