Squeezings

Squeezings is a term used in various contexts, often referring to the residue or material left after a substance has been pressed or squeezed. This process typically involves applying pressure to extract liquid or to compact a material. The nature of the "squeezings" depends heavily on the original substance and the method of extraction.

In culinary applications, "squeezings" can refer to the pulp or solids remaining after fruits or vegetables have been juiced or pressed. For example, after making apple cider, the fibrous pulp left behind might be considered apple squeezings. Similarly, in winemaking, the marc, which consists of grape skins, seeds, and stems, is the residual material after the juice has been pressed out. This marc can sometimes be further processed to extract remaining alcohol or used in other ways.

In industrial processes, "squeezings" might denote the waste material from pressing oils from seeds or nuts, such as oilseed cakes. These cakes, while having had most of their oil extracted, still retain some nutrients and can be used as animal feed or fertilizer. The term can also be applied more generally to any compacted or residual material resulting from a pressing operation, regardless of its specific composition or end use. The precise meaning is always derived from the context in which the word is used.