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
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.
bread starter Before commercial baking powders and yeasts were available, bread starters were a mixture of flour, water, sugar and yeast set aside to ferment and then kept alive by regularly adding equal parts of water and flour. Various types of starters include sourdough and Herman (see word search for recipes). Two cups of starter mixture substitutes for each package of yeast called for in a recipe. The starter should not be used if it turns orange or pink as it has been invaded by undesirable backteria and must be discarded.
bruschette Traditionally, this is toasted bread rubbed with garlic and olive oil. Now the bread is more often topped with tomatoes, herbs, mushrooms, or other items.

Next page...

Search cookbook recipe content:


Definitions per page: 10 | 20 | 30


Copyright ©1997-2017 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.

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