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Cooking Dictionary Results
B
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Baby Back Ribs - a fabricated cut of the pork primal
loin; a slab of ribs weighing 1.75 pounds or less.
Backribs - a fabricated cut of the pork primal loin; consists
of the ribs cut from the anterior end; also known as country-style
spareribs.
Bacon - a fabricated cut of the pork carcass, cut from
the sides and belly; consists of fat interspersed with strands
of meat; it is salted and/or smoked, available sliced or in a
slab.
Bagel - a dense, doughnut-shaped Jewish yeast roll;
cooked in boiling water, then baked, which gives the rolls a
shiny glaze and chewy texture.
Baguette - a long, thin, crisp loaf of French bread.
Bain-marie - The French term for the cooking technique
we call a water bath . It consists of placing a container
(baking pan, bowl, soufflé dish, etc.) of food in a large,
shallow pan of warm water, which surrounds the food with gentle
heat. The food may be cooked in this manner either in an oven
or on top of a range. This technique is designed to cook delicate
dishes such as custards, sauces and mousses without breaking
or curdling them. It can also be used to keep cooked foods warm.
Bake - to cook in an oven, surrounding the food with
dry heat of a specific temperature.
Bake Blind (also called blind
baking) - A term for
baking a pastry shell (pie crust) before it is filled. There
are two methods used. 1. The unbaked shell is first pricked all
over with a fork to prevent it from blistering and rising and
then baked. 2. The unbaked shell is lined with foil or parchment
paper, then filled with dried beans or rice, clean pebbles (a
French practice) or specialty pie weights made of metal or ceramic.
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.
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