as blades of mace, usually deep orange color. When ground, mace turns to yellowish-orange. Flavor is similar to nutmeg, although softer and less pungent. Used in cakes, also as seasoning for fish, sauces, meat tuffings, vegetables, pumpkin and apple pie. Delicious in whipped cream topping and in egg and chicken dishes in small amounts. Macedoine A cup-up mixture of fruits or vegetables. Macere French word. Steeped in wine, or pickled. Manteca Cheese, origin is Italy. Pale, pronounced flavor. Add black pepper. Use is eating. Marinade Mixture of seasoned liquids in which food is soaked to tenderize or add flavor. Marinate To let food stand several hours in a seasoned oil-acid mixture to improve flavor and tenderness. Marmite An earthenware cooking utensil usually taller than it is round. A soup casserole. Also used for stews and long, slow-cooking. Marrons glaces Candied chestnuts, dry or in syrup, whole or chopped. Marrow Soft fatty substance from cavity of meat bones. Mash To reduce to pulp with fork or potato masher. Mask To cover completely with sauce, mayonnaise, gelatin, etc. Melt To liquefy by heat. Meringue Egg whites beaten stiff, combined with sugar; may mean small or large baked rounds or other forms of the egg white and sugar mixture, or soft, uncooked mixture. Mill To beat to a froth with a whisk beater, as in the preparation of hot chocolate and other milk drinks. Also, small mixers, choppers, and similar devices are called mills. Mince To chop finely or put through chopper. Also means the resulting food mixture from such chopping. Mint Leaf of herb called mint, which includes many varieites, such as spearmint and peppermint. The strong, sweet flavor has tang and a cool aftertaste. Used fresh in summer drinks, and fresh and dried in deserts, with meat cookery, in salads, flavoring jellies, sauces, confections. Mirepoix French for chopped vegetables, fat, and seasoning added to the casserole or dish in which poulty and some meats are to be braised. Mix To blend different ingredients by stirring or using electric mixer. Also, commercial preparation for pastry, cakes, and other dishes. Mixed Pickling Spice Usually consists of eight to ten or more whole spices in combination, balanced to create distinctive flavor. Used for pickling, but also in meats, stews, soups, and vegetable combinations. Moisten To add small amount of liquid. Monterey Jack Cheese, origin in California. Semi-hard when fresh. Hardens with age. Mild flavor when new. Use is eating, cooking and grating. Mortar Deep heavy bowl of wood, marble, ceramics, in which spices, herbs, etc., are crushed or ground by hand with pestle. Mould or mold To shape gelatin-stiffened mixture, or ice cream or other dessert. Mousse Frozen dessert of heavy-cream mixture. Also, gelatin mixture of finely ground fish, ham, chicken, etc., combined with cream and chilled, or served hot. Mozzarella Cheese, origin is Italy. Mozzarella is the fresh variety of Provolone. It is white, tender, with a moderately sharp taste. Use is eating - sliced, cooking and grating. Mull To heat beverage, such as cider or wine, with sugar and spices; should be slow heat to bring out flavors. Munster Cheese, origin is Germany. Yellowish-tan surface. When fresh, white inside. Turns yellow with curing. Use is eating and cooking. Mustard The seed of plant of mustard family. Two varieties are commonly used. Each is known by two names, black or brown, white or yellow. Flavor is hot, sharp, pungent. Available in seed and used whole for pickles and other products. Also available in prepared mustard, a mixture of ground seed with salt, vinegar, spices, and various confiments, and as dry mustard, also known as ground mustard and mustard flour. Mysost Cheese, origin is Scandinavian countries. Light brown. Sweetish flavor. Imported is made from goat's milk. Domestic from cow's milk. Use is eating. |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
 |
 |
 |
 |
| M |
