Glossary

 
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Ma Mi

Maillard Reaction

The Mail­lard reac­tion is the (intox­i­cat­ing, IMHO) sweet/savory taste, brown­ing, aro­ma and fla­vor of foods like bread crust, roast­ed cof­fee, and espe­cial­ly meat. It’s a com­plex com­bo of acti­vat­ed amino acids and reduced sug­ars that makes life worth living.

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Mince

Cut­ting or grind­ing an ingre­di­ent into very small pieces.

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Mirepoix

Mire­poix is a mix­ture of diced veg­eta­bles cooked with fat, usu­al­ly but­ter, for a long time on low heat with­out col­or­ing or brown­ing. The ingre­di­ents are not sautéed or oth­er­wise hard-cooked, because the inten­tion is to sweet­en rather than caramelize them. Mire­poix is a great base for many sauces or soups. It’s sim­i­lar to a … Con­tin­ue read­ing Mire­poix

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