Glossary M

Method for cooking perfect hard -boiled eggs

According to the book, The Good Egg by Marie Simmons (Houghton Mifflin), using an egg timer is the best solution to cook a perfect hard-boiled egg.

Methode Cap refers to the classic bottle-fermented sparkling wine produced in South Africa.

Metsovone refers to Greece semi-hard to hard smoked table cheese with a light salty and tangy flavour produced in the traditional manner from cow's milk or from a mixture of cow's milk and sheep's milk or goat's milk.

Mettenden (also known as Knackwurst, Knockwurst, Knacken, or Bauernknacken) refers to a German short, stumpy pre-cooked sausage made out of finely ground pork, beef and fresh pork fat. It is flavored with salt, cumin and garlic. They are usually sold in long links or pairs. It is eaten bes with with sauerkraut and pea soup.

Mettwurst refers to soft smoked sausage made usually of pork; a tea sausage spread. Mettwurst is a raw and fresh and spreadable wurst which is made from pork, beef, and bacon, hence it is categorized as Rohwurts together with salami. If made from finely minced ingredients, the resulting Mettwurst is smooth in texture, but if made from coarsely ground ingredients, the Mettwurst is less smooth and are also usually strongly seasoned and smoked. It is important to note that since Mettwurst is raw/fresh its shelf life is short. Delicious when spread with added butter on freshly baked brötchen. My favorite for breakfast! Mettwurst is also known as Teewurst. Mettwurst Made from pork, beef, and bacon. Some are smooth in texture, made from finely ground ingredients. Others are less smooth, made from coarsely ground ingredients. The less smooth varieties are also usually strongly seasoned and smoked. Shelf life of this sausage is short. Wurst Category: Raw/Fresh Wurst Good for Grilling? No Good as coldcuts (sliceable)? No Spreadable? Yes Eat this wurst warm? No

Meunière, a classic French culinary term, refers to a method of cooking, typically involving fish or seafood. This article explores the significance of meunière, provides examples of dishes prepared using this technique, discusses potential risks, and briefly delves into its historical context. We will also list some similar cooking methods to meunière.

Mexican (P. americana var. drymifolia Blake) refers to one of the three (3) species of Avocado, the other two (2) are West Indian and Guatemalan Avocados. Mexican Avocado has leaves which usually has an anise scent. It has thin and usually smooth skin, it blooms in the winter, and the fruit ripens the following summer and fall. The following varieties of Avocados belong to this group or Mexican Avocado group: Clifton, Ettinger, Fuerte, Ganter, Horshim, Irving, Jan Boyce, Mayo, Mexicola, Mexicola Grande, Murrieta Green, Puebla, Stewart, Teague, and Topa Topa.

Deutsch: Mexikanisch / Español: Mexicano / Português: Mexicano / Français: Mexicain / Italiano: Messicano /

Mexico in the food context refers to the rich and diverse culinary traditions that are integral to Mexican culture. Mexican cuisine is renowned worldwide for its vibrant flavors, varied ingredients, and complex techniques, ranging from pre-Hispanic dishes to modern interpretations that Blend indigenous and European influences.

Meyd is the Russian word for honey

Meyve is the Turkish word for "fruit ".

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Glossary M

Method for cooking perfect hard-boiled eggs

Methode Cap

Metsovone

Mettenden

Mettwurst

Meunière

Mexican Avocado

Mexico

Meyd

Meyve

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