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Cooking Dictionary
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B
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Braise - to cook meat by searing in fat, then simmering
in a covered dish in small amount of moisture.
Bran - the tough, outer covering of the endosperm of
various types of grain kernels; has a high fiber and B vitamin
content and is usually removed during milling; used to enrich
baked goods and as a cereal and nutrient supplement.
Bratwurst - a fresh German sausage made from pork
and veal, seasoned with ginger, nutmeg and coriander or caraway
seeds.
Bread - 1. A food baked from a dough or batter made with
flour or meal, water or other liquids and a leavener. 2. To coat
a food with flour, beaten eggs and bread crumbs or cracker crumbs
before cooking.
Bread Flour - is an unbleached, specially formulated,
high-gluten blend of 99.8 percent hard-wheat flour, a small amount
of malted barley flour (to improve yeast activity) and vitamin
C or potassium bromate (to increase the gluten's elasticity and
the dough's gas retention). It is ideally suited for yeast breads.
Brine - a solution of salt and water used in pickling.
Brine draws natural sugars and moisture from foods and forms
lactic acids which protects them against spoilage. Usually the
strongest brine used in food processing is a 10% solution, made
by dissolving 1.5 cups of salt in 1 gallon of liquid, or 6 tablespoons
of salt for each quart of liquid.
Brioche - a yeast-raised cake baked to a rich brown usually
circular in shape, with a smaller round on top. It is different
from other raised doughs in that eggs are added, giving it a
characteristic golden tinge, also it is raised in the refrigerator
overnight.
Broccoflower - a light green cauliflower that is
a cross between broccoli and cauliflower, with a milder flavor
than either vegetable.
Broccoli - Italian for cabbage sprout and used to describe
a member of the cabbage family with a tight cluster (called a
curd) of emerald green florets on top of a stout, paler green
edible stalk with dark green leaves.
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