- Bain-marie
- A container placed in a hot water bath to keep sauces and foods warm.
- Bake
- To cook in the oven.
- Balsamic Vinegar
- Popular Italian vinegar made from Trebbiano grapes used frequently in dressings and cooking.
- Beat
- To mix either by hand or with an electric mixer until ingredients are combined.
- Béchamel Sauce
- A classic white sauce made by cooking a roux and whisking in milk and seasoning until thickened.
- Beurre Manié
- A paste made of equal parts butter and flour added to a sauce to thicken it.
- Blanch
- To cook, usually vegetables, in a pot of salted, boiling water until tender.
- Blind Bake
- To pre-bake a tart or pie dough until slightly dried prior to adding a wet filling to maintain crispiness of shell.
- Bouquet Garnis
- A bundle of herbs including bay leaf, parsley stem, peppercorns and thyme used for seasoning.
- Braise
- To cook in a small amount of simmering liquid and seasonings in a covered pan either on the stovetop or in the oven.
- Brine
- A solution of water and salt used to season and tenderize meats and poultry prior to cooking.
- Bruschetta
- A large freshly made crouton used as the base for appetizers often topped with a fresh tomato-basil relish.
- Buffalo Mozzarella
- Fresh mozzarella made from the milk of buffalo, commonly served with Caprese Salad.
- Butterfly
- To cut a fillet into a thinner piece by slicing it horizontally and opening it up.
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