|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. |
|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. |
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