Macerate
To soften food by soaking it in liquid or syrup. This also allows the flavours to mix.
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Macerate
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Macerate
To soften a solid food by soaking it in a liquid eg macerate the stoned cherries in the brandy for up to 12 hours.
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Macerate
Pronounced (MAS-uh-rayt) To soak a food (usually fruit) in a liquid in order to infuse it with the liquid's flavor. A spirit such as brandy, rum or a LIQUEUR is usually the macerating liquid. See also MARINATE ...
The fruits are covered with Grand Marnier liqueur and allowed to macerate for one hour.
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Macerate
To soak raw, dried or preserved fruit or vegetables in liquid (usually alcohol, liqueur, wine, brandy or sugar syrup) to soften or take away bitterness and so that they absorb the flavour of the liquid.
Macerate - To add liquid to food, or an ingredient, such as sugar, that causes liquid to form, in order to soften and enhance flavor after it sets for a given amount of time. Usually used in reference to fresh fruits.
Macerate - To soak fruit or other food in liquid in order to soften and flavor it with the liquid. Brandy is often the soaking liquid.
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Macerate - To soak fruit or vegetables in wine, liquor, or syrup so that they may absorb these flavors. Salt and sugar macerations are used to draw excess moisture out of the food for a secondary preparation.
Macerate - 1.To soak a food (usually fruit) in a liquid in order to infuse it with the liquid's flavor. A spirit such as brandy, rum or a liqueur is usually the macerating liquid.
Macerate
A process of soaking fruits or vegetables in a liquid, usually with alcohol, such as wine, brandy, rum or a liqueur. A sugar syrup is also used. This process is used to infuse flavor or to help break down the items before consumption.
MACERATE
To soak foods, usually fruit, in liquid so they absorb the liquid's flavor. The macerating liquid is usually alcohol, liqueur, wine, brandy or sugar syrup.
Macerated oils are vegetable oils to which other matter, such as herbs, has been added. Commercially-available macerated oils include all these, and others.
Macerate - To soak foods in a liquid, such as wine, alcohol, vinegar, or simple syrup, so they absorb the flavor of the liquid and break down tissues to soften the food.
Macerate:
To soak fruit or other food in liquid to infuse it with the flavor of the liquid.
Macerate: ...
Macerate
To soak peeled fruits in a mixture of lemon juice, sugar syrup, and wine or a liqueur. (The mixture should be placed in the refrigerator and allowed to steep for at least 2 hours.)
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Macerate To soak a food in a liquid to infuse it with flavor. Mandoline A compact, hand-operated machine with various adjustable blades for thin to thick slicing and cutting.
Macerate
To soak a fruit in liquor or wine, which softens and flavors the fruit, while also flavoring the liquor or wine.
Mache
Small, rounded dark green leaves for salads or garnishes. Best bought right before preparation.
Macerate The marinating of fruits in wine or liqueur, usually over night, in order to impart flavour and moisture.
Frozen white chocolate parfait with macerated strawberries and a chocolate and pecan tuile
Apple-poached monkfish with chard, potato fondant and leek purée
Chocolate coffee mousse with a cappuccino cream and biscotti ...
Herbs, a clove of garlic and, if desired, a few pepper or allspice corns are then macerated for a couple of weeks.
Triple secs are liqueurs that are distilled, and then have orange peel left in them to macerate and flavor the alcohol. The first triple sec, Cointreau, was created in France in 1849, and a number of imitators followed.
Also, French Polynesians macerate their native flower, Tiare, which is also known as the Tahitian gardenia, in refined coconut extract for a number of days to infuse the fragrance of the Tiare into the oil.
The berries can be dried, ground and sprinkled into the cooking, or macerated in hot water and mashed to release their juice, the resulting liquid being used as one might use lemon juice. Ground sumac keeps well if kept away from light and air.
confiture de vieux garçon: varied fresh fruits macerated in alcohol
congeler: to freeze
congre: eel or fish similar to eel ...
1. A cherry marinated in maraschino liqueur and used for garnishing cocktails, desserts and baked goods. 2. A pitted cherry macerated in a flavored sugar syrup and dyed red or green; used for the same purposes as a traditional cherry.
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This amazingly moist and delicious cake is adapted from a favorite family recipe of Bianca Henry, a New York pastry instructor. You'll need a thin skewer to poke holes in the cake. Serve the cake garnished with slices of peeled oranges macerated with ...
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A mixture of fruit or vegetables. Vegetable macedoine are cut into small dice and used as a garnish to meats. Fruit macedoine are cut in larger pieces and often marinated in sugar syrup with liqueur. Macerate ...
the food soak in the marinade for a period of time. The purpose is for the food to take in the flavors of the marinade as well as to tenderize tough meat. Foods should be refrigerated while marinating. Fruits being soaked are referred to as macerated ...
macerate To steep food in liquid; usually refers to fresh fruit steeped in liqueur.
mache (Fr.) Lamb's lettuce.
machi (Inc. ) Fish.
Macon A town in southern Burgundy on the Saone River and the center ...
 See also: Fruit, Cooking, Flavor, Sugar, Lemon
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