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 Cooking Terms Explained

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B B B

Bacon This is the sides of the pig salted and smoked.

Bain-Marie The culinary water bath.  It is a large open pan half filled with hot water, where sauces etc. are kept in small saucepans so that they are nearly at the boiling point without burning or reducing away.

Baking A common form of cooking by means of dry heat.  The term 'baking' is usually applied when food is cooked in an oven and the action of the dry heat is more or less changed by the steam coming from the food when it is cooking.

Baking Powder This is a raising agent put into the flour and used in baking cakes, pastry etc.

Basil This is an aromatic pot herb used to flavour a variety of dishes, especially used in Italian cuisine.  Basil vinegar is made by soaking the leaves in vinegar and is used for flavouring when there is no fresh plant available.

Baste - to baste This means to drip or pour fat on meat during the cooking process in order to prevent the outside of joints, poultry etc from becoming too dry.

Bay Leaf Bay leafA bay leaf is used as seasoning in many meat and seafood dishes. The Mediterranean bay leaf (Laurus nobilis) is most common in Europe whilst the Californian Bay leaf (Umbellularia californica) is most common in North America. Both have a similar taste although the Mediterranean bay leaf is milder in flavour. They are added during cooking but removed before serving the food.

Beurre noisette Butter melted on the stove until it becomes nut-brown in colour.

Bind - to bind To make a mixture and moisten it with egg, milk or cream so that it will hold together and not curdle.

Bread Bread is the result of mixing wheat (or other cereals) flour with water, incorporating a raising agent such as yeast or baking powder in the mixture and then baking. Click here for our in depth article on bread and bread making machines.

 

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