Cooking Dictionary Results

M

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.