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mandoline:
A slicing device of stainless steel with carbon-steel blades. The blades may be adjusted to cut items into various shapes and thicknesses.
marinade:
An appareil used before cooking to flavour and moisten foods; may be liquid or dry. Liquid marinades are usually based on an acidic ingredient, such as wine or vinegar; dry marinades are usually salt-based.
mince:
To chop into very small pieces. |
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mirepoix:
A combination of chopped aromatic vegetables--usually two parts onion, one part carrot and one part celery--used to flavour stocks, soups, braises and stews.
monte au beurre (Fr.):
Literally "lifted with butter". Refers to a technique used to enrich sauces, thicken them slightly and give them a glossy appearance by whisking in whole butter.
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