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TermDefinition
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.
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.
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.
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.
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.

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