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Glossary

This page contains a glossary of words and phrases which you may find on this website, along with their explanations.


Marinade:
A seasoned liquid, usually containing oil, wine or vinegar, used for soaking meat in to add flavour.
Marinate:
To soak food in a marinade (liquid usually containing oil, wine or vinegar and seasoning).
Marinate - pictures
Marinate - podcasts
Mash:
To reduce food to a soft, pulpy mass, either by beating or applying pressure.
Mash - pictures
Mash - podcasts
Masher:
A device for mashing cooked food, particuarly vegetables.
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Measure:
To arrive at a particular quantity, or capacity, of food ingredients. This is worked out by comparison with a standard unit specified by a scale. For example, 2ml of liquid or 1 x level teaspoon.
Measure - pictures
Measure liquids - podcast
Measure using spoons - podcast
Measure with cups - podcast
Measuring cups:
A kitchen utensil used primarily to measure the volume of liquid or powder-form cooking ingredients. Measuring cups come in a range of sizes but are not suitable for measuring bulk foods, like chopped vegetables or shredded cheese, and are usually avoided in recipes that state a precise nutritional content.
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Measuring jug:
A jug with a measure on the site that allows people to measure to volume of liquids required for cooking.
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Measuring spoons:
Spoons designed specifically for measuring, usually purchased as a set of different sized spoons. Many measurments in recipes are written as spoons, For exaple, you will often see reference, for example, to 1 x teaspoon or 1 x tablespoon.
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Meat mallet or tenderiser:
A small block of wood attached to a handle used to tenderise meat or to reduce the thickness of steaks, escalopes or fillets. Most meat mallets have a flat side for beating and a dimpled side for tenderising.
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Melt:
This is applying heat to an ingredient to change it from a solid to a liquid state. One example is melting fat in a pan for cooking; many recipes also call for you to melt butter.
Melt - podcasts
Melt - controlled:
See controlled melt.
Meringue:
Egg whites beaten until stiff, mixed with sugar and baked until crisp.
Microwave oven:
A kitchen appliance that cooks or heats food by using microwave radiation to heat water and other polarized molecules within the food. Food is heated quickly and efficiently, but do not brown or bake food in the way conventional ovens do. This makes them unsuitable for cooking certain foods, or to achieve certain effects.
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Mince:
To cut into very small pieces with a knife or mincing machine.
Mixing bowl:
A large bowl made from plastic, glass or porcelain used for mixing ingredients. They come in a range of sizes depending on the purpose they are required for but usually need to be big enough to accommodate a hand or electric whisk.
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Mocca:
A blend of coffee and chocolate.
Moulds - Jelly or dessert:
A piece of equipment that allows a decorative shape to given an item of food that is being prepared or presented. Jelly or dessert moulds are particuarly used for jellies, mousses, ice creams and other frozen desserts. In these instances the food is placed in the mould as a liquid, it is then cooled or chilled so that it solidifies taking on the shape of the mould. The food is then turned out of the mould just before being eaten. Other moulds allow you to stack food to present it on a plate (see ring moulds).
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Moulds - Ring :
Ring moulds are open-ended cylinders and come in a variety of diameters and heights. They are used for building towers of food or to bake tall cakes. The most versatile are made of stainless steel or aluminum.
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American Chocolate Chip Cookies
Preheat oven to 190°C/375°F/gas mark 5Put the oats into a food processor or liquidiser and...