M
Macadamia Nut - a
round, costly, and delicious nut sold shelled and bottled. It is the
fruit of a subtropical evergreen native to Australia but most that reach
the market come from Hawaii (also grown in California). Seeds were
brought to Hawaii in 1880, and the nuts first were offered on the market
in the 1930’s.
Macaroni - 1.
Dried pasta made from a dough of wheat flour and water. 2. In the United
States, specifically, short elbow-shaped tubes of pasta.
Mace - 1. A spice
that tastes and smells like a pungent version of nutmeg. 2. Mace is the
bright red membrane that covers the nutmeg seed. After the membrane is
removed and dried it becomes a yellow-orange color. It's sold ground
and, less frequently, whole (in which case it's called a "blade"). Mace
is used to flavor all manner of foods, sweet to savory.
Macerate - 1.To
soak a food (usually fruit) in a liquid in order to infuse it with the
liquid's flavor. A spirit such as brandy, rum or a liqueur is usually
the macerating liquid.
Madeleine - a
small cake baked in a shell-shaped mold. Also, a garnish of artichoke
bottoms, onions and green beans.
Madrilène - a
consommé flavored with tomato, usually served cold.
Magnum - a single
bottle with a capacity of two bottles or about 2/5 gallon, or 160
centiliters.
Maître D’Hôtel -
head waiter, but on menus, a dish that is cooked quickly and simply with
parsley as the featured flavor.
Maître D’Hôtel Butter
- a parsley butter excellent with grilled meats or fish and vegetables,
especially carrots. The recipe calls for butter, minced parsley, lemon
juice, salt and pepper blended. (Be wary of mincing the parsley in a
blender; overblended in a blender or a processor, parsley releases a
bitter juice that spoils the food it is combined with. You can avoid
overblending by cutting only a small handful at a time in the machine).
Maize Bread -
American corn bread, also known as corn pone, spoon bread, egg cake and
ash cake. Each of these is made by a somewhat different method, but all
have cornmeal as the base.
Malt - sprouted
barley used to brew beer or distill spirits.
Malted Milk - a
drink made from powdered wheat and malted barley extracts, mixed with
milk and sometimes, added flavorings like chocolate, strawberry, etc.
Mandarin - 1. Any
of several varieties of a small citrus fruit (Citrus reticulata) native
to China, including the mandarin, dancy, tangerine clementine and
satsuma. 2. A citrus fruit; generally has a somewhat flattened spherical
shape, loose yellow to reddish-orange rind, orange flesh and a sweet
flavor that is less acidic than that of an orange.
Mango - a
tropical fruit the size of a small pear, in its original species, but
today mango hybrids are as large as small or medium grapefruits. From
India, and a key ingredient in some of the best chutneys, notably Major
Grey’s. The fruit is yellow shaded red when ripe, and is peeled before
eating. Best chilled, and ripe enough to be softly yielding. Delicious
taste between a pineapple and a very ripe peach.
Manioc - Cassava,
the source plant for tapioca.
Maple Syrup - a
reddish-brown, viscous liquid with a sweet distinctive flavor, made by
reducing the sap of the North American maple tree.
Maraschino - a
sweet liqueur made from cherries. Also, red cherries in maraschino
syrup, which are used in mixed drinks and with desserts, such as fruit
salad and as a garnish on drinks.
Maraschino Cherry
- 1. A cherry marinated in maraschino liqueur and
used for garnishing cocktails, desserts and baked goods. 2. A pitted
cherry macerated in a flavored sugar syrup and dyed red or green; used
for the same purposes as a traditional cherry.
Marbled - a term
for meat streaked with fat. When cooked, marbled meat is juicy and
exceptionally tender, so this is a mark of a high-quality piece,
especially sought after in steaks and beef roasts.
Marc -
eau-de-vie, a spirit distilled from the residue of grapes or other fruit
after wine has been pressed and strained. Calvados is the marc made of
apples.
Maréchale, à la -
small cuts of meat and poultry which are breaded and fried in butter.
Green asparagus tips and truffles are usual in the garnish.
Marennes - a type
of oyster found in French waters. Highly prized for flavor.
Margarine - a
butter substitute made from animal or vegetable fat and butter flavored.
Marinade - a
seasoned liquid blend, usually acid-based with wine, vinegar, yogurt or
lemon juice, or a dry spice rub.
Marinate, to - to
cover food with a marinade for a specified amount of time before cooking
to make it more flavorful, more moist and/or more tender. (Food should
be covered and refrigerated while marinating.).
Marinière - to
cook shellfish with white wine. Also, a garnish with mussels.
Marjoram - an
herb and member of the mint family (Origanum marjorana) native to the
Mediterranean, has short oval, pale green leaves, a sweet flavor
reminiscent of thyme and oregano and a strong aroma; also known as sweet
marjoram.
Marmalade - a
citrus jelly that also contains unpeeled slices of citrus fruit.
Marmite - a heavy
metal or earthenware pot.
Marmite, Petite -
French dish. A rich broth called consommé double, it includes chicken
and beef with vegetables and herbs. The words mean “small pot”.
Marrow - a
squash. Also, the inner substance of meat bones, usually shin bones.
Marzipan / Marchpane
- a combination of almond paste, sugar and egg whites used in making
pastry and small fruit shapes for holidays.
Mash - to crush
or pound, generally used in connection with cooked root vegetables, such
as potatoes and turnips.
Matelote - a rich
fish stew flavored with red or white wine and herbs.
Matzo - a type of
thin unleavened bread special to the Passover feast celebrated by the
Jews. It resembles a cracker. Also, unleavened dumplings.
Mayonnaise - a
cold, thick, creamy sauce consisting of oil and vinegar emulsified with
egg yolks; used as a spread or base for a salad dressing or dip.
Mead - an
alcoholic drink of fermented honey and water.
Measuring cups, dry
- vessels, usually made of plastic or metal, with a handle and a rim
that is level with the top measurement specified; used to measure the
volume of dry substances and are generally available in a set of 1/4,
1/3, 1/2, and 1-cup capacities; metric measures are also available.
Measuring cups, liquid
- vessels, usually made of glass, plastic or metal, with a handle and a
spout that is above the top line of measurement; specifically used to
measure the volume of a liquid and are generally available in 1, 2, and
4-cup to 1-gallon capacities; metric measures are also available; also
know as glass cup measures.
Meat - 1. The
flesh (muscles, fat and related tissues) of animals used for food. 2.
The edible part of nuts.
Medallion - a
small, coin-shaped slice of meat or fish.
Melba Toast -
thin slices of bread baked slowly until crisp. Named for the coloratura
soprano, Dame Nellie Melba, who was the toast of international society
early in 21st century.
Melon - a member
of the gourd family Cucurbitaceae; grown on vines worldwide, these
fruits generally have a thick hard rind, many seeds and a sweet juicy
flesh; there are two principal types: muskmelons and watermelons.
Melt - to liquefy
by heat.
Meringue - a
mixture of egg whites beaten with sugar and baked into cookies or used
as a pie topping. The addition of sugar to a meringue is critical;
poured in too quickly, the meringue will fall and will not be usable.
Meunière - French
for literally, “in the style of the miller’s wife”, dusted with flour
and sautéed in butter.
Mexican Corn Truffle
- A nickname for Huitlacoche (also spelled cuitlacoche) a fungus which
grows naturally on ears of corn (Ustilago maydis). The fungus is
harvested and treated as a delicacy. The earthy and somewhat smoky
fungus is used to flavor quesadillas, tamales, soups and other specialty
dishes.
Microwave Cooking
- a heating method that uses radiation generated by a special oven to
penetrate the food; the raidiation agitates water molecules in the food,
creating friction and heat; this energy then spreads throughout the food
by conducting (and by convection in liquids).
Microwave Oven -
a specially constructed and wired oven that cooks with microwaves, a
form of electromagnetic radiation used in radar and telecommunications.
Microwave ovens tenderize foods more rapidly than conventional cooking
instruments.
Mignonette -
coarsely ground white or black pepper.
Mille-Feuilles -
literally, “a thousand leaves”, this is the flaky pastry the Middle East
introduced into European cuisine, layered with cream, and topped with
jam and icing.
Milt - the
reproductive gland of a male fish, also known as soft roe.
Mimosa - a
garnish of grated hard-boiled egg yolks, named for the tree flower that
is a spry of tint yellow fluffy balls.
Mince - to cut or
chop food into very small pieces; smaller than chopped.
Mincemeat - a
preserve of chopped apples, suet, dried fruits, candied peel, sugar,
spices and brandy or rum. It is matured for a month or more and used in
holiday pies and in some recipes for fruitcake.
Minestra -
Italian; a thick soup of meat and vegetables.
Minestrone - a
minestra with pasta.
Mint - herb used
in Middle Eastern and Indian cooking. In the West, commonly used to make
tea as well as a sauce served with lamb roasts.
Minute Steak - a
boneless steak cut one quarter inch thick, and criss-crossed with cuts
for tenderizing. It is intended to be sautéed in 1 minute. To cook it
longer is to toughen it.
Mirepoix; Mirepois
- French term for a mixture of diced carrots, onions,
celery and herbs sautéed in butter. Sometimes ham or bacon is added to
the mix. Mirepoix is used to season sauces, soups and stews, as well as
for a bed on which to braise foods, usually meats or fish.
Mise en place - A
French term referring to having all the ingredients necessary for a dish
prepared and ready to combine up to the point of cooking.
Mix - to combine
ingredients into a uniform mixture with a stirring motion.
Mixed Grill - a
combination of grilled meats, such as liver, steak and bacon garnished
with tomatoes and mushrooms. It is usually served with fried potatoes.
Mocha - a rich
coffee originally grown in Mocha, Yemen. The beans are almost without
bitterness in the best grades. Mocha also describes a combination of
chocolate and coffee used to flavor cakes and candies.
Mode, à la -
literally “in the mode”. Meats à la mode are braised with vegetables and
served with gravy. In the United States, à la mode usually refers to
food topped with ice cream.
Molasses - a
thick, sweet, brownish-black liquid that is a by-product of
sugar-refining; used in breads, cookies and pastries for its
distinctive, slightly bitter flavor and dark color.
Mold, to - to
shape food, usually by pouring the liquefied food into a mold. When the
liquid is cooled it will retain the shape of the mold.
Monosodium Glutamate (MSG)
- an amino acid derived from gluten of soybeans. Used in Oriental
cooking to improve the flavor of a dish that has not come up to par.
Morel - a small,
very tasty mushroom.
Mornay - white
sauce with egg, cream, and cheese added.
Mousse - a molded
dish based on meat or sweet whipped cream stiffened with egg white
and/or gelatin (if mousse contains ice cream, it is called bombe).
Moussaka - a
traditional dish of the Balkan peninsula, and generally known as Greek.
There are many variations, but all are layered casseroles of vegetables
and ground meat. A good example is a combination of eggplant with
tomatoes and lamb.
Mousse - a dish
usually based on beaten egg whites and yolks, baked into a savory or a
sweet. A mousse can be a puree of meat, poultry, fish or vegetables,
served hot or cold. As a dessert it is an extra-light pudding flavored
with fruit, lemon or chocolate, and served warm or cold with or without
cream.
Mousseline - a
sauce with whipped cream added. The name for small molds of poultry,
game fish and shellfish and cream, served hot or cold.
Muddler - a thick
rod used to crush and mix fruit and sugar in drinks. Also, used to free
the bubbles in champagne.
Muffin - a drop
batter baked in individual pans and served as a quick bread.
Mulled Wine -
Wine, usually red, that is heated, but not boiled, with sugar and
spices, such as cinnamon stick, ground mace and whole cloves.
Mulligatawny -
English version of chicken or lamb soup served with rice. The original
is Indian.
Mush - a cooked
cereal made by boiling cornmeal. Best served with melting butter and a
little sweet syrup.
Mushroon - any of
many species of cultivated or wild fleshy fungus, usually consisting of
a stem, a cap (which may have gills) and mycelium; available fresh or
dried and eaten raw, reconstituted or cooked.
Mustard - any of
several species of a plant that is a member of the cabbage family; the
seeds are used for a spice and the leaves are eaten as vegetables.
Mussels - edible
mollusks found under seaweed clinging to the rocks by the seashore. Like
other shellfish, mussels are subject to a condition called “red tide”,
which occurs in some spring seasons and renders the shellfish poisonous.
Therefore, before harvesting mussels, check with the local authorities
to be sure they are safe.
Mutton - meat of
the mature sheep, that is 1 year to 18 months old. The meat is a darker
color than lamb, and strongly flavored.
