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M

Maldon salt

A gourmet salt which comes from the Maldon area of Essex. Maldon salt flakes are used sparingly as a condiment.

Marinate

To leave meat, poultry, fish, or sometimes fruit to soak in a ‘marinade’. Most often a combination of liquid ingredients and other flavourings. Used to tenderise and add flavour.

Mesclun

A mixture of young shoots lettuces, herbs and leaves used in a salad. Available pre-packed at the supermarket.

P

Panfry

Cook quickly in heated pan using a small amount of oil or butter as stated.

Parboil

To partly cook in boiling water. In the case of vegetables, they should still be very firm, but not crunchy.

Pesto

Traditionally pesto refers to an Italian paste of basil, oil, pinenuts, garlic and parmesan, but can also be made from a variety of herbs and different nuts. Served with pasta, vegetables or breads.

Poach

To cook very gently in simmering water or other liquid eg: wine.

Pureé

To mash, sieve or blend well-cooked vegetables or fruit to create a thick smooth paste.

R

Reduce

To boil rapidly in order to evaporate liquid, concentrate the flavours, and thicken.

Refresh

To plunge cooked vegetables into cold, or iced water to arrest the cooking process after they are removed from boiling water.

Roulade

Refers to something that has been filled or stuffed and rolled. In particular meats, pastries and sponge cakes.

Roux

A method of thickening a sauce by cooking flour and butter together, then gradually stirring in the liquid ingredients.

Rub into

A method of combining flour and butter, by rubbing or pressing the butter into the flour using the finger tips. The butter is ‘rubbed in’ when the mixture reaches the consistency of breadcrumbs.

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