Jeni Wright, Eric Treuille, Le Cordon Bleu

Macerate

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
To soak foods in a liquid, usually a spirit or liqueur, to soften the texture and infuse them with flavour.

© 1996 All rights reserved. Published by Le Cordon Bleu.