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ELLE Recipes 2000
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1995-12-12
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544b
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14 lines
Macerate
To soak fruits with a liquid, often a liqueur, until the flavor is absorbed.
Marinate
To tenderize and flavor food by placing it in a seasoned liquid, usually a mixture of oil, lemon juice, vinegar, and seasonings.
Meat glaze
Made by boiling white or brown veal stock until it is reduced to a syrupy consistency.
Medallion
Small rounds cut from a larger piece of cooked meat and usually served fanned out on a plate.
Melon baller
A scoop-shaped cutter that comes in several sizes, with round or oval, smooth or fluted blades.