What is maceration?
Maceration indicates soaking or soaking the fabric to soften. When cooking, maceration is used to restore dehydrated foods, to flavor various ingredients and in the production of winery when the grapes are fermented in their own freshly pressed juice. A wide range of recipes requires maceration, from sauces for desserts to spicy sauces for main courses. Maceration fluids can also be used to protect foods, as is the case with Maraschino cherries that are macerated in a liquid used for their packaging.
in Latin, maceratus means "soften". The term is used in a wide range of professions, from chemistry to medicine, but all uses in some way refers to softening. When cooking maceration, it usually adds appetite, using aromatic substances in a macerating liquid. Many culinary traditions include maceration in some of their recipes.
When fruit is macerated, it is usually slightly crushed apoté sprinkled things like jE sugar, spices and lemon juice. One of the popular fruit bowls is the sauce, which is produced by mixing strawberries, balsamic vinegar and sugar. After a few hours of maceration, the sauce can be poured over cakes or ice cream. Strawberries have a natural sweetness that is alleviated by balsamic vinegar fluctuations to create an amazingly complex sauce with layers of taste.
other ingredients can also be macerated. For example, the meat can be soaked in a mixture of liquids and spices to marinate them before cooking. Marinated meat is softer due to the maceration process and is also saturated with taste because the meat absorbs flavored liquid, allowing it to fully penetrate. Vegetables can also be marinated in various sauces before roasting or grilling.
Alcohol is often used in maceration because it helps to soften food can serve as a vehicle for flavoring, because many flavors are soluble in alcohol. FoodstuffsMacerated in alcohol also have a distinctive kick that some people consider quite pleasant, especially when they are paired with desserts.
When you macerate food, you should watch it. If the food soaks up for a long time, they begin to decompose and solidify, which is not desirable. Cooling can help slow the softening process and keep your food without bacteria. For things like fruit, taste fruit to test the texture; Macerated meat can be prevented by a fork to determine the texture. A little gray coloring on the soaked meat does not care nothing; Extremely mushy meetings or meat with greenish or apparently moldy places should be discarded.