When we first meet her, Roberta has been macerating for years.
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For the best results when making any coleslaw, pre-season the raw vegetables by macerating them in salt.
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It derives both color and tannic structure in the qvevri by macerating and aging with the grape skins.
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Macerated berries seem to be a huge food trend of late — but I'm not really sure what macerating technically is.
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Here's an open secret that we'd like to let you in on: Macerating your tomatoes will help release to their delicious juices.
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Macerating these berries in a little bit of rosé pulls together all of the flavor notes from the herbs, semifreddo and praline.
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We said macerating, meaning the process by which a fruit is soaked and squeezed in order to break down its insides into liquid.
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Of Swiss origin, wormwood absinthe is a grain alcohol made from macerating herbs and spices, with wormwood being the most well-known among them.
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"Bird excrements are known to have a corroding or macerating effect on many materials, a statement that most car owners can confirm," he said in a statement.
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Raines de valles strawberries are kind of hard to come by, but macerating any old berry with champagne vinegar would be a nice accompaniment to this lemony, floral granita.
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Other methods exist, notably vapor infusion, whereby the botanicals, rather than macerating in the alcohol and water, are hung above, in sieves or baskets, through which the steam ascends.
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After months of anticipation following the quite limited initial release of their debut EP Extermination Mass, war metal supergroup Death Worship has finally seen fit to make its macerating audio horror available to a wider audience.
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Ms. Furlong is known to prod clientele if they're looking for something sweet, bitter, boozy or refreshing, then customizes cocktails on the spot, sometimes utilizing rain forest herbs, flowers or fruits, macerating in cacique, the local sugar cane spirit.
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Mathieu Deiss's side project, Vignoble du Rêveur, allows him to experiment with techniques popularized in natural wines: macerating white wines with their skins in the manner used for making red wines, fermenting and aging in amphoras, and working without sulfur dioxide, the stabilizer used in most wines.
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"Marinating Meat Then Freezing It", "Epicurious", August 31, 2010. Often confused with marinating, macerating is a similar form of food preparation.
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Myrtus communis is used in the islands of Sardinia and Corsica to produce an aromatic liqueur called Mirto by macerating it in alcohol. Mirto is one of the most typical drinks of Sardinia and comes in two varieties: mirto rosso (red) produced by macerating the berries, and mirto bianco (white) produced from the less common yellow berries and sometimes the leaves.:it:Liquore di mirto Many Mediterranean pork dishes include myrtle berries, and roasted piglet is often stuffed with myrtle sprigs in the belly cavity, to impart an aromatic flavour to the meat. The berries, whole or ground, have been used as a pepper substitute.
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The addition rate of macerating enzyme ranges from 80-120mg/L. According to the previous experiment, 0.2% activated liquid pectinase is usually the preferred reception. Tannin is the optional addition in the winemaking process. It can contribute to help stabilize color and prevent oxidation to remove the effects of rot.
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In the Hakka areas, the methods of traditional Hakka rice wine not only still spreads in the hands of some housewives, but also forms a standard production process in industry: # Selection of main raw materials: glutinous rice, Hongqu(red yeast rice) and water. # Macerating rice. Water should be poured into a big round urn before rice and then stirred to make them mix evenly. # Steamed rice.
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La Vendimia (grapevine): The Viticulture Association and the Municipality of Surco sponsor this showcase for regional crafts, cuisine and wine processes within the framework of the "Vineyard Harvest of Surco." The craft of wine preparation is demonstrated through macerating grapes by the traditional method of treading by foot. Grape fermentation and aging processes are also shown. A Reina de la Vendimia (Queen of the Harvest) is chosen and local performers stage their talents.
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A bottle and glass of Krupnik-brand wiśniówka Home made wiśniówka Wiśniówka is a type of nalewka, a sweet Polish liqueur, or cordial, made by macerating (soaking) cherries in vodka or neutral spirits. It can be purchased ready- made, or made at home using just cherries, sugar and alcohol. It is one of the most common and popular types of nalewka, usually made at the end of summer. Typically, the alcoholic content ranges from 30% to 50%.
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González and Ross, Entre el comal y la olla: fundamentos de gastronomía costarricense, p. 171 The origin of ceviche is Peru, where it is considered a national dish. The technique of macerating raw fish and meat in vinegar, citrus and spices (escabeche) was brought to the Americas from Spain and is linked to the Muslim heritage in Spanish cuisine. However, archeological records suggest that something resembling ceviche may have been consumed in Peru nearly two thousand years ago.
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The preservative sulfur dioxide is commonly added when grapes arrive at the winery. The addition rate varies from zero, for perfectly healthy grapes, to up to 70 mg/litre, for grapes with a high percentage of rot. The purpose is to prevent oxidation and sometimes to delay the onset of fermentation. Macerating enzymes (for instance glucanases) may also be added at this stage, to aid extraction of color and fruit flavours from the skins and to facilitate pressing.
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Snakes have a very flexible lower jaw, the two halves of which are not rigidly attached, and numerous other joints in their skull. These modifications allow them to open their mouths wide enough to swallow their prey whole, even if it is wider than they are. Birds do not have teeth, relying instead on other means of gripping and macerating their food. Their beaks have a range of sizes and shapes according to their diet and are composed of elongated mandibles.
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The other roles in an ant colony are usually undertaken by workers. Fire ant workers are haphazardly divided into different size classes, namely minima, minor, media, and major workers. The major ants are known for their larger size and more powerful mandibles typically used in macerating and storing food items (i.e. as repletes), while smaller workers take care of regular tasks (the main tasks in a colony are caring for the eggs/larvae/pupae, cleaning the nest, and foraging for food).
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Although lao-Lao is traditionally drunk neat, a cocktail that is rising in popularity is the "Pygmy Slow Lorange", named after the pygmy slow loris, a species endemic to Laos. Various flavoured lao-Laos are made by macerating such additives as honey or scorpions. It is women who often distill lao-Lao and sell it as a source of income locally, often being their second major income. Lao-Lao sold on retail is usually clear, but amber colored varieties exist too.
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Maceration, in sewage treatment, is the use of a machine that reduces solids to small pieces in order to deal with rags and other solid waste. Macerating toilets use a grinding or blending mechanism to reduce human waste to a slurry, which can then be moved by pumping. This is useful when, for example, water pressure is low or one wishes to install a toilet below the sewer drain pipe. Maceration can be achieved by using a chopper pump in the sewage lift station or at the wastewater treatment plant.
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Himbeergeist made from wild raspberries in the Black Forest region of Germany Himbeergeist (lit "raspberry spirit") is a fruit-based Schnaps produced mainly in Germany and the Alsace region of France. Rather than being distilled into liquor from a fermented mash of fresh fruit like a fruit brandy (Obstler in German), Himbeergeist is made as an infusion. Because raspberries' low sugar content can produce only a limited amount of alcohol, Himbeergeist is created by macerating fresh berries in 95.6% pure neutral spirits.Die Schnapsbrenner Detailed description of the method of production, in German.
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The flavour of cinnamon is due to an aromatic essential oil that makes up 0.5 to 1% of its composition. This essential oil can be prepared by roughly pounding the bark, macerating it in sea water, and then quickly distilling the whole. It is of a golden-yellow colour, with the characteristic odour of cinnamon and a very hot aromatic taste. The pungent taste and scent come from cinnamaldehyde (about 90% of the essential oil from the bark) and, by reaction with oxygen as it ages, it darkens in colour and forms resinous compounds.
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Among the many winemaking decisions that Cote de Nuits producers must make is the length of time that the crushed grape skins spent macerating with the juice and whether or not to include stems during this period. Unlike other wine regions of France (such as Bordeaux), winemaking in the Cote de Nuits exist on a very small scale. The typical domaine estate produces from 50 to 1,000 cases of wine a year, in contrast to a Bordeaux chateau which often makes more than 20,000 cases annually. Vineyards in the area are highly fragmented, with multiple owners each owning pieces of a family.
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TEM of a Zamia starch grain found at an archaeological site in Puerto Rico Like other cycads, Zamia integrifolia is poisonous, producing a toxin that affects the gastrointestinal tract and nervous system. The toxin can however be removed by careful leaching, and the roots and half-buried stems of this cycad were used by Native American people (notably the Tequesta and Mayaimi Indians, the Seminole Indians and the Maroons) to produce this starch. The root is typically prepared by grinding (macerating) it using a wooden mortar and pestle. The pulp is then saturated in water and drained.
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Cloth diaper Although wetness alone has the effect of macerating the skin, softening the stratum corneum, and greatly increasing susceptibility to friction injury, urine has an additional impact on skin integrity because of its effect on skin pH. While studies show that ammonia alone is only a mild skin irritant, when urea breaks down in the presence of fecal urease it increases pH because ammonia is released, which in turn promotes the activity of fecal enzymes such as protease and lipase. These fecal enzymes increase the skin's hydration and permeability to bile salts which also act as skin irritants. There is no detectable difference in rates of diaper rash in conventional disposable diaper wearers and reusable cloth diaper wearers.
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200pxThe chopper pump was invented in 1950 by the Danish company Landia. The pump manufacturer, Christian Ølgaard, developed a pump with a special knife system to meet the need for macerating and pumping manure in agricultural applications. Manure with high solids content, containing straw and sawdust, would clog up other types of pumps, causing unstable operation in an environment which required high reliability. As the need for the pumping of difficult media expanded to other industries, so did the use of the chopper pump in both dry and submersible applications and in various industries, including meat, paper and food processing, as well as the automobile industry, biogas, chemical plants, municipal wastewater and prison lift stations.
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Like most high-quality absinthes, Pernod Fils was produced by macerating herbs, including wormwood, fennel, melissa and anise in a neutral spirit of agricultural origin (usually, wine) in a copper alembic where the mixture was then distilled, to produce a transparent liquor. Part of the distillate was then steeped with additional herbs, such as hyssop and petite wormwood, to produce a green-colored fraction that was then filtered and reunited with the main part.“Maison Pernod Fils à Pontarlier (Doubs)”, E. Dentu (Editor),1896. The coloration process was done primarily to impart additional flavor and aroma to the absinthe, but the ensuing light olive tint also had the added benefit of enhancing its visual appeal.
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Other gastropods (Littorina saxatalis) and lumbricid worms were all observed at various times to be fed on by Strigamia maritima. Strigamia maritima attacks small Orchestia (or Drosophila if offered) by tearing the prey to pieces. When attacking larger Orchestia, 1 cm or more in length (which it only did if they were damaged or dying) it made a transverse slit and pushed its head and anterior segments inside and the poison claws were seen to be constantly in motion macerating tissue whilst the centipede was involved in what seemed to be external digestion and suctorial feeding. Group feeding, as observed in this species could be advantageous in dealing with prey that would otherwise be invulnerable to them.
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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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One method of making rosé is to press the wine early (often after 12–24 hours of skin contact) while red wine producers will leave the juice macerating with the skins for several days or even weeks longer. Rosés can be produced in a variety of ways with the most common method being early pressing of red grape varieties after a very short period, usually 12–24 hours, of skin-contact (maceration). During maceration, phenolics such as the anthocyanins and tannins that contribute to color as well as many flavor components are leached from the skins, seeds and any stems left in contact with the must. In addition to adding color and flavor, these phenolics also serve as antioxidants, protecting the wine from degradation of oxygen exposure.
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