| Term | Definition
|
|---|
| berbere | Ethiopian spice blend used in stews and soups.
|
| besan | Indian flour made from ground, dried chickpeas.
Used as a thickener, and in doughs and noodles.
Highly nutritious.
|
| beurre blanc | French sauce, meaning "white butter". Made with
wine, vinegar, and shallots reduced over heat,
into which butter is whisked until the sauce is
thick.
|
| bitters | Bitter flavored distillation of herbs, bark,
roots, and plants. Used in cocktails and cooking.
The most popular brand is Angostura bitters.
|
| blanch | A cooking technique of placing food into boiling
water for a short time, then in cold water to
stop cooking.
|
| blanquette | A French term for creamy stew made of veal, chicken, or lamb, mushrooms and whole small white onions.
|
| blintz | A very thin pancake, rolled around a filling and
sauteed until golden brown.
|
| bockwurst | A German sausage made with ground veal and herbs.
|
| bone | When used as a cooking verb, it means to remove
the bones.
|
| borscht | A Russian or Polish soup made with beef stock,
beets, and other vegetables or meat. Traditionally
topped with sour cream. Served hot or cold.
|
| boudin | Boudin blanc is a French sausage made with chicken, pork, fat, eggs, cream, bread crumbs and seasonings.
In Louisiana it is made with pork, rice and onions.
|
| bouillon | A strained broth made by cooking any vegetable,
meat, seafood, or poultry in water. Used for
soups and sauces.
|
| bouquet | Refers to the fragrance of wine.
|
| braise | A cooking technique of browning meat, then slow
cooking in a tightly covered container with a
small amount of liquid.
|
| brown sugar | Granulated or white sugar combined with molasses giving it a soft texture. Dark brown sugar has a heavier molasses flavor and light brown sugar, a more delicate taste.
|
| bubble and squeak | An English side dish made with mashed potatoes
and cooked cabbage, mixed together and fried.
|
| bulger | Steamed, dried, and crushed wheat kernels. Used
in Middle-Eastern dishes like Tabbouleh.
|
| Bundt pan | A round baking pan with a tube in the middle and
fluted sides. Bundt was a trademarked name,
but now the term is generic.
|
| butterfly | A preparation technique of splitting an item
down the center, nearly completely through,
so the halves can be opened and laid flat,
looking like a butterfly (though a meaty, dead
one.)
|
| Byrrh | French drink of combined red wine and quinine
water.
|
| Next page... |
