| Term | Definition
|
|---|
| 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.
|
| bockwurst | A German sausage made with ground veal and herbs.
|
| bone | When used as a cooking verb, it means to remove
the bones.
|
| borscht | A Russian or Polish soup made with beef stock,
beets, and other vegetables or meat. Traditionally
topped with sour cream. Served hot or cold.
|
| boudin | Boudin blanc is a French sausage made with chicken, pork, fat, eggs, cream, bread crumbs and seasonings.
In Louisiana it is made with pork, rice and onions.
|
| bouillon | A strained broth made by cooking any vegetable,
meat, seafood, or poultry in water. Used for
soups and sauces.
|
| bouquet | Refers to the fragrance of wine.
|
| braise | A cooking technique of browning meat, then slow
cooking in a tightly covered container with a
small amount of liquid.
|
| brown sugar | Granulated or white sugar combined with molasses giving it a soft texture. Dark brown sugar has a heavier molasses flavor and light brown sugar, a more delicate taste.
|
| bubble and squeak | An English side dish made with mashed potatoes
and cooked cabbage, mixed together and fried.
|
| bulger | Steamed, dried, and crushed wheat kernels. Used
in Middle-Eastern dishes like Tabbouleh.
|
| Bundt pan | A round baking pan with a tube in the middle and
fluted sides. Bundt was a trademarked name,
but now the term is generic.
|
| butterfly | A preparation technique of splitting an item
down the center, nearly completely through,
so the halves can be opened and laid flat,
looking like a butterfly (though a meaty, dead
one.)
|
| Byrrh | French drink of combined red wine and quinine
water.
|
| Caesar salad | Famous salad first made by Caesar Cardini in
Tijuana, Mexico. Romaine lettuce and croutons
are tossed with garlic, olive oil, lemon
juice, anchovy, egg, and Worcestershire sauce.
An editor favorite is to substitute crisp chopped
celery for the croutons.
|
| caldo verde | A Portugese soup made with kale, potatoes, and
liguica sausage.
|
| cambric tea | An American beverage of milk, water, sugar, and
tea, served hot.
|
| Canola oil | This Canadian oil is made from the rapeseed.
Who'd want an oil named after the rapeseed?
It is low in saturated fat and high in
monounsaturated fat, making it a relatively
healthy oil.
|
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