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* | 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 | * Can't find it? Suggest a glossary entry. Term Definition 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. bitters Bitter flavored distillation of herbs, bark, roots, and plants. Used in cocktails and cooking. The most popular brand is Angostura bitters. 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. 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. blend To mix 2 or more ingredients together with a spoon, whisk, or electric blender until combined. blintz A very thin pancake, rolled around a filling and sauteed until golden brown. bockwurst A German sausage made with ground veal and herbs. Next page... Search cookbook recipe content: Definitions per page: 10 | 20 | 30

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