Macerating: meaning, definitions and examples
๐
macerating
[ หmรฆs.ษ.reษช.tษชล ]
food preparation
Macerating refers to the process of softening or breaking down food, typically fruit, by soaking it in a liquid. This technique extracts flavor and can enhance the texture of the food. It is often used to prepare fruits for desserts or sauces.
Synonyms
Examples of usage
- I am macerating strawberries in sugar to make a dessert topping.
- The recipe calls for macerating peaches in honey.
- Macerated fruits can elevate the flavor of a dish.
Translations
Translations of the word "macerating" in other languages:
๐ต๐น maceraรงรฃo
๐ฎ๐ณ เคฎเฅเคเคฐเฅเคเคฟเคเค
๐ฉ๐ช Mazeration
๐ฎ๐ฉ merendam
๐บ๐ฆ ะผะฐะบะตัะฐััั
๐ต๐ฑ maceracja
๐ฏ๐ต ใใปใฌใผใทใงใณ
๐ซ๐ท maceration
๐ช๐ธ maceraciรณn
๐น๐ท macerasyon
๐ฐ๐ท ๋ง์ธ๋ ์ด์
๐ธ๐ฆ ุงูุชุญูู
๐จ๐ฟ macerace
๐ธ๐ฐ macerรกcia
๐จ๐ณ ๆตธๆณก
๐ธ๐ฎ maceracija
๐ฎ๐ธ maceration
๐ฐ๐ฟ ะผะฐััะฐะถ
๐ฌ๐ช แแแแแ แแขแแ
๐ฆ๐ฟ macerasiya
๐ฒ๐ฝ maceraciรณn
Etymology
The term 'macerate' originates from the Latin word 'macerare', which means 'to soften' or 'to waste away'. It has been part of the English language since the late 14th century, initially referring to the process of softening food, particularly in cooking. Over time, the application of the term expanded into various culinary techniques, including infusing flavors and preparing ingredients for use in various dishes. The evolving nature of cuisine has kept the concept of maceration relevant, as it continues to be a popular technique in modern cooking, particularly in the preparation of desserts, sauces, and marinades.