|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. |
|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
|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. |
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