Mask - To cover completely, as with mayonnaise, jelly, ganache, aspic, etc.
Matafan - A thick pancake eaten sweet as a snack, or savory as an accompaniment to cheese. They are also made with bacon, spinach, and potatoes.
mask: To coat with sauce (see also nappé)
mayonnaise: A cold sauce emulsion consisting of egg yolks, vinegar, seasoning and a good quality oil
mélange: A mixture ...
Mask: to disguise by covering completely with sauce or by flavoring to hide true taste. To cover completely, as with a sauce, aspic, mayonnaise, or cream
Masoor: Red lentil with green skin.
Mathanni: Wooden whisk.
Mask:
To cover a dish with sauce or aspic after it has been cooked but prior to serving. It also refers to over-seasoning a dish to the point where all other flavors are indiscernible.
Mask: ...
When used in cooking, it is used as a marinade and added to dishes to tenderise, add flavour and to mask fishy odours.
Mask The coating of an item with sauce.
Masquer To mask. To cover any hot or cold food with a sauce or jelly. Also to cover the bottom of a dish or mould with a sauce or jelly.
Its purpose is often decorative, though it can also used to mask undesirable features in the clay to which it is applied. Engobe slip may be applied by painting or by dipping, to provide a uniform, smooth, coating.
Once you have eaten garlic, there are a number of things that you can do to mask your garlic breath. Chew on a few sprigs of fresh parsley, for example. Another option is to chew on fresh mint or to drink a large glass of hot mint tea.
There are numerous different explanations: Hot spices, so we read, have been used to mask the flavour of not-really-fresh ingredients; the high price of pepper made it into a symbol of wealth; ...
It can mask some of the bad taste. You'll need to use a mixer to get the banana mixed in well.
Starch thickeners don't add much flavor to a dish, although they can impart a starchy flavor if they're undercooked. If you worried that your thickener will mask delicate flavors in your dish, choose arrowroot.
A term used to refer to the taste of wine with excessive acidity and tannins. Hard tasting wines typically are young wines which have not fully matured so the excessive tannins overpower and mask the underlying flavors and qualities that may be ...
In many cases, a salad is only as good as its dressing, but this salad offers enough variety in texture, taste and sensation to be served with only a very simple dressing. In fact, anything more complex would mask the delicious ingredients, ...
search
Soft and delicate Italian cream-enriched cow's milk cheese with a high butter fat content. Sometimes blended with other flavors or sweetened with fruit. Mask ...
potatoes? Ready to skip another sugary, marshmallow side at your holiday table? So am I. :-) Found this while scanning magazines at a neighbors and quickly scribbled it down. The combination of dweet and savory additions look to enhance, not mask, ...
A yellowish oil, for example, does not mean the flavor will be buttery. In fact, professional tasters use special olive oil tasting glasses-blue or brown-to mask the oils' hue and prevent judgments based on color.
The sauce must then be cooked for a period of time, to remove the starchy taste of the flour. An Egg and Cream ( Allemande ) liaison is used to finish the sauce off, to mask any raw starch flavor possibly still present.
Budapest mayor warms to fixed fares for taxis
Consumer association urges shoppers to stay at home on Black Friday
Oxygen mask glitch forces Malév flight to turn back
Budapest zoo welcomes wombat couple
Suspicious hospital death toll rises to 70 ...
snacks such as trail mix, chocolate, energy bars, and even synthetics such as sports drinks. Water can also be at a premium, so important parts of a camper's pantry include chlorine or iodine-based water disinfectants as well as drink mixes to mask ...
Bull’s blood, a member of the beetroot family, works well here, but you could also use ruby chard or purple basil. A simple dressing of extra virgin olive oil and lemon highlights the flowers’ individual flavours and won't mask their ...
Mask: To just cover or coat the top of food in reference to sauce, mayonnaise.
Melt: To change to a liquid state (ie. melt chocolate, butter, etc.).
Mince: To cut with knife or scissors into very fine pieces.
Best cooking: Turbot is best prepared simply--the idea is to accent, and not to mask, its subtle flavor. It is excellent poached in dry white wine, or cooked with fresh herbs en papillote. The light meat is also delicious steamed, baked or broiled.
 See also: Cooking, Flavor, Water, Short, An
  
|
RSS
