macerate|macerated|macerates|macerating in English

verb

[mac·er·ate || 'mæsəreɪt]

soften by soaking; cause to decompose or disintegrate; become soft, disintegrate; cause to become thin, make lea

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1. Swiss La Bleue - Absinthe made by using traditional 19th century distilling methods - macerating Grand wormwood (Artemisia Absinthium), genepl, green anise,fennel and other plants in an eau-de-vie.The macerated charge is distilled in an original Absinth still

2. MAcerated skin is a weak barrier

3. A method of manufacturing guacamole comprising preparing avocado comprising pitting, peeling and heating under alkaline conditions of greater than pH 8 to reduce the development of foul tasting flavors and reduce the development of brown coloration; macerating the avocado; and adding flavoring agents to the macerated avocado.

4. Seal tightly then leave for four to five days to macerate.

5. MAcerated skin appears white, wrinkly, and soggy

6. Cognac is also used to macerate and flavour ingredients and casseroles.

7. Mix together all the ingredients and leave them to macerate in the fridge overnight.

8. I like to macerate the food in liqueur for a few minutes before serving.

9. It is used in the macerate tank of some assembleline and can form qualified phosphating film.

10. Serve mAcerated strawberries over sponge cake, pound cake, ice cream, or yogurt

11. "Aromatized" wines are macerated with botanicals to impart both flavour and colour

12. MACERATE: To steep an herb in fat, such as done with salve and ointments.

13. It is produced by letting the flowers macerate with water, yeast and lemon for 2–3 days.

14. In some cases, mAcerated skin can cause pain and exposes a layer of skin tissue.

15. For example, vacuum metallurgy, power condensers , transtormers , vacuum macerate process , fore - sucking for vacuum coating equipment, etc.

16. Lemon Bombes with Macerated Raspberries [print recipe] modified from the Culinary School of the Rockies

17. Attritus--Attritus was defined as a mixture of macerated plant debris, finely divided during the process of plant decay and subsequently coalified

18. Originally developed in the Burgundy region of France during the 1800s, creme de Cassis is made by macerating neutral spirits with blackcurrants (AKA Cassis…

19. Once you have your mAcerated strawberries, you can add them to any number of dishes for breakfast, brunch, or dessert

20. The potato spirit is re-distilled in a pot still with dry or macerated caraway (Carum carvi) and/or dill seeds (Anethum graveolens).

21. MAcerated strawberries – also called sugared strawberries – can be eaten on their own, with whipped cream or ice cream, or used in cakes, cupcakes, and pies.

22. Made from Açai, the ‘Berry that Cries,’ Cedilla is a macerated fruit liqueur created at the Maison Leblon in Minas Gerais, Brazil

23. The Abomasa are dried, cut and macerated with 10% NaCl containing 5% boric acid for 1–2 weeks, followed by grounding and filtration (Hayaloglu et al., 2002)

24. Cephalometric investigations were carried out on 16 macerated skulls of anencephalic fetuses aged around 6 months and compared with the values obtained from a group of 18 normally developed specimens.

25. Achiote is a spice and coloring agent extracted from the seeds of the evergreen Bixa orellana shrub. After macerating in water, the pulp surrounding the seeds is made into cakes for further processing into dyes