On Line Cookbook
Cooking Glossary
Home . Contents . Index . Search . Glossary
* | A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z | *
Previous Page
Can't find it? Suggest a glossary entry.
Next Page
TermDefinition
beurre manie A sauce thickener of softened butter combined with an equal amount of flour. Small pieces can be stirred into broth to thicken.
biltong From Africa; air-dried, cured meat strips. Like American beef jerky, but considered finer. Made from beef or game.
bisque A thick soup made of pureed seafood and cream.
blackened A cooking technique made famous by Louisiana chef Paul Prudhomme. Meat or fish is usually seasoned with a cajun spice mixture and then cooked in a cast iron skillet that has been heated almost red hot. This technique gives the food an extra crispy crust and sears in the juices. It is also guaranteed to set off your smoke detector--unless the battery is dead.
blend To mix 2 or more ingredients together with a spoon, whisk, or electric blender until combined.
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.

Next page...

Search cookbook recipe content:

Definitions per page: 10 | 20 | 30

Copyright ©1997-2019 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.