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Cooking Dictionary
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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; over-blended in a blender or a processor, parsley releases
a bitter juice that spoils the food it is combined with. You
can avoid over-blending by cutting only a small handful at a
time in the machine).
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