Macerate: v.tr. and int. “Macerating” means soaking food substances (raw, dried or candied fruit, herbs, spices, etc.) for varying periods of time in a liquid (alcohol, liqueur, oil, sweet and sour mixture, syrup, wine) either to preserve them, or to flavor them, or to dissolve sapid and fragrant compounds in the liquid.
Maceration concerns more specifically the fruits; for meat, fish or vegetables, we use the term
“marinate”. What...
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