make or become soft by soaking in waterÂ
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To soak a fruit in liquor or wine, which softens and flavors the fruit, while also flavoring the liquor or wine.
Found on http://www.chowbaby.com/10_2000/glossary/glossary.html?synchpage=15&Z=75017
- separate into constituents by soaking 2. [v] - become soft or separate and disintegrate as a result of excessive soaking 3. [v] - soften, usually by steeping in liquid, and cause to disintegrate as a result
Found on http://www.webdictionary.co.uk/definition.php?query=macerate
Macerate: To soften tissues after death by soaking and by enzymatic digestion, as occurs with a stillborn. The word 'macerate' comes from the Latin 'macero' meaning to soften by soaking (in a liquid).
Found on http://www.medterms.com/script/main/art.asp?articlekey=12068
Mac'er·ate transitive verb
[ imperfect & past participle Macerated
; present participle & verbal noun Macerating
.] [ Latin maceratus
, past participle of macerare
to make soft, weaken, enervate; confer Greek ... to knead.]
Found on http://www.encyclo.co.uk/webster/M/1
To soften by steeping or soaking. ... Origin: see maceration ... (05 Mar 2000) ...
Found on http://www.mondofacto.com/facts/dictionary?macerate
(mas´әr-āt) to soften by wetting or soaking.
Found on http://www.encyclo.co.uk/local/21001
• (v. t.) To make lean; to cause to waste away. • (v. t.) 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. • (v. t.) To subdue the appetites of by poor and scanty diet; to mortify.
Found on http://thinkexist.com/dictionary/meaning/macerate/
Type: Term Pronunciation: mas′ĕr-āt Definitions: 1. To soften by steeping or soaking.
Found on http://www.medilexicon.com/medicaldictionary.php?t=52095
To soften and flavour raw or dried foods by soaking in a liquid.
Found on http://www.greatbritishkitchen.co.uk/index.php?option=com_content&task=view
To soften by soaking in a liquid or syrup.
Found on http://www.oetker.co.uk/oetker_uk/frequently_asked_questions/baking_glossar
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.
Found on http://www.foodworks-intl.com/page1_glossary_of_culinary_terminology.htm
to steep or soak; to break up; to emaciate
Found on http://phrontistery.info/m.html
No exact match found