Home Gourmet Glossary Gourmet Glossary: M

Gourmet Glossary: M

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Macadamia: A nut that is native to Australia, with a white kernel.

Macaroon: A small almond flavored biscuit or cake.

Mace: A spice, used as flavoring.

Macerate: To soak raw, dried or preserved fruit or vegetables in liquid to soften or absorb the flavor of the liquid.

Mackerel: An oily sea fish with a firm flesh.

Madeira: A fortified wine often used in cooking.

Madeleine: A sweet scallop-shaped cake.

Maldon Salt: Sea salt which comes from the Maldon area of Essex, UK.

Mandolin: A very sharp slicer with one or blades fixed in a frame that can be supported in a tilted position. Used to slice or juilienne vegetables.

Maple Syrup: The sap of the maple tree, popular in the United States and Canada.

Marengo: A chicken or veal dish made with white wine, tomato and garlic.

Marjoram: A green herb, used as flavoring.

Marinate: To soak in a liquid for varying amounts of time to add flavour or to tenderise meats.

Marinière: A method of preparing shellfish or other seafood, by cooking in white wine.

Marlin: A sport game fishing find often sold as steaks

Marmite: Marmite is a dark-brown colored savory spread made from the yeast extract a by-product of the brewing industry. It has a strong, slightly salty flavor. You either “love it or hate it”. Can be eaten spread thinly on toast.

Mascarpone: A soft and creamy Italian cheese.

Marzipan: A thick paste made from ground almonds, sugar and egg whites used as a topping for cakes or as a base for the icing for special cakes.

Mayonnaise: A thick, creamy, cold sauce made from oil and egg yolks, with vinegar and seasonings, used to dress salads.

Megrim: Flat sea fish from the brill and turbot family.

Meringue: Stiffly whipped egg whites and sugar, which when baked hard on the outside but soft inside.

Mesclun: A mixture various types of wild and cultivated of young shoots and leaves used in a salad.

Meunière: A method of cooking fish by coating in seasoned flour and frying in butter.

Mille-Feuille: A pastry made of thin layers of puff pastry, whipped cream with a sweet or fruit filling. Literally means ‘a thousand leaves’.

Mincemeat: A sweet and spicy preserved mixture of dried fruits and spices, with rum or brandy, used for mince pies.

Mint: A green herb with a range of varieties, used as flavoring.

Mint Sauce:A thin sauce made from chopped mint, vinegar and sugar, traditionally served with roast lamb.

Mirepoix: A mixture of diced vegetables, sautéed in butter to form a base for many sauces, soups and stews.

Molasses: A thick, dark, heavy sweet syrup.

Monk’s beard: A vegetable grown in Italy, similar in appearance to samphire.

Monosodium Glutamate (MSG): An additive used to enhance the flavor of foods.

Morel: A wild, sponge-like fungus.

Mornay: A cheese sauce used to coat fish, eggs or vegetables.

Mousse: A cream dish with added beaten egg whites and with a sweet or savory flavoring.

Mozzarella An Italian water-buffalo milk fresh or un-ripened cheese sold in whey.

Mull: To heat and add spices to wine or ale.

Mulligatawny: A spicy soup originally from India.

Mustard: Mustard generally contains husked seed, plus wheat flour and turmeric. Water is added to produce a thick paste.

Mutton: The meat from mature sheep, dark red in color and rich in flavor.

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