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Madeira
Madeira is a rich, strong white or amber wine, resembling sherry, that is named after the Portuguese-owned island where it was originally made. It is a distinctive fortified wine that is subjected to a lengthy heating process during maturation. Different grape varieties are used to make the four types (Sercial, Verdelho, Bual and Malmsey), which range from dry to sweet. Typically, lighter madeiras are served as aperitifs while the richer, darker ones are served after dinner. Madeira can also be used whilst cooking both sweet and savoury food.
Marbled
Marbled or marbling refers to the amount of intramuscular fat deposited within meat which gives a streaked or ‘marbled’ effect. Fat deposits that surround the muscles are called adipose tissue, while fat that is deposited between the fibres of a muscle is called marbling.
A 'marbled' appearance is often seen as a sign of higher-quality or grade of meat. Marbling can be influenced by selective breeding, feeding patterns or type of feed. Often, cattle are raised primarily for the production of steaks and are therefore fattened with high-quality grain feed in order to achieve a high level of marbling throughout the muscles of the animal. Some cattle breeds such as Angus, Murray Grey, Shorthorns and Wagyu have higher marbling scores on average versus other cattle and are therefore used to produce high-quality steaks.
Marbling should be thin streaks of fat. Thick lines of fat mean the steak contains a lot of connective tissue that will make it tough.
Marbling is an important factor in steak selection. To visually determine the marbling of a steak take a good look at the texture of the meat. If the meat is free of all fat then the cut is leaner and often more tender, but not as flavourful. Small streaks of fat through the meat will produce a more flavourful steak.
Mash
To mash is to break down a solid ingredient by crushing it into a smooth, evenly textured paste, for example, mashing banana with a fork. Mash can also be used to refer to potato that has been boiled, drained, combined with butter and milk, and broken down into a smooth mixture using a potato masher.
Massage
Massaging is an action that manipulates superficial layers of muscle and connective tissue to enhance and promote relaxation. Massaging is done with the finger tips and can be used to soften or knead food, as well as helping to facilitate absorption of pastes and marinades.
Mature
Maturation involves improving and intensifying flavours in food or drink by leaving it for a period of time to age, for example, mature Cheddar cheese or vintage port.
Mayonnaise
Mayonnaise is a thick, creamy dressing made from vegetable oil, egg yolks, lemon juice or vinegar and seasonings. If egg yolks aren't used, the product is called salad dressing, which is also sweeter than mayonnaise. Commercial mayonnaise sometimes contains other additions including emulsifiers and sweeteners. Mayonnaise is widely used as a spread, a dressing and a sauce. It's also used as the base for a plethora of other mixtures including Tartar sauce and Thousand Island dressing.
Meat probe
A meat probe or meat thermometer is a tool used to read the temperature of meat in order to ascertain when it has reached the desired degree of cooking. It is generally advised to insert a meat thermometer as near to the centre of the meat as possible, avoiding bone or gristle areas.
Medium to medium-rare
Rareness is the term used to describe the degree of cooking a steak is subjected to. It refers to how red (and therefore raw) the meat is. Medium to medium-rare is the term used for steak that has a pink or red centre that is very warm with a grey/brown outside. Typically the core temperature of medium to medium-rare steak ranges between 55-60°C.
Melt
To melt something involves using heat to convert an entity from solid to a liquid or semi-liquid state. Through the process of heating the solid’s molecular structure changes and becomes free-flowing, allowing it to take fluid, liquid form.
Mignon
Filet mignon (French for cute fillet or dainty fillet) is a steak cut of beef taken from the small end of the tenderloin. It is an expensive cut that is very tender and is generally advised to be cooked quickly.
Minestrone
Minestrone (big soup) refers to a thick vegetable soup that contains pasta and sometimes peas, beans or rice. Made in the Italian way there should be just enough stock to float the mixture of vegetables and pasta. Typically it is also topped with grated parmesan cheese.
