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 Cooking Terms Explained

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

M M M

Macaroni This is a paste which is prepared from flour and made into tubes.  It is an Italian invention.

Macaroons This is a sweet biscuit made of almond, sugar and the white of an an egg.

Mace Mace is the fibrous skin that covers nutmeg. The taste is similar to nutmeg, but more delicate. Blades of mace are used for soups and sauces, and are often found in wine mulling mixtures. Powdered mace is a good addition in very small quantities to sweet and savoury dishes. Surprisingly many American hot-dogs contain ground mace.

Store Ground or Blade mace in an air tight container as it quickly loses its flavour. If using blade mace crush between your fingers and sprinkle it in.

Madeleine This is a particular kind of small cake which is well known throughout France.

Madras This word is generally applied to a dish which is flavoured with curry or chutney.

Maize This is a complete food which contains a large proportion of fat in addition to mineral elements which contain nitrogen.

Mange-tout This is the name of a variety of pea which is sweet, and where the pod is also eaten.

Mango This is a fruit which is about the size of a large pear.  It is eaten just as they are gathered from the tree, they can be boiled or used as a sweet salad.  It is also made into chutney.

Marinade This is the brine in which fish or meat is soaked in before cooking.

Marrowbone This is the large hollow bones of animals, which contains a fatty substance called marrow.

Marsala This is a wine in some respects resembles sherry and Madeira, so named after Marsala in the Island of Sicily near to which the grapes are grown. 

Mayonnaise A cold uncooked sauce often used on salads. The sauce is made by mixing oil and egg yolk. Flavourings of lemon, mustard and seasoning are then added. It is often the base to other sauces.

Meze This is Greek dish which is eaten in small portions as an accompaniment to a drink, often wine. Frequently in Greece, mezethes (the plural of meze) appear in their own section of the menu. The nearest equivalent might be a Spanish tapa, although tapas are frequently more substantial.
Roasted peppers, olives, cheese savouries, sausages and lots of fish form the basis for many mezethes. Generally they are salty and savoury.
 
Mushroom - Closed Cup
Closed Cup Mushrooms
Closed cup mushrooms are the most popular mushroom in the UK. Mushrooms grow into four stages. The first is the button mushroom which expands into the closed cup mushroom. If left to grow the closed cup mushroom will develop into the open cup and finally the large flat mushroom. Closed cup mushrooms can be eaten raw or cooked, often sauteed. Wash and pat dry mushrooms before cooking.
 
Mustard Mustard is a spice with a sharp taste used to flavour many foods. It is made from mustard seed ( a member of the cabbage family) and comes in many varieties. The varieties sold in America and France (Dijon mustard) and mild and sometimes almost sweet. Those varieties available in India and the UK tend have a much sharper taste.
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