|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. |
|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. |
|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. |
|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. |
|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. |
|braise ||A cooking technique of browning meat, then slow
cooking in a tightly covered container with a
small amount of liquid. |
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