Wednesday, 2 November 2011

COOKING TERMS – M

COOKING TERMS – M

Macaroon - A cookie made of eggs (usually whites) and almond paste or coconut.
Mace - A sweet spice with a warm flavor. Mace is made from the outer husk of the nutmeg, and has a very similar flavor.
Macerate - To soak fruit or other food in liquid in order to soften and flavor it with the liquid. Brandy is often the soaking liquid.
Madeira – A wine named after the island where it’s made, Madeira is a sweet, fortified wine often served as an after dinner drink.Madeira is also a very good cooking wine.

Mahi Mahi - A fish, also known as dolphinfish. Though mahi mahi is a type of dolphin, it is not a mammal. Mahi mahi is a firm, flavorful fish, excellent grilled or broiled.
Maillard Browning - is the breakdown of sugars and protein, and that it contributes color and fresh-baked flavor to baked goods.
Malt - A grain that is sprouted, dried, and ground into a powder with a mellow, slightly sweet flavor. The powder may be used in making beer, vinegar, distilling liquor, and is an additive to many foods.
Malt Syrup –  A type of syrup containing maltose sugar, extracted from sprouted barley.
Mandoline - A compact, hand-operated slicing and cutting machine. Mandolines are used to cut fruits and vegetables uniformly.
Marble - To partly mix two colors of cake batter or icing so that the colors are in decorative swirls.
Marinade - A seasoned liquid in which meat or other food is soaked to flavor and tenderize.
Marinate - To let food soak in a seasoned liquid in order to flavor and tenderize.
Marjoram - An herb with a slight mint flavor, similar to sage or oregano.
Marmalade – A citrus fruit condiment, similar to jam, which includes the fruit peel.
Marron -French word for “chestnut.”
Marsala - A fortified Italian wine,Marsala is used as a dessert wine or after-dinner drink, and is often used in cooking.
Marshmallow -  A light confection, icing, or filling made of meringue and gelatin (or other stabilizers).
Marzipan – A sweet paste or confection made from ground almonds, sugar, and egg whites.
Masa - A flour made from dried corn kernels which have been cooked in limewater, then left to soak overnight. The corn is ground while still wet. The dough is used to make corn tortillas.
Masala – a mixture of spices ground into a paste, used in Indian cookery
Mash - To crush a food until smooth and evenly textured.
Mayonnaise – An emulsified sauce made from oil, egg yolks, and lemon juice.
Mead - A beverage made by fermenting water, honey, and yeast (or hops) with flavorings. Mead dates back to Biblical times, and was a popular drink in earlyEngland.
Meal - Coarsely ground grain.
Medallion – A small, round cut of meat, usually pork, veal, or beef.
Melba Sauce: A sweet sauce made of pureed raspberries and sometimes red currants.
Melt – Heating a food (such as shortening, butter, or chocolate) until it becomes liquid.
Meringue – A thick, white foam made of whipped egg whites and sugar.. Meringues are often used as a topping–usually lightly browned in the oven–or baked separately.
Meringue Chantilly (shown tee yee) –  Baked meringue filled with whipped cream.
Meringue Glace - Baked meringue filled with ice cream.
Meter - The basic unit of length in the metric system; slightly longer than one yard.
Mince – To chop food into small pieces, usually 1/8-inch or less.
Mesquite - A hardwood tree grown throughout the Southwest and Northern Mexico, mesquite wood is used in barbecueing and smoking foods.
Mint – An herb with a fresh, peppery flavor. Mint is available fresh, dried, and as an extract.
Mint Julep - A Kentucky drink, the mint julep is made with fresh mint, bourbon, and crushed ice. It’s traditionally served at the running of the Kentucky Derby, usually in frosted pewter mugs.
Mix – To blend ingredients.
Mocha – A coffee and chocolate combination.
Modeling Chocolate –  A thick paste made of chocolate and glucose, which can be molded by hand into decorative shapes.
Molasses - When sugar is refined, the juice squeezed from the plants is boiled until it becomes a syrupy mixture. Molasses is the remaining brownish liquid. The darker the molasses, the more boilings it has been through. Light molasses comes from the first boiling, dark molasses from the second, and blackstrap molasses from the third. Sorghum molasses is made from the cereal grain sorghum.
Mold - To form a food into a shape by hand, or by placing or pouring into a decorative container (or “mold”) then refrigerating or cooking until firm enough to hold its shape.
Mole - A Mexican specialty, mole is a dark, reddish-brown sauce, often served with chicken or turkey. Mole is made from a variety of ingredients, including ground seeds, chile peppers, onion, garlic, and chocolate.
Monosaccharide - A simple or single sugar such as glucose and fructose.
Morel - A variety of wild mushroom, the morel is cone-shaped and has a nutty, earthy flavor.
Mornay Sauce - A basic béchamel sauce to which cheese has been added. It is sometimes varied with the addition of eggs or stock.
Mortar and Pestle – A bowl and heavy, blunt instrument used to pulverize–or grind–herbs, spices, and other foods.
Mousse – A sweet or savory dish, mousse is usually made with egg whites or whipped cream to give the light, airy texture. In French, the word means “froth” or “foam.”
Mull – To flavor a beverage, such as cider or wine, by heating it with spices or other flavorings.
Muscadine Grape - A thick-skinned purple grape with a musky flavor, muscadine grapes are found in the Southeastern United States. The grapes are eaten as is, and often used to make jelly and wine.
Mustard - A spice with a pungent flavor, available as seeds or ground, or a condiment prepared with it.
Mustard Greens - Leaves of the mustard plant, mustard greens are a very popular vegetable in the South. The leaves have a pungent mustard flavor, and may be found fresh, frozen, or canned. Mustard greens must be washed thoroughly, then may be steamed, sauteed, or simmered. They’re usually cooked with seasonings and ham, pork, or bacon.

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