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Cooking definitions and terms beginning with

"M"


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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).

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.

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