Macerated: meaning, definitions and examples

Culinary Techniques

• This method is commonly used with fruits, allowing them to release their juices and enhance flavor, especially in desserts.
• Common liquors like rum or wine are often used in macerating to add depth to the taste of fruits.
• Chefs frequently use this technique to prepare ingredients for sauces, making the flavors richer and more harmonious.

Historical Origins

• The term 'macerate' comes from the Latin word 'macerare,' which means 'to soften or waste away.'
• Maceration had been utilized since ancient times to prepare medicinal concoctions, highlighting early food science.
• The process has roots in traditional cooking methods across various cultures, particularly in relation to fruit preservation.

Science

• Maceration involves breaking down cell walls in food, which allows enzymes to work more effectively, creating a blend of flavors.
• The technique is also used in laboratories to prepare samples for analysis by making them easier to process.
• Understanding maceration rates can also help food researchers in developing better preservation methods and flavor enhancement.

Nutrition

• Macerating foods like fruits can sometimes make nutrients more available for absorption by the body.
• This technique can also reduce the amount of sugar needed in recipes, as macerated fruits become sweeter on their own.
• Chewing macerated food often aids in digestion, as it’s broken down more thoroughly before reaching the stomach.

At rank #28,639, this word represents specialized academic or technical vocabulary. It's less frequently encountered but may be valuable in specific contexts.

• ...
• 28636 likable
• 28637 soldiering
• 28638 implantable
• 28639 macerated
• 28640 coppery
• 28641 revitalizing
• 28642 cohabiting
• ...