Cooking Dictionary Results

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).