Macerating
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Macerating refers to softening or breaking into pieces with liquid.
Macerating raisins in brandy
Macerate Glossary Term - Related Content
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Method softens the fruit while releasing its juices and absorbing the macerating liquids flavor.
Mâche (Fr.): dark small-leafed salad green known as lamb's lettuce or corn salad. Also called doucette.
The macerating liquid is usually alcohol, liqueur, wine, brandy or sugar syrup. Macerate is also frequently applied to fruits sprinkled with sugar, which intensifies natural flavor of the fruit by drawing out its juices.
MARINATE ...
A vanilla-flavored product made by macerating chopped vanilla beans in a water-alcohol solution to extract the flavor; its strength is measured in folds.
Vanilla Sugar: ...
It is possible to make a purée from juniper berries or to extract the flavour and aroma by macerating them in hot water, but as all parts are edible and the texture is agreeable, it is usually just as well to use the entire fruit, split or crushed.
Vanilla Extract - a vanilla-flavored product made by macerating chopped vanilla beans in a water-alcohol solution to extract the flavor; its strength is measured in folds.
This essential oil, as an article of commerce, is prepared by roughly pounding the bark, macerating it in sea-water, and then quickly distilling the whole.
There are over 20,000 types of orchid, but only one produces anything edible--the vanilla plant. "Vanilla extract" comes from macerating beans into an alcohol/water solution. "Imitation vanilla" comes from treated wood-pulp byproducts.
First of all, synthetic vanillin is an obvious choice to 'spice up' beans of low quality, or beans that have been extracted to yield the expensive vanilla extract (won by macerating vanilla pods in a mixture of water and alcohol).
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 ...
Pressing grapes to obtain juice is still more economically sound, since it yields much greater quantity of juice than that obtained by stacking grapes on top of each other, or macerating them, ...
in many marinades, foods should be marinated in glass, ceramic or stainless steel containers. Foods should also be covered and refrigerated while they are marinating. When fruits are soaked in this same manner, the process is called macerating.
Liqueurs can be served as an after dinner drink and are also used in desserts, creams, fillings, mousses, soufflés, sauces, and in macerating fruit. Below is a table listings some popular liqueurs and their flavors. Also see eau-de-vie and brandy.
Rosolio A delicate, sweet, and unique liqueur made by macerating rose petals in an alcoholic infusion. Served with dessert. Rosumada Milanese eggnog that is traditionally prepared with red wine. Water or milk is sometimes substituted.
 See also: Fruit, Sugar, Flavor, Water, Cooking
  
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