Macadamia Nut
Also known as the Queensland nut, the macadamia is a fleshy white nut with a coconut-like flavor. In Asia, it is used in savory soups and stews. In the US, the macadamia is used mostly in sweets. It has an extremely high fat content. Back to the top
Macerate
To soak a fruit in a liquer or wine. This softens the fruit while releasing its juices and absorbing the macerating liquid's flavor. Back to the top
Mache
Also known as lamb's lettuce, corn salad, and field salad. It has small, rounded dark green leaves. Mache does not keep well and is best bought right before preparation. Its attractive leaves make a nice garnish. Back to the top
Malted Milk Shake
A milk shake to which malted milk powder (a mixture if pure cow's milk and extracts of malted barley and wheat) is added. Back to the top
Marinate
To let food stand in a mixture called a marinade (such as a liquid, dry rub, or a paste) before cooking. Some marinades are meant for lending flavor; whereas, those that include an acid (lemon, wine, vinegar, and yogurt) are meant for tenderizing. Of course, some marinades do both. Back to the top
Marzipan
A thick almond paste used in confectioneries. Marzipan is mainly used in cakes and pastries of the European tradition. It is also colored and sculpted into individual sweetmeats. The play dough-like consistency of marzipan makes it a great medium for garnish making.
How to make it at home:
2 cups superfine sugar
4 1/2 cups confectioner's sugar
4 cups finely ground almonds
1 Tbs. rose water (or rum, brandy, whisky) optional
1 egg, lightly beaten
In a large bowl, combine the sugars and the almonds and mix thoroughly. make a well in the middle, add the rose water and most of the egg. Stir into a stiff paste. If its too dry add more egg. Work the mixture by hand and knead until well combined. Back to the top
Masa Harina
Corn dough used mainly for tortillas and tamales. It is made by cooking dried corn kernels with calcium oxide, or limes, until the skins loosen. When the skin is removed, the corn is then ground into masa. Back to the top
Mascarpone Cheese
An Italian cream cheese most often used in desserts. It is said to have originated in Lombardy in the 16th century. The name comes from the Spanish "mas que bono" (better than good). It has a soft and buttery consistency, resembling stiffly whipped cream. Mascarpone goes well with savory dishes as well as fruit and desserts. It is found in most supermarkets and Italian groceries. It can be expensive.
How to make a good substitute at home:
4 cups heavy whipping cream
1/4 tsp. tartaric acid
Line a mesh strainer with a dish cloth folded over to make a double thickness. Rest the strainer over a bowl, making sure the strainer does not touch the bottom of the bowl. Set aside.
Heat the cream in a double boiler over medium high heat. When the cream reaches 180 deg-F, add the tartaric acid and stir for 30 seconds. Remove the cream from the stove and continue to stir for another 2 minutes.
Pour the cream into a lined strainer and refrigerate. When it is cold, cover it with plastic wrap. Let the cream sit in the refrigerator for 12 to 18 hours. It will become very thick and firm. The mascarpone will keep for a week in the refrigerator.
Melba Sauce
This sauce is a combination of pureed and strained fresh raspberries, red currant jelly, sugar and cornstarch. It accompanies the dessert Peach Melba, but can also top ice cream, fruit, pound cakes and puddings. It was created by the famous French chef Auguste Escoffier for Australian opera singer Dame Nellie Melba. Back to the top
Melba Toast
A thin and dry toast that usually accompanies soups and salads. It was created by Auguste Escoffier for opera singer DameNellie Melba. Back to the top
Milk Chocolate
This is the most popular form of eating chocolate in the United States, probably because of its mild, mellow flavor. It has only 10% chocolate liquor and usually contains about 12% milk solids. Milk chocolate has a less robust flavor than sweet or semisweet. Back to the top
Milk Shake
Milk, ice cream, and a syrup or other flavorings mixed in a blender until the ice cream is soft enough to be sipped through a straw. Back to the top
Mirin
A sweet Japanese rice wine related to sake used only in cooking. It adds a hint of sweetness to most dishes. Back to the top
Mise en place
Literally "put in place" in French. Refers to the preparations for cooking, setting out bowls, pots, and pans and measuring, washing, peeling, and chopping and mincing ingredients. Back to the top
Mistika
Arabic gum; it can be found in most Mid-Eastern grocery stores. It has got a hard, crystalline texture and is usually ground before adding to a recipe. Back to the top
Mojo
Cuban seasoning mix made of garlic, olive oil, and sour oranges (usually Seville oranges). It is used as a dip, marinade, or sauce for vegetables and meats. Back to the top
Molasses
Also known as dark treacle. What is leftover in the sugar cane after the granulated sugar has been removed. It is very dark, thick, strong in flavor and aroma. It comes in light, dark, unsulfured, and blackstrap forms. Back to the top
Mole
Mole is a spicy, rich Mexican sauce consisting of nuts, seeds, spices, chocolate, and peppers. Back to the top
Monkfish
A saltwater fish of which only the tail meat is eaten. Back to the top
Mousse
A frozen dessert consisting of either a flavored custard or a fruit puree lightened with whipped cream. Back to the top
