FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
MACERATE
Kavasch, Barrie. 1979. Native Harvests. Recipes and Botanicals of the American Indian. Vintage Books, A Division of Random House, New York.
is to make soft or tender, usually by soaking.
Grimes, William. 2004. Eating Your Worlds. Oxford University Press.
is to soften or break up food by soaking in a liquid. It also is to become softened or broken up by soaking.
- ORIGIN from Latin macerat- 'made soft, soaked,' from the verb macerare.
