|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. |
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