Maceration means “soaking in liquid.” You can read in this article how it works and for which foods maceration makes sense.
Maceration is a term borrowed from the kitchen. It comes from the French word “macérer” – “to soak/rub” and goes back to the Latin word “machrare” – “to pinch”. It sounds fancy, but you may have macerated during cooking or baking.
Why is maceration beneficial?
- To keep: Maceration keeps fresh foods longer. Another side effect is that the fruits do not turn brown.
- Defilement: You can add another flavor note to macerated foods.
- change the sequence: Depending on the type of food being macerated, the consistency may be unchanged, soft or juicy.
You need this
Maceration is very easy. You need two components; It’s up to you how many and what combinations to make. Maceration usually means that the fruit is marinated in alcohol with a little sugar, but there are many variations.
First Ingredient: Foodyou want to solve:
- Fruits like strawberries or apricots
- vegetables like onions
- A biscuit-like pastry
In maceration, you put food inside or sprinkle it on top for further processing. For example, you dip your finger in coffee to make it (vegetarian) tiramisu to use; or macerate fruit in sugar to make jam. You can also macerate the meat.
Second ingredient: Liquid
Depending on the desired taste and purpose, you can choose which liquid to put the food in:
- Alcoholic beverages such as liquor or sparkling wine
- Oils like olive oil or garlic oil (tip: Make your own garlic oil)
- Vinegar like balsam
- Juices (fruit or vegetable) such as orange juice or tomato juice.
- Broths such as vegetable broth (tip: Make your own vegetable broth)
- A tea like neutral coffee or black tea
To warn: We recommend buying organic food. Then you can be sure that they are chemically and synthetically clean pesticides from environmentally friendly cultivation. If you use seasonal and regional fruits and vegetables, you can take advantage of shorter transport routes CO2– Emissions to keep. Ours seasonal calendar It shows which fruits and vegetables are in season in Germany.
Use your preferred liquid for maceration. with the aromatic substances You can give an additional scent. For example, when macerating fruit, add cinnamon to the liquid. Herbs, on the other hand, often go well with pickles. You can taste different flavors. How about maceration of fruit juice with a little lemon juice and a little sugar?
It is very important that the flavors of the liquid match the flavor of the food harmonize. For example, drinks such as rum, wine or fruit juice go well with fruit, coffee or sweet liqueurs with cooked foods and spice-oil mixtures, vinegar or vegetable broth.
Basically, you need to eat food a cold (or at least warm) macerate. Preheating only makes sense in some cases, such as for boiling off residual alcohol or for extracting roasted aromas.
To macerate, simply add liquid and food let him draw something. How long will this last? For example, it is enough to soak strawberries in sugar for 15 minutes. Others you leave for 24 hours, such as punch. For pastries such as cake bases, this is sufficient the rain or short to eat. The aroma usually intensifies with longer soaking time.
By the way, macerating works similarly marinating. However, the marinade contains many spices and marinated foods are usually boiled, boiled or then fried. Food is often macerated longer than marinated. Typically, the liquid and flavor of the food itself is included in the maceration liquid, which is not usually the case with marinating. So you can continue using the maceration liquid.
By macerating food for how long stable cannot be generalized. It depends on the liquid used and the preparation method. olive oil Keeps, for example, up to six months and rapeseed oil up to a year, and sugar alone does not extend the shelf life. However, if you further heat the candied fruits and process them to make jam or compote, the food can last for several years. Also alcohol that has been stored for several months (for example, Rumtopf). However, it is always important that macerated food does not come into contact with dirt and bacteria, and you do not Keep cool and dark – otherwise the product will be damaged.
Recipe idea: macerate strawberries with balsamic vinegar
Macerated Balsamic Strawberries
- Put up: about 5 minutes
- Rest time: about 180 minutes
- People: 4 serving(s)
sugar or agave syrup
fresh mint leaves
Wash and dry the strawberries.
Cut the strawberries into small pieces – preferably in halves or quarters depending on their size. Then place the strawberries in a resealable container.
Drizzle with vinegar and sprinkle with sugar (or agave juice or other sweetener). You can add the mint at the end or add it in small pieces to the bowl while you are cooking.
Cover the bowl and refrigerate for at least 3 hours. Remove the strawberries from the refrigerator in time for them to return to (almost) room temperature.
Balsamic strawberries can be enjoyed as an appetizer or dessert. You can combine macerated strawberries as a sweet and sour ingredient or as a side dish, for example in a salad or dish.
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