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Culinary Dictionary
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| Category: Culinary terms and techniques |
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| There are 48 entries. | ||
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| Image | Term | Definition |
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Bain marie | It consists of placing a container (pan, bowl, souffl? dish, etc.) of food in a large, shallow pan of boiling water, which surrounds the food with gen[...] Learn more |
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Bake "a blanc" | Is a common technique for par-baking a pie shell for use in fruit tarts. Once you have lined the tart mold with the dough, cover the dough with alumin[...] Learn more |
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Bake Blind | To bake an empty pastry case. To keep the base flat and the sides\' upright, the pastry is usually lined with paper and filled with dried beans, ric[...] Learn more |
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Baking | Is roasting food by surrounding it with dry air in an enclosed environment. Generally, the rendered juices from the item are used to make sauces. Any [...] Learn more |
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Ballotine | Is a French preparation of poached or braised meat that has been boned, stuffed and tied into a cylindrical bundle, typically so that it can be eas[...] |
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Balsamic vinegar | Made from the white Trebbianno grape, balsamic vinegar gets its pungent sweetness from aging for several years in wood barrels. During the Middle Ages[...] Learn more |
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Barbecue | Is a term misused by many, who apply it to anything cooked on a grill or oven and served with a spicy, tomato-based sauce. However, barbecue is defini[...] Learn more |
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Baste | A means of moistening food with melted fat or a highly-flavored sauce, used mainly for roasting, barbecuing or boiling.[...] Learn more |
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Batonnet | Refers to a cutting technique in which vegetables are sliced into large pieces, 1/4 of an inch by 1/4 and 1-1/2 to 2 inches long . Meaning "small [...] |
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Batter | A semi-liquid mixture of flour, liquid and other ingredients, to which heat is to be applied.[...] Learn more |
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Beard | The common name for the byssus on the mussel. This silky hair-like extension helps to anchor the mussel to rocks and piers during tides.[...] Learn more |
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Beat | Usually done with a spoon, fork, whisk or wheel (rotary) beater to introduce air throughout any food mixture. Stirring in rapid regular, round-and-rou[...] Learn more |
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Bechamel Sauce | Some source said that Duke Phillippe De Mornay, Governor of Saumur, lord of the Plessis Marly, leader of the Hugenots sometime in the late 1500's[...] |
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Beurre (au) | With butter or cooked in butter, tossed or saut?ed.[...] Learn more |
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Beurre Manie | Is a technique used to thicken stews or sauces through the addition of a flour and butter paste. Note that the stew or sauce should be briefly boil[...] |
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Beurre manié | In French it means kneaded butter. Un cooked equal parts of softened butter and flour, used to adjust the thickness of sauces and soups.[...] Learn more |
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Beurre Noir (au) | Beurre noir (French: black butter) is melted butter that is cooked over low heat until the milk solids turn a very dark brown. As soon as this happens[...] Learn more |
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Beurre Noisette | Refers to butter heated until it turns brown. The word “noisette” means “hazelnut” in French and can refer to a variety of dishes that eith[...] |
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Bind | To add egg, roux or melted fat to dry ingredients in order to combine them or to thicken a sauce.[...] Learn more |
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Biscuits | In France and in the UK, equivalent of US cookies (small, sweet cakes). In the US, a type of non-yeast bread made of flour, milk, and shortening, usua[...] Learn more |