Cooking Dictionary Results

B

Broil - to cook the food by placing it a measured distance below direct, dry heat. Most ovens have a broiler section that is used to cook meats, fish and poultry or melt or brown foods.

Broth - a thin soup, or a liquid in which meat, fish, of vegetables have been cooked.

Brown - to produce a brown surface on a food by use of relatively high heat for a brief period of time, giving the food an appetizing color and a richer flavor, keeping the interior moist by sealing in the natural juices.

Brown Sugar - soft, refined sugar with a coating of molasses; can be dark or light, coarse or fine.

Brownie - a cake-like bar cookie, usually made with chocolate and garnished with nuts.

Bruise - to partially crush an ingredient, such as herbs, to release flavor for seasoning food.

Brunoise - finely diced or shredded vegetables, usually cooked in butter or stock, and used to flavor soups and sauces.

Burrito - a flour tortilla made with a filling.

Butter - a fatty substance produced by agitating or churning cream; contains at least 80% milkfat, not more than 16% water and 2 to 4% milk solids; melts into a liquid at approx. 98*F (38*C) and reaches the smoke point at 260*F (127*C).

Butterfly - to cut food almost in half so that when flattened the two halves resemble butterfly wings.

Buttermilk - 1. Fresh, pasteurized skim or lowfat cow's milk cultured (soured) with Streptococcus lactis bacteria; also known as cultured buttermilk. 2. Traditionally, the liquid remaining after the cream was churned into butter.