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Macerate To soak foods (macerate usually applies to fruits) in liquid so the liquid's flavor infuses the food. Milling The mechanical processing of grinding, cracking, and/or removing the hull, bran, or germ from whole grains. Mince To mince means to cut food into very small pieces. To mince an onion, first cut it in half from root to tip and peel it. Lay one half on its flat side--this way it won't roll around the board. Slice down vertically, from the root end down, making as many parallel slices as you can. Do not cut through the root, though, since that is what holds the onion layers together. Then, holding the blade horizontally, cut through the onion several more times. This makes a grid within the onion that you can cut across to create very small pieces. The same technique can be used on garlic, shallots, tomatoes or any hard vegetable. Mop or Baste To moisten food while cooking with a liquid (melted fat, pan dripping, sauce, or other liquid). This keeps the meat, and other foods, from drying out and encourages color and flavor. A spoon, brush, bulb baster, or miniature mop can be used. Mount A technique where small pieces of cold, unsalted butter are whisked into a sauce just before serving. Mounting gives sauces texture and flavor as well as a glossy look. |
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