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Baba - a French
or Italian small
sweet cake made from
enriched yeast
dough, often
flavored with
candied fruits and
soaked with a rum or
Kirschwasser syrup
after baking. This
dough is also used
to make the larger
savarin.
Baba ghanoush -
A Middle Eastern
specialty that is a
mixture of roasted
eggplant, tahini
(sesame paste),
olive oil, lemon
juice, and garlic.
Served as either a
dip or a spread.
Traditionally
garnished with
pomegranate seeds
and mint.
Bacalao -
[Spanish] salt cod;
dried codfish.
Bacalaitos fritons
- [Spanish] codfish
fritters.
Baccalá - See
"Salt Cod, dried."
Backstrap -
Tenderloin steak.
Bacon (slab) -
bacon in a chunk.
You must slice it by
hand (and may want
to remove the rind
first). Slab bacon
is often the only
way to find
top-quality bacon.
Bacon rashers -
Canadian bacon or
ham.
Baekenhofe - an
Alsatian stew made
of pork, lamb, and
beef layered with
potatoes and onions.
The meat is first
marinated in wine
and herbs for a
minimum of 24 hours,
then assembled and
baked in a paste
sealed casserole
until the meat is
buttery tender. The
juices are reduced
and the top is
browned under the
broiler. Crisp bacon
and fried leeks are
used to garnish this
dish.
Bagel - a hard,
glazed, doughnut-
shaped roll.
Bagna Cauda -
Meaning "warm bath",
this is a dip made
of anchovies, olive
oil and garlic.
Unlike the French
anchoiade, this is
served warm and is
not emulsified.
Bread and raw
vegetables are
served with this
dip.
Baguette - A
long, narrow loaf of
French bread,
usually with a
crispy brown crust
and a soft, but
chewy interior.
Bain Marie -
[French] Simply a
water bath. It
consists of placing
a container of food
in a large, shallow
pan of warm water,
which surrounds the
food with gentle
heat. The food may
be cooked in this
manner either in an
oven or on top of a
range. This
technique is
designed to cook
delicate dishes such
as custards, sauces
and savory mousses
without breaking or
curdling them. It
can also be used to
keep foods warm.
Baked Alaska - A
dessert comprised of
sponge cake topped
with ice cream and
covered with
meringue. The
dessert is then
placed in a hot oven
to brown the
meringue before the
ice cream can melt.
Baking potato -
This term refers to
Idaho and russet
potatoes, the big
potatoes with rough,
brown skin and
numerous eyes. These
potatoes are low in
moisture and high in
starch, which makes
them ideal for
baking. They also
make good mashed
potatoes and French
fries.
Baking powder -
A chemical leavener
combining an acid
with bicarbonate of
soda to form the gas
which enables baked
products to rise.
The chemical
reaction between the
acid and the soda
produces carbon
dioxide to leaven
the product. The
most common form of
baking powder is the
double acting
variety, which
produces gas upon
mixing and again at
high temperatures.
Always store this
tightly covered.
Baking soda -
Also called
bicarbonate of soda
and sodium
bicarbonate is a
leavening agent
which is used as an
essential ingredient
in baking powder.
When used alone as a
leavener, recipes
must include some
type of acid to
neutralize the
resulting sodium
carbonate in the
finished product.
Buttermilk, yogurt,
sour cream, and
citrus juice are
adequate acid to
use. You may also
use baking soda to
help neutralize the
acid in recipes that
call for large
amounts of fruit.
Baking tray -
Cookie sheet.
Baklava -
[Middle Eastern -
Greek] A very sweet
dessert made of
layers of flaky
pastry filled with a
mixture of ground
nuts (often
pistachios) and
sugar. The pastry is
sliced, baked, and
brushed with a honey
syrup flavored with
lemon or rose water.
Ballottine - A
pâté-like dish in
which forcemeat is
stuffed back into
the boneless carcass
from which the
forcemeat was made.
This may include
fish, poultry, game
birds, or even some
cuts of meat. The
mixture is wrapped
in muslin and
poached or braised.
These dishes may be
served hot or cold.
Balsamic vinegar
- A wonderfully
fragrant vinegar
made from the juice
of Trebbiano grapes.
The juice is then
heated and aged in
wooden barrels,
evaporating and
concentrating in
flavor. The
resulting vinegar is
deep rich brown with
a sweet and sour
flavor. Well aged
balsamic vinegars
are very costly,
some reaching an
astronomical $200 an
ounce. Most balsamic
vinegars found in
the US are not "aceto
balsamico
tradizionale", but
an aged balsamic
vinegar. These
vinegars lack in
body and flavor that
the well-aged
balsamic vinegars
possess, yet have a
fair sweet and sour
balance of flavor
not found in any
other vinegars.
Bamboo leaves -
Used in Asian
cooking to wrap
ingredients for
steaming. They need
to be reconstituted
before use.
Bamboo shoots -
The young growth of
a certain edible
bamboo plant. Fresh
shoots, tender and
ivory-colored
occasionally turn up
in Asian markets,
but rarely. The
canned ones are
tasteless but
provide a decent
crunch. found in
Asian markets and
many supermarkets.
Bangers -
British colloquial
term for sausages.
"Bangers and Mash"
are sausages and
mashed potatoes.
Barbacoa -
[Spanish] barbecued
or pit-cooked meat;
often refers to the
head of a cow, sheep
or goat that has
been barbecued or
pit-cooked.
Barding - The
practice of wrapping
lean cuts of meat to
be with thin slices
of back fat. The
converse of this is
larding, in which
long strips of fat
are inserted into
the cut of meat to
keep it moist during
cooking.
Baron (of beef or
lamb) - The two
legs and saddle
cooked as a unit.
Barquette - A
small oval shaped
pastry shell with
either sweet or
savory fillings.
Basil - Native
to India, it has
long been a mainstay
in Italian cooking.
Its leaves have a
spicy smell and
flavor that work
well in everything
from seafood
cocktails and soups
to stews and other
meat dishes.
Basil also is one of
the main ingredients
in pesto, a thick
paste made by
pounding the herb's
green leaves with
Parmesan and
Pecorino cheeses,
pine nuts and olive
oil.
Basquaise - Food
prepared in the
style of Basque
which often includes
tomatoes and sweet
or hot red peppers.
Baste - To
moisten with
marinade or with pan
juices during
broiling or
roasting.
Basting -
Preparation method
which moistens meat
or poultry with pan
juices or drippings
during roasting by
using a spoon or
bulb baster as a
tool. The bulb on
the baster is
squeezed while in
the liquid, then
slowly released to
draw the liquid into
the tube.
Bâtarde - A
French butter sauce
made with egg yolks.
Batter - A
flour-liquid mixture
that is thin enough
to pour. One example
is pancake batter.
Bavarian cream -
A cream made with
pastry cream
lightened with
whipped cream and
stabilized with
gelatin. This cream
may then be poured
into molds, or used
as a filling for
cakes or pastries.
Bavarian cream is
often flavored with
fruit purees or
alcohol.
Bay leaf - An
aromatic leaf that
comes from bay
laurel. Whole,
halved, or ground,
it lends a slightly
bitter taste. A
pungent seasoning to
add to soups, stews,
and stocks. One of
the primary
ingredients in a
bouquet garni.
Bean curd -
Cheese-like product
made from soybean
milk. Buy fresh in
cakes in most
supermarkets. Can be
found in cans also
but the flavor is
far inferior.
Bean sauce - A
soybean condiment
that is an essential
ingredient in
stir-fries. It is
labeled either
"whole bean sauce"
or "ground bean
sauce," which tends
to be saltier.
Available in Asian
markets and many
supermarkets.
Bean sprouts -
Edible sprouts which
can be produced from
a variety of seeds
and beans, from the
mung and alfalfa to
lentil, radish and
even broccoli.
Sprouts should be
kept in the
refrigerator in the
ventilated container
or plastic bag in
which they were
sold, and used
within a few days.
Found fresh in most
produce sections.
Skip using the
canned variety if
you can avoid it.
Bear sign or bear
claw - Fried
pastry similar to
the modern doughnut.
Béarnaise - This
is the most notable
of all the
hollandaise sauce
variations. It is
made with a wine and
vinegar reduction,
egg yolks, butter
and flavored with
tarragon or other
herbs. This sauce
makes a good
companion to grilled
meats and fish.
Beating -
Process of mixing
food to introduce
air and make it
lighter or fluffier.
Tools utilized to
beat an ingredient
or mixture include a
wooden spoon, hand
whisk or electric
mixer.
Bebidas -
[Spanish] drinks.
Béchamel sauce -
This is a white
sauce made with milk
or cream and
thickened with a
roux. Béchamel sauce
is generally used as
a base for other
more complex sauces,
though it may be
used alone for
binding or
moistening.
Beef fillet (filet
mignon) - This
tender but expensive
boneless cut of meat
comes from the small
end of the
tenderloin. It
should be cooked
quickly by frilling
or sautéing. Not an
overly flavorful cut
of meat.
Beef stock -
Real beef stock is
superior to any. But
consommé or bouillon
(mostly salt) may be
substituted in a
pinch.
Beignet - A
French or Creole
version of
doughnuts. Dough or
batter is deep fried
and dusted with
powdered sugar or
glazed with a
flavored syrup.
Belle Helene -
Best known as the
name of a dessert
with poached pears,
ice cream, and
chocolate sauce. It
is also a term used
in French cookery as
a name for a garnish
to grilled meat
dishes.
Bell peppers -
Also known as sweet
peppers, bell
peppers are "mature"
when they turn
bright green, but
they are not yet
ripe; their flavor
is sharp, even acrid
at this point. If
picked after they
have changed to red,
yellow, or orange
their flavor will
have mellowed
considerably.
Benne seeds -
[African] sesame
seeds.
Bercy - A French
sauce with white
wine and shallots as
a base.
Bermuda onion -
This big, sweet,
ivory-colored onion
truly does not come
from Bermuda. A
sweet, crisp topping
for sandwiches, this
onion is also a good
choice for everyday
cooking. Bermudas
have a shorter shelf
life than the basic
yellow onion. Also
called Spanish
onion.
Besan - Used in
East Indian cooking,
besan is a pale
yellow flour made
from ground, dried
chickpeas. This
nutritious,
high-protein flour
is used for myriad
preparations
including doughs,
dumplings, noodles,
a thickener for
sauces and in batter
for deep-fried
foods. Besan, also
known as gram flour
can be found in
Indian or Asian
markets. Store,
wrapped airtight, in
the refrigerator for
up to 6 months.
Betabel -
[Spanish] beet.
Betty - a baked
dessert dating to
Colonial America, It
is a baked pudding
made with layers of
spiced sweetened
fruit (usually
apples) and buttered
bread crumbs. Apple
Brown Betty is made
with brown sugar and
sliced apples.
Beurre Blanc -
An emulsified sauce
made of a wine or
vinegar reduction
blended with
softened butter.
This may be flavored
in many ways, for
fish, vegetables,
and poultry dishes.
This is a very
tricky sauce and
does not hold for
long periods of
time. Because of
this, modern
versions add a touch
of cream to
stabilize the sauce
for longer periods
of time.
Beurre Manié - A
mixture of flour and
butter worked into a
paste, either with
your fingers or a
spoon. This is then
used in small
quantities to adjust
the thickness of
sauces and stews.
The sauce must then
be boiled briefly to
remove the starchy
taste of the flour.
For this reason,
beurre manie‚ is
used in situations
where only a small
quantity is needed.
Beurre Noir - A
tart sauce made with
browned butter mixed
with vinegar.
Bigarade - A
sauce, usually
served with duck,
which includes
orange juice and
orange rind.
Binding - A
method of
preparation that
adds eggs, cream,
melted fat or roux
to a dry mixture in
order to hold it
together and keep
the mixture from
separating.
Birria - Spanish
name given to a dish
of seasoned meat,
then barbecued or
steamed.
Biscochitos -
Crispy
anise-flavored
cookies native to
New Mexico; cut into
stars or other
decorative shapes
and traditionally
served at Christmas.
Biscotti - Dry
Italian cookies
flavored with
almonds, chocolate,
or anise seed, used
for dunking in
coffee and sweet
dessert wine. Not
unlike zwieback.
Bison - Called
"hunchbacked cows"
by Coronado when he
saw them in Texas;
taste is similar to
beef, but slightly
sweet.
Bisque - A
thick, rich creamy
soup containing fish
or game or pureed
vegetables. A rich
shellfish soup made
with the shells of
the animal. The soup
is enriched with
cream and Cognac and
garnished with
pieces of the
shellfish meat. This
name is also used to
describe vegetable
soups prepared in
the same manner as
shellfish bisques.
Also a frozen creamy
dessert.
Bisteces -
[Spanish] steaks.
Bistella - See
Pastilla for a
definition.
Bitok -
[Russian] Small meat
patty made from raw
minced beef and
bread, then bound
together with an
egg.
Bitters - A
liquid combination
of cloves, cinnamon,
quinine, nutmeg,
rum, dried fruits,
and other root and
herbal extracts.
Primarily used in
cocktails.
Bittersweet
chocolate -
Often used in cake
and cookie recipes.
Bittersweet or
semisweet chocolates
are often used
interchangeably,
although bittersweet
generally has more
chocolate liquor, a
paste formed from
roasted, ground
cocoa beans.
Semisweet chocolate
contains at least
35% chocolate liquor
while finer
bittersweet
chocolates contain
50% or more
chocolate liquor.
Both chocolates have
a deep, smooth,
intense flavor that
comes from the blend
of cocoa beans to
dairy products.
Sugar, vanilla
extract, and cocoa
butter are added to
the chocolate liquor
to create an even
richer chocolate
flavor.
Black (turtle) bean
(frijoles negros)
- Native of the
Yucatán; satiny
black on the
exterior, creamy
white inside, with a
hearty, almost smoky
flavor; commonly
used in soups and
low-fat sauces, side
dishes, salads and
puréed; cooked beans
can be rinsed and
added to salsas for
visual interest.
This multipurpose
dried bean is
medium-sized (up to
one-half inch long),
round to almost
square, and deep
black with a white
line and interior.
Black beans
(frijoles negros)
- Small, with a dark
blue-purple color;
also known as black
turtle beans.
Black-eyed peas
- Small, slightly
kidney-shaped beans
marked with one
black spot or "eye";
introduced into the
Southwest by African
slaves.
Black pepper -
Green, white, and
black peppercorns
all come from the
berries of the
Piper nigrum
plant; black
peppercorns are the
strongest of the
three varieties.
Pre-ground black
pepper is sold is
sold cracked and
coarsely or finely
ground, but loses
its flavor quickly
and should be stored
in a cool dark place
for no more than 3
months. Freshly
ground black pepper
is far superior.
Black rice -
Milled rice is white
in appearance, but
the outer bran layer
can be brown, red or
black. Raw black
rice appears charred
and, when cooked,
appears much like
the color of
blackberries.
Blackberries and
Raspberries -
There are hundreds
of types of black
and red berries
(some are orange,
yellow, or almost
white), but all are
treated basically
the same.
(Technically, a
raspberry leaves its
inner core behind
when picked; the
core comes along
when you pick a
blackberry). These
berries are highly
perishable and quite
expensive in the
market.
Blackstrap Molasses
- Thick, black
syrup, produced from
sugar cane. In the
UK and Australia,
simply known as
molasses. It
produces a bitter
flavor.
Blade Steak -
See "Arm steak".
Blancmange - A
simple stove-top
pudding made with
milk, sugar, and
vanilla, thickened
with cornstarch.
Blanco -
[Spanish] white.
Blanquette -
[French] A white,
creamy stew of veal,
chicken, rabbit or
lamb with small
onions and
mushrooms. The sauce
is thickened with
roux and enriched
with cream.
Blender -
Electric liquefier
with a glass or
plastic container
into which
ingredients are
added. A set of
rotary blades is
attached to the base
of the vessel and
rapidly reduces most
ingredients to a
smooth, or blended,
consistency.
Blending -
Preparation method
that combines
ingredients with a
spoon, beater or
liquefier to achieve
a uniform mixture.
Blind Bake - To
bake a pie crust
without the filling.
Metal weights or
dried beans are
commonly used to
weigh the crust down
to prevent it from
bubbling.
Blini -
[Russian] A small
unsweetened pancake
made of buckwheat
flour and often
leavened with yeast.
These pancakes are
often brushed with
large amounts of
melted butter and
served with caviar
and sour cream.
Other versions may
be made of vegetable
purees or semolina
flour.
Blintz - A
stuffed crepe or
thin pancake. The
filling is usually
made of a fresh
cheese or cottage
cheese, and often
topped with fresh
fruit or fruit
preserves.
Blue (Bleu) Cheese
- A semi-soft,
blue-veined cheese
produced from cow's
milk. It has a very
strong, pungent
aroma. Similar in
flavor to French
Roquefort and
Italian Gorgonzola.
Blue corn - A
variety of corn with
blue-gray kernels;
indigenous to the
Southwest and
originally grown by
Pueblo Indians;
dried and ground
blue corn is more
flavorful than
yellow cornmeal.
Blueberry - More
closely related to
the cranberry than
to the raspberry,
the blueberry (and
bilberry,
huckleberry, and
like berries) is
distinctively
different from both.
Unlike the
cranberry, it is
sweet enough to eat
raw, whole, and out
of hand. Unlike the
raspberry, it is
sturdy enough to
store, and it
freezes well. With
its relatively high
sugar and acid
content, it's the
closest thing to an
all-purpose berry.
Blue cheese -
The blue (or green)
veins in blue cheese
are created by
flavor-producing
molds injected (or
occurring naturally)
during the curing
process. Roquefort,
blue d'Avergne,
Stilton, Gorgonzola,
and Maytag blue are
some of the best
varieties. All blue
cheeses smell strong
but some varieties
actually are quite
mild.
Boar - Wild pig;
served both roasted
and smoked.
Bocaditos -
[Spanish] little
bites.
Boiling -
Preparation method
which cooks a liquid
at a temperature of
212F or 100C.
Bok Choy - A
vegetable resembling
Swiss Chard in
shape, but much
lighter in color and
flavor. Bok choy has
a mild flavor that
is great raw in
salads. It's also
the best cabbage for
stir-fries; the
stems turn almost
creamy after
cooking. It can be
found fresh in
Oriental markets and
most supermarkets,
year-round. (Also
called Chinese
Chard)
Bola (bolita) -
[Spanish] ball
(little ball).
Boletus - A
family of wild
mushrooms known for
their rich taste and
meaty texture.
Porcinis and cepes
are two members of
this family of
mushroom.
Bolillos -
Mexican hard rolls
which are similar to
French bread; also a
short rolling pin 2
inches in diameter
and 8 inches or more
long which rolls
tortillas to a
uniform thickness.
Bollito - A
boiling bean native
to the Southwest; an
ancestor of the
pinto bean; takes a
bit longer to cook;
often used in
broth-style side
dishes of Mexican
cuisine.
Bollito Misto -
An Italian stew
consisting of
various cuts of
meat, including
zampone, boiled in a
rich broth with
vegetables. The
whole dish is served
with cornichons,
pickled onions and a
variation of chutney
called mostarda di
Cremona. These are
whole or large
pieces of fruit
cooked in a spicy
mustard flavored
syrup. Other common
sauces are salsa
verde and
mayonnaise.
Bombay duck - A
small dried fish
served in curry
sauce.
Bombe - A rich
dessert containing
cream or custard
mixtures arranged
and frozen in a
mold.
Boniato - Also
called batata, this
is a popular tuber
in both Latin
America and Asia.
The blotchy skin may
be purplish or
reddish, and the
inside is white or
creamy and slightly
mealy when cooked.
It tastes like a
cross between white
and sweet potatoes,
and can be treated
like either. The
flavor somewhat
suggests roasted
chestnuts.
Boning -
Preparation process
which removes bones
from meat, poultry,
game or fish.
Bonito flakes -
The dried flakes of
a dark,
full-flavored fish,
used in the Japanese
soup stock dashi,
which is among the
simplest stocks to
make. Bonito flakes
are available in
Asian markets.
Bonne femme -
Cooked home-style;
often with a creamy
mushroom sauce.
Bordelaise -
This is a term
primarily used to
describe a dark
brown sauce that
includes shallots
and red wine,
vegetables, and
garlic. Some
versions of this
sauce include slices
of bone marrow added
at the end of
cooking. Fish dishes
with this name will
be cooked with white
Bordeaux wine.
Borracho -
[Spanish] drunken;
foods containing
liquor, beer or
wine.
Borrego -
[Spanish] baby lamb.
Borscht - A rich
soup from Eastern
Europe containing
beets or cabbage.
Other ingredients
may include
potatoes, beans,
meat or sausage. The
best known of these
soups is a cold
version based on
beets and served
with sour cream, but
hot versions are
very common.
Boston lettuce -
Part of the
butterhead family,
this simple lettuce
sports soft but
fairly well-defined
heads with lots of
loose outer leaves.
The bland tenderness
mingles nicely with
some bitter loose
leaf and super-crisp
romaine.
Botanas - Plugs;
stoppers; appetizers
served with drinks.
Bouchee -
[French] A small
round puff pastry
shell baked blind
used for sweet or
savory fillings.
Boudin - Acadian
pork blood sausage,
highly seasoned and
containing rice. The
proportion of blood
to rice produces
"white" or "red"
boudin. It
originated among the
Bayou communities.
Smooth sausages of
two types. Boudin
blanc contain veal,
pork, and chicken.
Boudin noir are made
with blood and rice
or potatoes. The
latter type are
popular in European
and Creole cooking.
Bouillabaisse -
A rich fish stew
from southern
France. This was
once a poor man's
meal made of any
fish available.
Modern versions
include lobster and
shrimp. The broth is
flavored with
garlic, orange peel,
fennel, and saffron.
Olive oil is added
to the stew and
rapidly boiled to
blend it into the
broth. The stew may
be served with
croutons and
rouille, a variation
of aioli.
Bouilli - Meat
used to prepare soup
which is then served
as a separate
course.
Bouillon - A
clear, seasoned soup
usually made from
beef or chicken,
vegetables and
seasonings; also
obtained by
dissolving a
bouillon cube or
envelope in boiling
water.
Boule - A
ball-shaped loaf of
bread that's baked
without a pan in the
oven.
Bouquet garni -
A French-invented
sachet of herbs,
traditionally tied
together, but now
sold in small muslin
bags. Usually
includes parsley,
thyme, a bay leaf
and some rosemary,
but may also include
marjoram, garlic,
rosemary, etc.
Variations may
include fennel,
leeks, celery
leaves, citrus
rinds, garlic and
black pepper. Added
to stews, soups and
sauces for
flavoring; the
bundle is easily
removed when
desired.
Bourguignon -
[French] Foods
cooked in the style
of Burgundy. This
includes red wine,
mushrooms, pearl
onions, and bacon.
Also spelled;
Bourgogne or
Bourguignonne.
Bourrride -
Another fish stew
from southern
France. Here the
broth, in which
large pieces of fish
are poached, is
strained and
thickened with
aioli. The two are
then served together
in shallow bowls
with bread or
croutons.
Braise - To
prepare food by
browning, then
cooking slowly in a
small amount of
liquid in the coven
or in a covered pan
on the stove top.
Braising - A
cooking method
whereby food,
typically raw meat,
is first browned in
oil, then cooked
slowly in a liquid
of wine, stock or
water.
Bran - The outer
husk of grains such
as wheat, containing
a high percentage of
fiber. White flours
have the bran
removed. Whole wheat
flours may contain
all or part of the
bran.
Brandade - A
purée of salt cod
mixed with olive oil
and potatoes.
Another version of
brandade is covered
with Gruyere cheese
and browned in the
oven. Both are
served with
croutons.
Breadfruit - The
exterior of these
melon-sized round
fruits is covered
with hundreds of
scaly bumps. Unripe,
they are green and
their flesh
resembles a
potato--hard, white,
and starchy. Like
plantains,
breadfruit is used
in savory and sweet
dishes according to
its ripeness. At the
hard stage it is
used in savory
dishes and cooked
like a potato or
sweet potato. When
slightly ripe, the
outside is partly
green. Baked at this
stage, its flesh is
slightly sticky,
somewhat fruity, but
spongy like bread.
When ripe, the
exterior is tender
and brownish, and
the flesh is creamy
and sticky but still
starchy and rather
bland in flavor.
Bread crumbs -
There are two kinds
of bread crumbs -
fresh and dry. They
should not be used
interchangeably.
Fresh crumbs can be
made in a food
processor or
blender/ Dried bread
crumbs are lightly
browned and may be
plain or flavored.
They can be bought
or made from good
quality stale bread.
Bresaola - A
cured and dried beef
filet from Italy
with a more delicate
texture but stronger
flavor than that of
prosciutto. A Swiss
version of this is
called
bundnerfleisch. This
style is pressed
into a rectangular
shape and has a bit
drier texture than
bresaola. Both are
served thinly sliced
with bread and fruit
or pickled
vegetables.
Bretonne - An
Espagnole sauce with
onions.
Brine - Salt and
water solution used
for pickling and
preserving.
Brinjal -
[India] Eggplant.
Brioche -
[French] A large
light, very rich,
yeast roll made with
lots of butter and
eggs. Brioche is
baked in many shapes
though the brioche e
tete is best known.
The dough can be
flavored with nuts
or candied fruit, as
well as herbs and
spices. It may also
be used to wrap
foods like coulibiac.
Slices of toasted
brioche are the
perfect companion to
foie gras and
gravlax. Brioche is
very similar to the
Jewish Challah.
Brisket - The
chest portion of the
beef, usually
extending some
distance back of the
forelegs; flavorful
but rather tough,
thus best used for
pot roasts and for
braising.
Broccoli,
Broccoflower, Purple
broccoli, Chinese
Broccoli -
Broccoli is a
relative of cabbage,
Brussels sprouts and
cauliflower. A head
of broccoli is a
bouquet of tiny
flower buds. Each
small green stalk is
called a floret and
contains hundreds of
buds. It has a deep
emerald-green color
with a purple or
blue haze, and comes
in tight clusters of
tiny buds that sit
on stout, edible
stems. Purple
broccoli or purple
cauliflower or
broccoflower closely
resembles broccoli
in shape and
flavor. Romanesco is
a form of broccoli
with a conical head
formed of small
peaks of buds in a
wonderful chartreuse
color. Chinese
broccoli, also known
as Chinese kale. It
is closely related
to both broccoli and
our common kale.
Broccoli raab -
Broccoli raab, or
rape, is more
bitter, and has more
stems and leaves
than head broccoli,
which has more
florets. It can be
found from fall to
spring in markets
with specialty
produce sections,
and can be used in
any broccoli
recipe.
Brochette -
[French] A skewer.
Food cooked "en
brochette" is cooked
on a skewer.
Brodo -
[Italian] broth.
Broth - Liquid
in which meat,
poultry or
vegetables have been
simmered. Closely
related to stock.
Brown beans -
Smaller and rounder
than American beans,
these are used in
Scandinavian dishes.
found in specialty
stores or
Scandinavian
markets.
Brown sugar -
Brown sugar is
simply white sugar
combined with
molasses. Dark brown
sugar has lots of
molasses; light
brown sugar contains
less. To recreate
brown sugar, add two
tablespoons molasses
to white sugar. Dark
brown sugar contains
more molasses than
light brown sugar.
Browned flour -
Wheat flour browned
in an oven or
skillet; favored by
Mexican and pioneer
cooks for gravies
and stews.
Browning -
Preparation method,
usually in a skillet
or pot on the stove
top, which sears in
the outer surface of
meat to seal in the
juices.
Brulee -
[French] Finishing
method applied to
dishes such as cream
custards finished
with caramelized
sugar glaze. Can be
done with a torch or
under the broiler.
Brunoise - A
very fine dice
usually applied to
vegetables.
Bruschetta -
Grilled slices of
bread brushed with
olive oil and fresh
garlic. This was the
original garlic
bread.
Brussels sprouts
- Brussels sprouts
look like miniature
cabbages, and that's
what they are. Many
rows of sprouts grow
on a single long
stalk. They range
from 1 to 1 1/2
inches in diameter;
the smaller sprouts
are more tender.
Like cabbage, they
must not be
overcooked, or they
become soggy and
strong-flavored.
Reject sprouts with
yellow leaves, loose
leaves, or those
that are soft or not
tightly packed.
Generally, Brussels
sprouts are a winter
vegetable, found
from September or
October on.
Bucatini - Long,
narrow tubes of
pasta usually served
with a hearty meat
sauce.
Buckwheat - An
herb whose seeds
impart a distinctive
nutty, slightly
fermented flavor to
pancakes and other
baked goods, as well
as to noodles and
pasta; because of
its low gluten
content, it is mixed
with other flours
for baking.
Budín - Pudding;
usually a
soufflé-like dish,
made with carrots,
spinach or zucchini.
Bufálo -
[Spanish] buffalo.
Buffet - A vast
array of hot and
cold foods, often
elaborately
garnished.
Bulgur wheat -
Processed wheat made
from the whole
kernel that has been
cooked and dried,
used a lot in Middle
Eastern dishes. Most
commonly used in
breads and tabbouleh
salad. Three grinds;
fine, medium, and
coarse. Find in
fancy supermarkets
or gourmet stores.
Buñuelos -
[Spanish] bungle;
mess up; fritters;
sweetened fry bread
usually sprinkled
with cinnamon and
sugar.
Burdock - A root
that grows more than
3 feet deep but is
rarely more than 1/2
inch wide. Like
carrots it is a
member of the
parsley family, and
the white flesh is
mildly sweet. Young
shoots and large
soft leaves are
slightly bitter and
nice in salads.
Japanese cuisine is
fond of burdock, and
always include it
when in season in
their mixed
vegetable tempuras.
Burrito - Flour
tortilla folded like
an envelope around a
filling.
Burrito desayuno
- [Spanish]
breakfast burrito.
Burros (Arizona) and
burritos (New Mexico
and Texas) -
Flour tortillas
stuffed with meats,
beans, cheeses and
chile sauces or any
combination thereof.
Butcher's knots
- Butcher's knots
are slip knots that
make it possible to
tighten and loosen
string as needed
when rolling a boned
roast.
Butter - a
cooking and eating
fat that is made
from sweet or sour
cream and, by
federal law, must
contain a minimum of
80% milk fat
(butterfat). It
comes salted and
unsalted (sweet); it
also comes whipped
for greater volume
and easier
spreading. Butter
absorbs odors easily
and is highly
susceptible to
rancidity. To avoid
either of these
problems, store
butter in the
refrigerator no
longer than 2 weeks.
For longer storage,
butter may be frozen
for up to 9 months
without
deterioration.
Butter, Cultured
- Cultured butter is
butter churned from
cultured cream
(cream fraiche).
Most butter produced
in the U.S. before
1920 was cultured
butter, but in the
20's, the U.S.
Government
guaranteed the sale
of every pound of
butter produced, so
quality became a
non-issue and sweet
cream butter
prevailed.
Buttermilk -
Originally a
by-product of butter
making, buttermilk
is commercially
produced by adding
lactic acid culture
to skimmed or
partially skimmed
milk. Liquid left
after butter is
churned solid.
Button mushroom
- This is the
standard, white,
cultivated mushroom.
Button mushrooms
work well in concert
with "wild
mushrooms," which
are more intensely
flavored, but also
more expensive.
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