Trempage

Trempage is the act of immersing an object in a liquid for a period of time to achieve a desired effect, such as hydration, cleaning, extraction of soluble substances, or chemical modification. The term is used across several fields, from cooking to textiles and material processing, and it may involve hot or cold liquids.

In food processing, trempage commonly refers to soaking dried beans, grains, or fruit to rehydrate them, reduce cooking time, and improve texture. In culinary practice, immersion baths may also be used to soften ingredients or to begin the extraction of flavors; marinating is related but generally aims at flavoring rather than hydration.

In textiles and materials processing, trempage describes immersing fabrics or components in dye baths or chemical treatments to achieve uniform coloring or surface modification. In wood and leather industries, items are submerged in water or preservative solutions to soften, swell, or impregnate with treatment agents before further processing.

In laboratory and industrial contexts, trempage is used to precondition samples, extract compounds, or prepare surfaces for subsequent steps such as coating, plating, or analysis. Variables such as liquid composition, temperature, duration, and agitation are chosen to optimize the intended effect and to minimize adverse outcomes like swelling, degradation, or contamination.

Etymology: trempage derives from the French tremper, meaning to dip or soak.