Dictionary of Food and Cooking Terms

M-R

Macerate: To soak a food (usually a fruit) in a liquid in order to infuse the liquid's flavour. Often, brandy, rum or liqueur is used as the liquid but sweet liquids may also be used.

Marinate: To soak a food (meat, fish or vegetables) in a flavourful liquid for a time, in order to develop flavour or to tenderize.

Masala: A term used in South Asian Cuisine's(Indian,Bangladeshi,Pakistani) describing a mixture of spices.See Garam Masala

Mix: To combine ingredients so that they are evenly distributed.

Panfry: To cook in a small amount of fat in a skillet

Parboil: To partially cook a food by boiling or simmering in a liquid.

Pare: To cut away the outer covering or skin. To peel.

Poach: To cook food gently in a simmering liquid.

Roux: A cooked mixture of wheat flour and fat used to thicken sauces, gravies soups and stews.