| Total number of definitions found: 546 |
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- 71. Barquettes
- Small, boat shaped pastry tarts made of short crust pastry or puff pastry, baked blind and then filled with sweet or savory fillings.
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- 72. Basmati Rice
- An aromatic rice with a nutty flavor. Its grains separate nicely after cooking, making it ideal for pilafs.
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- 73. Baste
- To pour drippings, fat, or stock over food while cooking.
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- 74. Bay Leaf
- An aromatic leaf that comes from bay laurel. Whole, halved, or ground, it lends a slightly bitter, pungent seasoning to soups, stews, and stocks. It id one of the primary ingredients in a bouquet garni.
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- 75. Bearnaise
- (French) Sauce derived from Hollandaise, with a tarragon reduction added.
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- 76. Bechamel
- (French) A rich cream sauce made from cream and a roux, with an onion pique.
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- 77. Beef, Dried
- Beef soaked in brine and then soaked and dried.
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- 78. Beurre
- (burr) (French) Butter.
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- 79. Beurre Manie
- Literally, handled butter. It is an equal mixture of soft butter and flour, used for thickening soups and sauces.
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- 80. Beurre Noir
- (burr-nwahr) (French) Butter cooked to a dark brown, then adding capers and a dash of vinegar.
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