To cook in oven by dry heat.
Bannocks: Scotch cakes made of
barley or oatmeal.
Barbecue: To roast on a rack over
heat or on a spit, usually basting with a sauce.
Basil: A pot herb known best for its
culinary use, basil has also earned a considerable
symbolic and medicinal reputation, particularly in Asia and Europe. In
India it is sacred to Vishnu; in Jewish lore the herb provided strength
during fasts. For the Greeks basil has symbolized hate, for Italians
love and for French royalty.
To moisten with marinade or with
pan juices during broiling
or roasting to prevent drying of the surface.
A flour-liquid mixture that is thin
enough to pour.
Bay leaves: Leaves from a species
Beat: To mix with a brisk,
regulation motion that lifts mixture over and over, introducing the air
and making the mixture smooth.
An alcoholic beverage made from
certain grains, usually
barley, by malting the grain, boiling the product with hops, and
fermenting it with yeast. The hops are usually used to give the beer a
flavor. The process of beer production is called brewing. This beverage
is characterized by a low percentage of alcohol,
containing most of the time only 2 to 5 per cent of alcohol, and
consequently is not very intoxicating.
onion: A sweet onion also called
In the UK, same as US cookies,
small sweet cakes usually
for dessert. In the US, a type of non-yeast bread made of flour,
milk, and shortening, usually served with breakfast - small, and
to what much of the world refers to as scones.
A thick cream soup usually
To immerse food in boiling water
for a short time, than drain and rinsing with cold water, generally in
order to loosen the skin or set color.
Blend: To thoroughly mix two or more
Bake: To bake pastry or pie shell
before it's filled.
degree of fullness on the palate produced by a wine or spirit.
Boil: To cook in steaming liquid in
which the bubbles are breaking on the surface (212 degrees F).
Bouquet of herbs: A sprig each of
thyme, savory, marjoram and parsley.
corn whiskey with an American origin.
To prepare food by browning, then
cooking slowly in a
small amount of liquid in the coven or in a covered pan on the stove
Breaded: Food coated with flour,
eggs and crumbs.
A green bitter vegetable
unless harvested young.
Looks like broccoli but has skinnier stalks. The leaves, stems and
are eaten. Really good sautéed with garlic and olive oil and
Broil: To cook over or under direct
Broth: Liquid in which meat has been
term used for the driest of the champagnes.