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|All words: 38|
B & B -
A combination of half Benedictine and half Brandy; available already mixed and bottled.
Also called baba au rhum, this rich, light currant- or raisin-studded yeast cake is soaked in a rum or kirsch syrup. It`s said to have been invented in the 1600s by Polish King Lesczyinski, who soaked his stale kugelhopf in rum and named the dessert after the storybook hero Ali Baba. The classic baba is baked in a tall, cylindrical mold but the cake can be made in a variety of shapes, including small individual rounds. When the cake is baked in a large ring mold it`s known as a savarin.
Baba ghanoush; baba gannoujh -
A Middle Eastern puree of eggplant, tahini, olive oil, lemon juice and garlic. It`s garnished with pomegranate seeds, chopped mint or minced pistachios and used as a spread or dip for pita or Middle Eastern flat bread.
Hailing from Poland, this rum-scented sweet yeast bread is studded with almonds, raisins and orange peel.
The Spanish term for dried salt cod.
The Italian term for dried salt cod.
Side pork (the side of a pig) that has been cured and smoked. Because fat gives bacon its sweet flavor and tender crispness, its proportion should (ideally) be 1/2 to 2/3 of the total weight.
A doughnut-shaped yeast roll with a dense, chewy texture and shiny crust. Bagels are boiled in water before they`re baked. The water bath reduces starch and creates a chewy crust. The traditional water bagel is made without eggs and, because it doesn`t contain fat, is chewier than an egg bagel. Bagels are the cornerstone of the popular Jewish snack of bagels, lox and cream cheese.
Bagna cauda -
This specialty of Piedmont, Italy, is a sauce made of olive oil, butter, garlic and anchovies. It`s served warm as an appetizer with raw vegetables for dipping. The term comes from bagno caldo, Italian for "hot bath."
A Philippine condiment that`s popular in Hawaii and throughout the Pacific. Bagoong is made from shrimp or small fish that have been salted, cured and fermented for several weeks. The resulting salty liquid (called patis) is drawn off and used separately as a sauce or condiment. In addition to being served as a condiment, bagoong is used as a flavoring in many dishes.
A French bread that`s been formed into a long, narrow cylindrical loaf. It usually has a crisp brown crust and light, chewy interior.
Baguette pan -
A long metal pan shaped like two half-cylinders joined along one long side. Each compartment is about 3 inches wide and 15 inches long. This pan is used to bake French baguettes.
To cook food in an oven, thereby surrounding it with dry heat. It`s imperative to know the accurate temperature of an oven. Because most of them bake either hotter or cooler than their gauges read, an oven thermometer is vital for accurate temperature readings.
Bake blind -
An English term for baking a pastry shell before it is filled. The shell is usually pricked all over with a fork to prevent it from blistering and rising. Sometimes it`s lined with foil or parchment paper, then filled with dried beans or rice, or metal or ceramic pie weights. The French sometimes fill the shell with clean round pebbles. The weights and foil or parchment paper should be removed a few minutes before the baking time is over to allow the crust to brown evenly.
Baked Alaska -
A dessert consisting of a layer of sponge cake topped by a thick slab of ice cream, all of which is blanketed with meringue. This creation is then baked in a very hot oven for about 5 minutes, or until the surface is golden brown. The meringue layer insulates the ice cream and prevents it from melting.
Baking powder -
A leavener containing a combination of baking soda, an acid (such as cream of tartar) and a moisture-absorber (such as cornstarch). When mixed with liquid, baking powder releases carbon dioxide gas bubbles that cause a bread or cake to rise.
Baking sheet -
A flat, rigid sheet of metal on which cookies, breads, biscuits, etc. are baked. It usually has one or more turned-up sides for ease in handling. Shiny, heavy-gauge aluminum baking sheets are good heat conductors and will produce evenly baked and browned goods. Dark sheets absorb heat and should be used only for items on which a dark, crisp exterior is desired.
Baking soda -
Also known as bicarbonate of soda, baking soda is used as a leavener in baked goods. When combined with an acid ingredient such as buttermilk, yogurt or molasses, baking soda produces carbon dioxide gas bubbles, thereby causing a dough or batter to rise. Because it reacts immediately when moistened, it should always be mixed with the other dry ingredients before adding any liquid; the resulting batter should be placed in the oven immediately. At one time, baking soda was used in the cooking water of green vegetables to preserve their color. That practice was discontinued, however, when it was discovered that baking soda destroys the vitamin C content of vegetables.
Popular in Greece and Turkey, this sweet dessert consists of many layers of butter-drenched phyllo pastry, spices and chopped nuts. A spiced honey-lemon syrup is poured over the warm pastry after it`s baked and allowed to soak into the layers. Before serving, the dessert is cut into triangles and sometimes sprinkled with coarsely ground nuts.
Balachan; blachan -
A popular flavoring in the cuisines of Southeast Asian countries such as Malaysia, Burma and Indonesia. It is made from shrimp, sardines and other small salted fish that have been allowed to ferment in the sun until very pungent and odorous. It`s then mashed and in some cases dried. Balachan is available in paste, powder or cake form in Asian markets.
Baldwin apple -
Hailing from the New York region, this all-purpose red-skinned apple is mottled and streaked with yellow. It has a mildly sweet-tart flavor and fairly crisp texture and is available from October to April.
Ballotine; ballottine -
Meat, fish or fowl that has been boned, stuffed, rolled and tied in the shape of a bundle. It is then braised or roasted and is normally served hot but can be served cold. Often confused with galantine, which is poached and served cold.
Bamboo shoot -
The tender-crisp, ivory-colored shoot of a particular edible species of bamboo plant. Bamboo shoots are cut as soon as they appear above ground while they`re still young and tender. Fresh shoots are sometimes available in Asian markets; canned shoots can be found in the Asian or gourmet section of most supermarkets.
Grown in the warm, humid tropics, bananas are picked and shipped green; contrary to nature`s norm, they are one fruit that develops better flavor when ripened off the bush. Banana bushes mature in about 15 months and produce one 50-pound bunch of bananas apiece. Each bunch includes several "hands" of a dozen or so bananas (fingers). Choose plump, evenly colored yellow bananas flecked with tiny brown specks (a sign of ripeness). Avoid those with blemishes, which usually indicate bruising.
Banbury cake -
Originating in Banbury, Oxfordshire, in England, this oval "cake" is made of a flaky pastry filled with mixed dried fruit.
Baked on a griddle, this traditional Scottish cake is usually made of barley meal and oatmeal. Bannocks are sometimes flavored with almonds and orange peel and are particularly popular at breakfast or high tea.
Banon; le banon -
A French goat`s-milk cheese that is cured in chestnut leaves and sometimes washed in marc or cognac. It has a soft to semisoft texture and a mild lemony flavor, and is best from late spring to early fall.
A soft yeast roll with a characteristic floury finish. Baps are popular in Scotland as hot breakfast rolls.
Bar cookie -
A cookie made by spooning a batter or soft dough into a baking pan. The mixture is baked, cooled in the pan and then cut into bars, squares or diamonds.
Barbecue sauce -
A sauce used to baste barbecued meat; also used as an accompaniment to the meat after it`s cooked. It is traditionally made with tomatoes, onion, mustard, garlic, brown sugar and vinegar; beer and wine are also popular ingredients.
Barbecue; barbeque -
n. 1. Commonly referred to as a grill, a barbecue is generally a brazier fitted with a grill and sometimes a spit. The brazier can range anywhere from a simple firebowl, which uses hot coals as heat, to an elaborate electric barbecue. 2. Food (usually meat) that has been cooked using a barbecue method. 3. A term used in the United States for an informal style of outdoor entertaining where barbecued food is served. barbecue v. A method of cooking by which meat, poultry or fish (either whole or in pieces) or other food is covered and slowly cooked in a pit or on a spit, using hot coals or hardwood as a heat source.
A light, fruity red wine from northern Italy, similar to Valpolicella. Bardolino is best drunk young.
Barley sugar -
A hard, lemon-flavored candy that was originally made from barley water to which sugar had been added. It`s now more often made with plain water, with tartaric acid added to achieve a similar flavor and texture.
From the Piedmont region, this exceptional Italian red wine, made from Nebbiolo grapes, is known for its lush bouquet and robust body.
In England, a large cut of beef (50 to 100 pounds, depending on the size of the animal) usually consisting of a double sirloin. A baron of beef is generally roasted only for traditional or ceremonial occasions. In France, a baron refers to the saddle and two legs of lamb or mutton.
Called the "royal herb" by ancient Greeks, this annual is a member of the mint family. Fresh basil has a pungent flavor that some describe as a cross between licorice and cloves. Basil is a summer herb but can be grown successfully inside during the winter in a sunny window. Choose evenly colored leaves with no sign of wilting. Refrigerate basil, wrapped in barely damp paper towels and then in a plastic bag, for up to 4 days.
Baton; batonnet -
[ba-TAWN , , ba-tawn , -NAY]
1. Culinarily, this French word describes a white loaf of bread that`s somewhat smaller than a baguette. 2. The term can also refer to various small, stick (baton) shaped foods - such as vegetables or pastries - that may or may not have a filling.
An uncooked, semiliquid mixture (thick or thin) that can be spooned or poured, as for cakes, muffins, pancakes or waffles. Batters are usually mixtures based on flour, eggs and milk. They can also be used to coat food before frying, as in batter-fried chicken.