The New Food Lover's Companion by Sharon Tyler Herbst

Author:Sharon Tyler Herbst
Language: eng
Format: epub
Publisher: Barron's Educational Series, Inc.
Published: 2013-06-14T16:00:00+00:00

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macadamia nut [mak-uh-DAY-mee-uh] As hard as it is to believe, the macadamia tree was first grown only for ornamental purposes. Thankfully, the buttery-rich, slightly sweet nature of the tree’s nut was eventually discovered and has been prized ever since. The macadamia tree is native to Australia and was named for John McAdam, the Scottish-born chemist who cultivated it. In the 1890s the macadamia journeyed from Tasmania to be cultivated in Hawaii (now its largest exporter) and, eventually, California. Because of its extremely hard shell, this marble-size, golden brown nut is usually sold shelled, either roasted or raw. It has a high fat content and should be stored in the refrigerator or freezer to prevent rancidity. Macadamias are widely used in a variety of sweet and savory dishes. See also NUTS.

macarones see Pasta Glossary

macaroni [mak-uh-ROH-nee] Legend has it that upon being served a dish of this food, an early Italian sovereign exclaimed “Ma caroni!” meaning “how very dear.” This semolina-and-water PASTA does not traditionally contain eggs. Most macaronis are tube-shape, but there are other forms including shells, twists and ribbons. Among the best-known tube shapes are: elbow (a short, curved tube); ditalini (tiny, very short tubes); mostaccioli (large, 2-inch-long tubes cut on the diagonal, with a ridged or plain surface); penne (large, straight tubes cut on the diagonal); rigatoni (short, grooved tubes); and ziti (long, thin tubes). Most macaronis almost double in size during cooking. The Italian spelling of the word is maccheroni. See also Pasta Glossary.

macaroon [mak-uh-ROON] A small cookie classically made of almond paste or ground almonds (or both) mixed with sugar and egg whites. Almond macaroons can be chewy, crunchy or a combined texture with the outside crisp and the inside chewy. There is also a coconut macaroon, which substitutes coconut for the almonds. Macaroons can be flavored with various ingredients such as chocolate, maraschino cherries or orange peel.

maccheroni [mahk-kay-ROH-nee] The Italian word for all types of MACARONI, from hollow tubes, to shells, to twists. See also Pasta Glossary.

macchiato [mah-kee-YAH-toh] see CAFÉ MACCHIATO

mace [MAYS] This spice tastes and smells like a pungent version of NUTMEG, and for a very good reason . . . mace is the bright red membrane that covers the nutmeg seed. After the membrane is removed and dried it becomes a yellow-orange color. It’s sold ground and, less frequently, whole (in which case it’s called a “blade”). Mace is used to flavor all manner of foods, sweet to savory. See also SPICES; Seasoning Suggestions.

macédoine [mas-eh-DWAHN] A dish of colorful, attractively cut fresh fruits or, less commonly, vegetables, either of which may be raw or cooked. The fruits are customarily either briefly soaked or drizzled with a mixture of SUGAR SYRUP and LIQUEUR. A fruit macédoine is served for dessert, either cold or FLAMBÉED. For a savory macédoine, each vegetable is cooked separately, then artfully arranged together on a plate and dressed with seasoned melted butter. It can be served as a side dish or a first course.

macerate [MAS-uh-rayt] To soak a food (usually fruit) in a liquid in order to infuse it with the liquid’s flavor.

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