Glossary M
Deutsch: Mark / Español: Tuétano / Português: Tutano / Français: Moelle / Italiano: Midollo
Mark in the food context typically refers to bone marrow, the soft, fatty tissue found inside animal bones, particularly from beef, veal, or lamb. It is highly prized for its rich, buttery flavor and smooth texture. Bone marrow is often roasted, spread on bread, or used in soups and sauces to enhance flavor.
Deutsch: Feuchtigkeit / Español: Humedad / Português: Umidade / Français: Humidité / Italiano: Umidità
Moisture in the food context refers to the amount of water present in a food product, either as a natural component or added during preparation or processing. It influences the texture, taste, shelf life, and overall quality of food.
Deutsch: Mantou / Español: Mantou / Português: Mantou / Français: Mantou / Italiano: Mantou
Mantou in the food context refers to a type of steamed bun or Bread popular in Chinese cuisine. It is made from wheat flour, water, and yeast or a leavening agent, resulting in a soft, fluffy texture. Mantou can be served plain as a staple food, often replacing rice, or as a side dish to savoury meals.
Deutsch: Moussaka / Español: Musaca / Português: Moussaka / Français: Moussaka / Italiano: Moussaka
Moussaka in the food context refers to a traditional dish from the Mediterranean and Middle Eastern regions, particularly well-known in Greek cuisine. It is a layered casserole typically made with slices of eggplant, ground meat (usually lamb or beef), tomatoes, onions, and a rich, creamy béchamel sauce. The dish is baked until golden and bubbly, creating a hearty, comforting meal.
Deutsch: Murukku / Español: Murukku / Português: Murukku / Français: Murukku / Italiano: Murukku
Murukku in the food context refers to a traditional South Indian savoury snack made primarily from rice flour and urad dal (black gram) flour. It is seasoned with spices and deep-fried into a crunchy, spiral-shaped or coil-like snack. Known for its crisp texture and spiced flavour, murukku is enjoyed during festivals, celebrations, and as a regular snack in many Indian households.
Deutsch: Milderung / Español: Suavización / Português: Amaciamento / Français: Adoucissement / Italiano: Ammorbidimento
Mellowing in the food context refers to the process of softening, reducing bitterness, or balancing flavours in food and beverages over time. This can occur naturally through aging, resting, or marinating, or it can be achieved with specific cooking techniques that allow flavours to develop and integrate. Mellowing is commonly applied in processes like aging spirits, fermenting foods, or letting dishes rest after cooking to enhance their taste and texture.