Glossary M
Molecular Gastronomy is a culinary term in which scientific methods and equipments are used in cooking or preparing food. This type of cooking examines, and makes use of, the physical and chemical reactions that occur during cooking. The term Molecular Gastronomy was coined in part by French chemist Hervé This, who went on to write several books on the topic. Sous Vide is one of the examples of molecular gastronomy: Flash-freezing with liquid nitrogen, and making foams and froths with lecithin and a whipped-cream canister are also examples of Molecular cooking.
Some famous restaurants where you can try molecular gastronomy cuisine include Alinea and Moto in Chicago, El Bulli in Catalonia, Spain, and WD-50 in New York City.
Mamey (Mammea Americana) refers to a fruit with orange pulp, thorny seeds, and a flavor or taste reminiscent of peaches, peach-apricot and oranges, although much more consistent. It is afruit with brown, leathery, grainy skin and a large pit and its pulp is orange, fibrous and sweet. The fruit is large and oval to egg shape and can spend up to a year on the tree before it ripens ad its pulp may be frozen. Mamey fresh or frozen pulp is usually combined with other ingredients to make milkshakes or ice-cream. To eat fresh, cut lengthwise and remove the seed. Small pieces can be mixed in a green salad or fruit salad. It makes excellent jellies, pastes, and conserves. Mamey originates from Central America and has several varieties, like Pontin, Magana and others.
The raw fruit is often served in fruit salads or with wine, sugar or cream, especially in Jamaica. In the Bahamas, the flesh of the Mamey Apple is first soaked in salted water in order to remove its bitterness.
Mamey is also known as Mamey Sapote, Sapote Grande, Zapote, Mammee Apple, Mamey Apple.
Mamey is pronounced "mah-may".