Allow to sit for about 20 minutes to macerate. 2.
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Using your hands, lightly squeeze the tomatoes to gently macerate them.
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Allow to sit and macerate for at least ten minutes before serving.
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They've allowed fruit and sugar to macerate together for several months in a sealed container.
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Refrigerate the mixture for two days, allowing the fruit to macerate and the juices to release from the fruit.
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Char up some good bread and let everything macerate in nice olive oil and vinegar for a quintessential summer meal.
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Just like a teabag is left to steep in water, grapes and their skins are left to macerate over the time.
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They are also the only ones who know which plants they have to macerate to produce the natural green and yellow colours.
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The idea is to macerate the fruit with a bunch of sugar to create a syrup, which you then add to vinegar.
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And no, wanting to macerate the delicate petals of clover and nasturtium with the power of your molars doesn't make you a sadist.
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Let your perfectly vine-ripened summer tomatoes macerate a bit with some balsamic vinegar and briny capers for a super easy summertime side dish.
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If you're using fresh peaches instead of canned, you'll want to macerate your fruit with a bit of sugar and lemon juice before you start baking.
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Leaving the skins, seeds and stems to macerate with the juice, the way red wine is made, produces white wines that are no longer white and that are tannic.
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To macerate strawberries, yes, you would cut or smash them up and combine with sugar, and let it sit (covered at room temperature) for at least one hour to overnight.
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Or, if that seems insane on a Monday night, you could get a supermarket poundcake, macerate some strawbos with sugar, and combine those two under a cloud of whipped cream.
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The juice of white grapes, ordinarily whisked away from the pigment-bearing skins, is left to macerate with them instead, producing an amber-tinged wine with a mild tannic rasp.
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The basic technique for producing rosé is to start with red grapes, and to macerate the juice just long enough with the pigment-bearing skins to achieve the desired color.
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These are yuyos, herbal medicine; tell the seller what ails you, whether it's an unsettled stomach or a headache, and they will macerate the appropriate herbs with a mortar and pestle.
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Since our good friend Meyhem Lauren uses canned peaches (which are a little bit sweeter than fresh) here, you might want to peel and macerate your fruit in a little bit of sugar before baking.
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Rather than allow the grape juice to macerate for long with the pigment-bearing skins, as they would a red wine, producers whisk away the skins after the juice has absorbed the preferred amount of color.
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The other, the Georgas Black Label, is made without any sulfur dioxide or filtering, and the grape juice is allowed to macerate with the skins before fermentation to give the wine a bit of color and texture.
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Make the vinaigrette: In a small bowl, let the shallot sit in the vinegar for 43 minutes to macerate, then add the mustard, honey, olive oil, a generous pinch of salt, and a small pinch of pepper.
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Most likely, these producers allowed their wines to macerate with the tannin-rich skins of the nebbiolo grape for far longer periods than today, although some had already begun to reduce the maceration times in hopes of suppler wines.
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Instead of removing the pigment-bearing skins from the grape juice, as is the case with conventional white wines, the skins are left to macerate with the juices, giving the wines an amber cast and a tannic rasp that is rare in a white.
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We all know that there is nothing so easy to macerate, percolate, absquatulate and totally busticate as the ten commandments.
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The basal region of the post-deutocerebral limbs were used in feeding, with the rhythmic movement of the legs guiding food towards the mouth along the food groove between the limbs, with gnathobases present near the mouth to macerate food.
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Pringle then missed "garnett", which Kral correctly spelled, followed by "macerate" for the win.(20 July 2014). St. Bonaventure English professor wins National Senior Spelling Bee, Buffalo News There were 79 contestants this year, 47 girls and 32 boys. 533 words were used.
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As a member of the order Hymenoptera, Polistes carnifex has mandibles, which may be used to obtain wood fibers, build nests, or capture and macerate prey.Murtfeldt, Mary, E. (1891). Outlines of Entomology: Prepared for the use of farmers and horticulturists. Kirkwood, MO: Mary E. Murtfeldt.
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Dormia baskets, which are metal baskets used to remove stones from the common bile duct in a procedure known as endoscopic retrograde cholangiopancreatography, can be opened and closed from the outside in a similar manner to macerate food and facilitate removal. Forceps used for biopsies can also be employed in a similar manner.
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This single includes both English and Japanese versions of the song as well as the orchestrated track Tears Macerate Reason. Despite the fact that Web of Night has not been released commercially in the U.S., the song has been performed by T.M.Revolution both in Baltimore at OTAKON2003 and in Anaheim Pacific Media Expo in 2004.
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Mix and macerate for 15 days and filter. Twenty drops are equal to one grain of opium." #Rousseau's Laudanum: "Dissolve 12 ounces white honey in 3 pounds warm water, and set it aside in a warm place. When fermentation begins add to it a solution of 4 ounces selected opium in 12 ounces water.
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When a garlic clove is crushed or finely chopped, allicin is released, with subsequent formation of ajoene when the material is dissolved in various solvents including edible oils. Ajoene is also found in garlic extract. Ajoene is most stable and most abundant in macerate of garlic (chopped garlic in edible oil). The reaction sequence that forms ajoene (2 in the diagram) involves two molecules of allicin.
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The original pie filling recipe calls for ordinary lemons, white sugar, and eggs. The entire lemon including peel is sliced paper thin, gently mixed with sugar, and left to macerate for at least four hours and up to a full day, "the longer the better". During this time the mixture should be stirred every few hours, and any seeds picked out. The sugar will dissolve and the peel will soften.
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A chopper pump is operated by a drive unit (e.g. electric motor, hydraulic motor, power takeoff (PTO)), which turns the impeller and the cutting system. An open impeller design is used to successfully pass the macerated solids or thick slurry. A set of hardened steel cutters is installed externally to the pump suction in order to macerate all solids prior to entering the hydraulic parts of the pump.
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Belvedere also produces flavored vodkas which are produced using a maceration process. The brand's flavored variants are produced by combining pure spirit with a macerated fruit, which is then distilled at a low temperature to form a macerate concentrate. The concentrated mixture is blended with the distillery's artesian well water to bottling strength and bottled. These flavors are not charcoal filtered, and are filtered through cellulose particle filters prior to bottling.
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The 45th Scripps National Spelling Bee was held in Washington, D.C. at the Mayflower Hotel in June 1972, sponsored by the E.W. Scripps Company. The winner was 14-year-old Robin Kral of Lamesa, Texas with the word "macerate". Second place went to 13-year-old Lauren H. Pringle of Buffalo, New York. Kral first had a chance to win when Pringle misspelled "polyonymous", but also misspelled it.
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The most typical use of this kind cheese in the area of Crema is the “Salva con le tighe” (green Lombard peppers in vinegar). The Salva is cut in little cubes, with tighe grossly cut into stripes without seeds. Then it is flavoured with a bit of olive oil. According to taste, wehave to let the cheese rest to become tasty, without exceeding as oil makes the cheese macerate.
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Let the mixture stand for a month at a temperature of 86° Fahr.; then strain, filter, and evaporate to 10 ounces; finally strain and add 4 ounces proof alcohol. Seven drops of this preparation contain about 1 grain of opium." #Tincture of Opium (Laudanum), U.S.P., attributed to the United States Pharmacoepia of 1863: "Macerate 2 ounces opium, in moderately fine powder in 1 pint water for 3 days, with frequent agitation.
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The largest preserved tergite suggests that the species could grow up to 1.65 metres in length, while a gnathobase (a lower appendage used to macerate, or soften and cut, food) from Buffalo was estimated to have belonged to a specimen reaching 2 metres (6.6 ft) in length. A. macropthalmus was also large in size, with fragmentary tergites from Litchfield, New York suggesting sizes in the range of 1.65 to 2 metres (5.4 - 6.6 ft).
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D. dadantii is a motile, nonsporing, straight rod-shaped cell with rounded ends. Cells range in size from 0.8 to 3.2 μm by 0.5 to 0.8 μm and are surrounded by numerous flagella (peritrichous). In the natural plant environment, D. dadantii causes plant maladies such as necrosis, blight and “soft rot,” which is a progressive tissue maceration. D. dadantii contains many pectinases that are able to macerate and break down the plant cell wall material.
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Blade grinders also resemble industrial blade (propeller) mixers, which like meat grinders rotate at much slower speeds. Unlike blade grinders, these mixers do not alter (break, cut, shred, macerate, pulverize) the material being mixed. The high speed of rotation of blade grinders is necessary to achieve their cutting action. In a blender application, the high speed of rotation contributes to shearing, which in turn contributes to aeration and the formation of emulsions.
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Macerated oils are vegetable oils to which other matter, such as herbs, has been added. Commercially available macerated oils include all these, and others. Herbalists and aromatherapists use not only these pure macerated oils, but blends of these oils, as well, and may macerate virtually any known herb. Base oils commonly used for maceration include almond oil, sunflower oil, and olive oil as well as other food-grade triglyceride vegetable oils, but other oils undoubtedly are used as well.
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Chelicerae are chelate appendages that are used to grasp food. For example, in horseshoe crabs, they are like pincers, whereas in spiders, they are hollow and contain (or are connected to) venom glands and are used to inject venom to disable prey prior to feeding. In some spiders, the chelicerae have teeth, which are used to macerate prey items to assist digestion by secreted enzymes. Those spiders without toothed chelicerae inject digestive enzymes directly into their prey.
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"Wheel of Fortune" was used as a Formula Nippon theme song on Fuji Television. Nishikawa was asked to sing the ending theme song of the Japanese theatrical release of Spider-Man 2 ("Web of Night"), because of his performance at PMX 2004 and his relations at Sony Music Japan. Web of Night, released in late July 2004, also included a rearrangement of "Tears Macerate Reason" (originally from Seventh Heaven) and an English version of the song (translated by Lynne Hobday).
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This involves tossing its head about, drawing water sharply in and out of its mouth, and snapping its jaws, all of which tend to tear and macerate the prey, which is then swallowed. Though frequently feeding on slow-moving animals like snails, shrimps and worms, sirenids are unique among salamanders for having developed speciations towards herbivory, such as beak-like jaw ends and extensive intestines. They feed on algae and other soft-plants in the wild, and easily eat offered lettuce.
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Ti' Punch, French Creole for "petit punch", is a traditional drink in parts of the French West Indies. Rum may also be used as a base in the manufacture of liqueurs and syrups, such as falernum and most notably, Mamajuana. Rum is used in a number of cooked dishes as a flavoring agent in items such as rum balls or rum cakes. It is commonly used to macerate fruit used in fruitcakes and is also used in marinades for some Caribbean dishes.
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Sauce vierge (French; in English: literally, "virgin sauce") is a French sauce made from olive oil, lemon juice, chopped tomato and chopped basil. Frequently, crushed coriander seed is added, and variations may include the addition of other herbs such as chervil, chives, parsley, etc. The ingredients are combined and allowed to infuse or macerate (depending whether heat is applied or not) in the oil to create the sauce. The sauce is usually served with shellfish, delicately flavoured white-fleshed fish such as cod, sole, etc.
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Rosé Champagnes are characterized by their distinctive blush color, fruity aroma, and earthy flavor. Rosé Champagne has been produced since the late 18th century; storied French Champagne houses Rinault and Veuve Clicquot have each claimed to have shipped and sold the first bottles. The wine is produced by one of two methods. Using the saignée method, winemakers will leave the clear juice of dark grapes to macerate with the skins for a brief time, resulting in wine lightly colored and flavored by the skins.
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Most are made of volcanic stone with some made of marble and granite. They are usually rectangular or circular with grooves on one or both sides to macerate the fibers. These beaters are still used by Otomi artisans, and almost all are volcanic, with an additional groove added on the side to help hold the stone. According to some early Spanish accounts, the bark was left overnight in water to soak, after which the finer inner fibers were separated from coarser outer fibers and pounded into flat sheets.
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The resulting liquor was further used to macerate traditional herbs and local fruits. The herbal recipes of Sơn Tinh are inspired by traditional herbal recipes. By 1999 Markus had refined more than 20 recipes and together with his business partner, Dan Dockery, and wife, Vu Thi Thoa, opened a small liquor bar, Highway4, in Hanoi in 2000. Markus’ stated goal is to “preserve a traditional Vietnamese handicraft product and not only save it from getting lost by the rapid encroachment of globalisation but bring it to a wider international audience”.
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The grape skin also contains volatile compounds in its deeper layers. These are responsible for the aroma of the grape and for the molecules that become the aroma of wine during fermentation: they are the "aroma precursors". In red grapes the film also contains anthocyanins or coloured matter which is from bright to purplish red. To produce white wine from red grapes it is necessary not to macerate the grapes, nor to press too hard on the harvest to avoid the dissolving of the anthocyanins in the grape juice.
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The common names of the Coreidae vary regionally. Leaf-footed bug refers to leaf-like expansions on the legs of some species, generally on the hind tibiae. In North America, the pest status of species such as Anasa tristis on squash plants and other cucurbits gave rise to the name squash bugs. The Coreidae are called twig-wilters or tip-wilters in parts of Africa and Australia because many species feed on young twigs, injecting enzymes that macerate the tissues of the growing tips and cause them to wilt abruptly.
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However, the "push technique", which involves insufflating air into the esophagus, and gently pushing the bolus toward the stomach instead, has emerged as a common and safe way of removing the obstruction. Other tools may be used to remove food boluses. The Roth Net is a mesh net that can be inserted through the endoscope, and opened and closed from the outside; it can be used to retrieve pieces of obstructed food. Snares, which are normally used to remove polyps can be used to macerate the food causing the obstruction.
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Rather than provide large open passages, some pumps, typically smaller sewage pumps, also macerate any solids within the sewage breaking them down into smaller parts which can more easily pass through the impeller. The interior of a sewage pump station is a very dangerous place. Poisonous gases, such as methane and hydrogen sulfide, can accumulate in the wet well; an ill-equipped person entering the well would be overcome by fumes very quickly. Any entry into the wet well requires the correct confined space entry method for a hazardous environment.
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Pennant's red colobus monkeys have been little studied but their diet is likely to be similar to that of other red colobus monkeys and consist mainly of fresh leaves supplemented by flowers, fruit and seeds. They have specialist teeth that can macerate leaves and break up tough but pliant unripe fruit and the seeds embedded in the flesh. Their multi-chambered stomach permits fermentation to occur and they can alternate between a leaf-based and a seed- based diet. They tend to select foliage with a high protein to fibre ratio and a low tannin content.
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11 ;Courbe de fermentation : French term for plotting the temperature and must density/sugar levels of an individual vat or tank of fermenting must to track its progress from the initiation of fermentation to dryness. Crossflow filtration: A highspeed form of microfiltration that has the wine flow across a membrane filter rather than through it. ;Crown-cap: A beer bottle cap used as a temporary closure for a sparkling wine as it undergoes a secondary fermentation. ;Crush: After harvest, and prior to pressing, grape are "crushed" or broken up so that the juice is released and allowed to macerate with the skins prior to and during fermentation.
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Cabernet Sauvignon musts interact with the skins during fermentation to add color, tannins and flavor to the wine. Maceration is the winemaking process where the phenolic materials of the grape—tannins, coloring agents (anthocyanins) and flavor compounds—are leached from the grape skins, seeds and stems into the must. To macerate is to soften by soaking, and maceration is the process by which the red wine receives its red color, since raw grape juice (with the exceptions of teinturiers) is clear-grayish in color. In the production of white wines, maceration is either avoided or allowed only in very limited manner in the form of a short amount of skin contact with the juice prior to pressing.
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Unlike the "ambient" Saccharomyces wild yeast, these genera of wild yeasts have very low tolerance to both alcohol and sulfur dioxide. They are capable of starting a fermentation and often begin this process as early as the harvest bin when clusters of grapes get slightly crushed under their own weight. Some winemakers will try to "knock out" these yeasts with doses of sulfur dioxide, most often at the crusher before the grapes are pressed or allowed to macerate with skin contact. Other winemakers may allow the wild yeasts to continue fermenting until they succumb to the toxicity of the alcohol they produce which is often between 3–5% alcohol by volume and then letting either inoculated or "ambient" Saccharomyces strains finish the fermentation.
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Many wasp lineages, including those in the families Vespidae, Crabronidae, Sphecidae, and Pompilidae, attack and sting prey items that they use as food for their larvae; while Vespidae usually macerate their prey and feed the resulting bits directly to their brood, most predatory wasps paralyze their prey and lay eggs directly upon the bodies, and the wasp larvae consume them. Apart from collecting prey items to provision their young, many wasps are also opportunistic feeders, and will suck the body fluids of their prey. Although vespid mandibles are adapted for chewing and they appear to be feeding on the organism, they are often merely macerating it into submission. The impact of the predation of wasps on economic pests is difficult to establish.
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The technique for producing black tea was first developed during the late Ming Dynasty in Wuyishan, Fujian, either resulting from the over-oxidation of tea- leaves during the manufacture of oolong tea or indirectly from the methods of manufacturing green and white teas. In the early 1600s, tea producers in the Wuyi Mountains began kneading the sun-withered tea leaves to macerate them, then allowed them to dry under the sun, thus reaching full oxidation and producing Gongfu black tea (工夫紅茶). When there was insufficient sun and temperatures were low, the withered leaves would be processed indoors in warmed rooms and allowed to fully oxidize, then smoked dry over pine fires thus producing lapsang souchong. According to oral traditions of the region, the discovery of Lapsang Souchong processing was due to military troops passing through a Wuyishan tea factory during the last years of the Ming Dynasty, causing delays to tea leaf processing thus resulting in a completely oxidized leaf that the producer salvaged by drying over a fire built from pine branches.
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