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||This is the sides of the pig salted and smoked.
||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.
||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.
||This is a raising agent put into the flour and used
in baking cakes, pastry etc.
||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 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.
||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 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.