Maceration

Maceration is a process used in cooking or preparing ingredients, where food is soaked or softened in a liquid, often involving gentle breaking down of tissue to enhance flavor or texture. For example, fruits like strawberries are macerated by soaking in sugar or juice, which draws out their natural juices and makes them more tender and flavorful. In other contexts, it refers to the breakdown of organic tissue through moisture, as in winemaking, where crushed grapes are left to ferment and develop flavors. Overall, maceration helps extract and develop the desired qualities in food and beverages through controlled soaking.