|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. |
|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
|Byrrh ||French drink of combined red wine and quinine
|cacao ||A tropical tree whose seeds are used to make
cocoa and chocolate. |
|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. |
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