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- Macedoine
- A mixture of vegetables and fruit.
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- Maitre d'Hotel Butter
- A compound butter which is prepared by softening raw butter and adding flavoring ingredients. It is usually served as an accompaniment for steak or grilled items, or stirred into sauces as a finishing agent to add richness and flavor.
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- Marinade
- A pickling liquid, usually consisting of oil, salt or soy sauce, and lemon juice, vinegar, or wine, which is used for seasoning meat or fish before cooking.
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- Marinate
- To soak a food in a marinade in order to tenderize, flavor, or preserve it. To immerse meat, vegetable or fish in a spicy, seasoned liquid, usually vinegar, wine or citrus based.
A food is marinated to help enhance or introduce savory flavors by adding seasonings (fresh or dried herbs, soy sauce, salt, garlic, shallots, onions, mustard seeds, spices, etc.) in a mixture of oil and vinegar, wine or lemon juice which helps to permeate the food being marinated.
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- Marzipan
- Marzipan is a form of pastry decoration created from ground almonds, sugar and egg whites. It dries to a plaster-like hardness, allowing it to be sculpted and painted to form fanciful fruits, leaves, figurines and other decorations used on elaborately embellished cakes and pastries (often in Italian bakeries).
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- Mayonnaise
- Mayonnaise is a dressing (for sandwiches, salads and sauces). It has a consistency similar to sour cream, and is an emulsion (blending of oil, liquid, and sometimes air).
The ingredients which make up classic mayonnaise are eggs, oil, vinegar or lemon juice, condiments and spices. Home made mayonnaise is best prepared in small quantities. Mayonnaise can be easily prepared at home in a blender or food processor. Place an egg yolk in the bowl of a blender of food process. Add 1/2 teaspoon each of prepared mustard and sugar (optional), a large pinch of sea salt, white pepper (optional), and a tablespoon of wine (preferably white, but red may be used) or cider vinegar. Blend for several seconds, then drizzle 1 cup of good quality oil in a thin, steady stream through the top opening while the machine is running. When half of the cup of oil has been added, add the lemon juice and continue with a thin steady stream of oil until all of the oil has been used. If the oil is added too quickly, the mayonnaise will "break" or separate. The more oil that is added, the thicker the mayonnaise will become. Be sure to use only fresh new eggs for this recipe because stale eggs will produce a mayonnaise which will separate upon standing. It is best to remove the eggs from refrigeration about 40 minutes in advance or until they reach room temperature. Mayonnaise will not freeze, either separately or when frozen with ingredients such as salad mixes. Store under refrigeration for up to 2 weeks.
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- Menu
- A bill of fare.
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- Meringue
- A kind of foam made of white of egg and sugar well beaten until light and fluffy.
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- Mince
- To cut or chop a food into very fine pieces.
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- Mousse
- The French word for foam or froth and this is the key to a mousse, the essence of which is lightness.
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- Mousse
- A mousse may be savory or sweet, and is a light frothy mixture often thickened with gelatine, whipped with a whisk until spongy in texture and then refrigerated for 3-4 hours before serving.
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- Mozzarella Cheese
- A soft Italian curd cheese which comes in a creamy butter ball, or as a tan-colored, smoked variety in a number of shapes. Mozzarella is a classic filling for pizza and is suitable for melting in a casserole or for use as a table cheese.
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- Mozzarella
- Mozzarella is a fresh (as opposed to aged), semi-soft cheese made with milk from water buffalos or more recently, cow's milk. It is the most commonly used cheese for pizza, calzones and other Italian specialties. Bocconcini is a smaller version of mozzarella. Like other cheeses, it is a good source of Calcium and Phosphorus.
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