Food and Wine

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.

To soak food in a seasoned liquid mixture for a certain length of time. The purpose of marinating is to add flavor and/or tenderize the food. Due to the acidic ingredients in many marinades foods should be marinated in glass ceramic or stainless steel containers. Foods should also be covered and refrigerated while they are marinating. When fruits are soaked in this same manner the process is called macerating.

To crush a food into smooth and evenly textured state. For potatoes or other root vegetables use a ricer masher or food mill. While food processors provide a smooth texture more like a puree or a paste they should not be used for potatoes.

To cut food into very tiny pieces. Minced food is cut into smaller finer pieces than diced food.

To whisk cold butter piece by piece into a warm sauce for smooth texture flavor and sheen. Each piece of butter must be thoroughly incorporated before a new piece is added so that the sauce does not break (or separate into liquid and fat).

Any of a number of bivalve mollusks with a brown or purplish-black shell.