To soften by steeping in a liquid, with or without heat; to wear away or separate the parts of by steeping; as, to macerate animal or vegetable fiber.
To soak raw, dried or preserved fruit or vegetables in liquid to soften or absorb the flavour of the liquid.
To soak a fruit in a liquer or wine. This softens the fruit while releasing its juices and absorbing the macerating liquid's flavor. Back to the top
To alllow a substance to soak in a flavoured syrup, sauce or marinade. It is usually fruits that are macerated in alcohol and sugar, to increase their flavour and juice.
To soak foods, usually fruit, in liquid so they absorb the liquid's flavor ... more on macerate here
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.
To mash or crush into a soft mass, usually in water.
to soak a food in a liquid, usually a liqueur or spirit, to moisten and flavour it.
soak fruits or vegetables in liquid to become flavorful and tender.
separate into constituents by soaking
become soft or separate and disintegrate as a result of excessive soaking; "the tissue macerated in the water"
soften, usually by steeping in liquid, and cause to disintegrate as a result; "macerate peaches"; "the gizzards macerates the food in the digestive system"
to make o' become soft by steepin' in some liquid; also, t'wuzte away by fastin'.
to make or become soft by steepin' in a liquid; also, to werete oray by fastin'.
(verb) To soak fruit or other food in liquid to infuse it with its flavour.
To soak fruit or other food in liquid in order to soften and flavor it with the liquid. Brandy is often the soaking liquid. Recipe: Old Southern Berry Shrub
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. Macerate is also frequently applied to fruits sprinkled with sugar, which intensifies natural flavor of the fruit by drawing out its juices.
Soaking vegetables in salt, sugar or syrup to remove a bitter taste before canning or using in a recipe.
to make or become soft by steeping in a liquid; also, to waste away by fasting.
To steep food in liquid; usually frsh fruit in liquer.
to soften / extract by steeping in a fluid such as oil or alcohol.
To soak an ingredient in liquid, usually alcohol, to soften and add flavour.
Soaking 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. This is done for canning, jam and preserve making, and to remove bitter flavors from vegetables.
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.
To soak ingredients for extraction of soluble components.
