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M
MAPLE
SYRUP: Golden
brown sweetener made by boiling down the sap of
sugar maple trees. Used as a topping and as an
ingredient, maple syrup has a slight caramel flavor.
Refrigerate after opening. Maple-flavored syrup
usually is corn syrup combined with a little pure
maple syrup. Pancake syrups usually are corn syrup
with added maple flavoring.
MARINATE:
Let
food stand in a marinade - a savory, acidic liquid
- in a glass or plastic container for several
hours to add flavor or to tenderize. Always refrigerate
marinating foods.
MAYONNAISE
/ SALAD DRESSING: Smooth,
rich mixture made from egg yolks, vinegar and
seasonings, which is beaten to make a permanent
emulsion that retains its creamy texture during
storage. Available in jars in reduced-fat and
fat-free versions. Salad dressing is a similar
product, but it's lower in fat because it's made
with a starch thickener, vinegar, eggs and sweetener.
Salad dressing can be substituted for mayonnaise
in salads or spreads, but use only mayonnaise
in hot or cooked dishes, unless a recipe was developed
for salad dressing, because salad dressing may
separate when heated.
MELT:
Turn
a solid (chocolate, butter) into liquid by heating.
MICROWAVE:
Cook,
reheat or thaw food in a microwave oven.
MILK:
- BUTTERMILK:
Thick, smooth liquid made
by culturing skim or part-skim milk with lactic
acid bacteria. Adds a tangy flavor to baked
goods. It is called buttermilk because originally
it was the liquid left after churning butter.
- EVAPORATED
MILK: Whole milk with
more than half of the water removed before the
mixture is homogenized. Evaporated milk is a
little thicker than whole milk and has a slightly
"cooked" taste. Use it in recipes
calling for evaporated milk, or mix with an
equal amount of water to replace whole milk.
Do not use it as a substitute for sweetened
condensed milk in recipes.
- FAT-FREE
(SKIM) MILK: Contains
virtually no fat.
- 1%
LOW-FAT MILK: Has 99 percent
of milk fat removed.
- 2%
REDUCED-FAT MILK: Has
98 percent of milk fat removed.
- SWEETENED
CONDENSED MILK: Made when
about half of the water is removed from whole
milk and sweetener is added. Recipes using sweetened
condensed milk include bars, candies and pies.
Do not substitute it in recipes calling for
evaporated milk.
- WHOLE
OR REGULAR MILK: Has at
least 4 percent milk fat.
MINCE: Cut
food into very fine pieces - smaller than chopped,
but bigger than crushed - with a knife.
MIX:
Combine
ingredients evenly, using any method.
MUSHROOMS:
An
exciting crop of fresh, dried and canned mushrooms
has sprung up in recent years. A great flavor
trick is to combine white mushrooms with a more
flavorful variety, such as portabella or crimini.
Cooked together, the whites will pick up the stronger
flavor of their counterpart. It saves money because
whites are the least expensive, but you get the
full taste of the more expensive variety. To prep
fresh mushrooms, cut a thin slice from the bottom
of the stem. Gently wipe with a cloth or soft
brush or rinse quickly with cold water (do not
soak in water); pat dry with paper towels.
MUSTARD:
From
plants grown for their sharp-tasting seeds and
calcium-rich leaves (mustard greens). Giver pungent
flavor to foods.
- GROUND
MUSTARD: Finely ground
dried mustard seed.
- MUSTARD:
Yellow mustard (also called
American mustard) is made with mild white mustard
seed and mixed with sugar, vinegar and seasonings.
Dijon mustard, from Dijon, France, is made from
brown mustard seed mixed with wine, unfermented
grape juice and seasonings. You'll find a wealth
of other mustard varieties at your supermarket
or local gourmet or cooking shop.
- MUSTARD
SEED: Whole seeds used
for pickling and to season savory dishes.
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