|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. |
|blintz ||A very thin pancake, rolled around a filling and
sauteed until golden brown. |
|boiling ||To boil refers to heating a liquid until bubbles for and break at the surface, commonly 212 degrees for water at sea level.
A rolling boil is one that can't be slowed by stirring. |
|Bolognese ||A cooking style named after Bologna, Italy, in which dishes are served with a thick meat and vegetable sauce made with wine and milk or cream.
A ragu is a fypical Bolognese sauce. |
|bouillabaisse ||A French seafood stew made with fish and shellfish, onions, tomatoes, white wine, garlic, saffron and herbs. Often served over thick slices of French Bread. |
|bouquet garni ||Herbs tied or bagged in cheesecloth and used to
flavor soups or broths. They can easily be
removed at the end of cooking. |
|Brazil nut ||The seed of a large, Amazon jungle tree. High
in fat and high in the antioxident, selenium. |
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