|au lait ||A French term meaning "with milk." |
|Aurore sauce ||A pink sauce made by combining bechamel (white)
sauce with tomato puree. |
|Bagoong ||An Asian fish sauce from the Philippines. It is
a salty liquid from salted, cured, and fermented
fish or shrimp. Used to flavor many Asian dishes. |
|baste ||To brush food as it cooks with butter, meat
drippings, or stock. Basting keeps baked or
roasted foods moist. |
|beard to tail ||For crustaceans such as shrimp or lobster, once the head and body have been removed what is left is cut "beard to tail" or top to bottom on the underside to extract the meat. |
|Beau Monde Seasoning ||A commercial seasoning blend containing salt, dextrose, onion, celery seed and tricalcium phosphate (as marketed under the Spice Islands label) designed to enhance the flavor of most foods except sweets. |
|beignet ||New Orleans pastry, deep fried and served with
powdered sugar, like a fritter. A savory beignet
may be made with herbs. |
|Bellini ||Italian drink made with champagne and peach nectar. |
|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. |
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