Glossary
Absorb
In cooking terms, absorb is generally used as the verb that describes food soaking up/drinking in a liquid and thus reducing the liquid’s external presence and resulting in an expansion of the food.
Aperitif
An aperitif is a small drink of alcoholic liquor, wine or cocktail that is served before a meal to stimulate one’s appetite. The term is French and comes from the Latin verb aperire, which means “to open”.
Bain-marie
A bain-marie is used when cooking delicate dishes that require gentle heat. It is most commonly used for melting chocolate, making custards or cooking a souffle. To create a bain-marie one can place a container in a pan of warm water, which can then surround the container with gentle heat; the ingredients are then placed in the container. For this method either the oven or top of the hob can be used. Alternatively, some bain-marie methods require the container to sit out of the water above it, allowing the container to be heated by steam as opposed to being surrounded by warm water as aforementioned.
Balloon whisk
A whisk is a kitchen utensil that is used to introduce air into a mixture when cooking. Typically whisks are made from robust metal strands, looped inside each other and joined to a large handle. A balloon whisk has a loose teardrop shape, like a hot air balloon, and is especially effective in introducing large amounts of air to batter or dough.
Barbecue
A barbecue is a grill that can be electric or heated by coals and is a popular way of cooking food in the summer. Barbecue may also refer to an informal style of outdoor entertaining where barbecued food is served. Prawns and meats are often marinated before being placed on the barbecue for cooking.
Baste
To baste means to add flavour by coating a seasoned liquid to meat or food at intervals to help enhance flavours and keep it moist. Meat is most commonly basted, although other foods can be basted as well. Often, a basting brush or bulb baster is used for additional control and efficiency.
Bay leaf
The bay leaf is an aromatic herb that comes from the evergreen bay laurel tree, native to the Mediterranean where the ancient Greeks and Romans viewed it as a symbol of honour, celebration and triumph. Bay leaves are used to flavour soups, stews, vegetables and meats, although they are usually removed before serving the dish. When cooking with bay leaves one must be aware that overuse of this herb can make a dish bitter.
Bearnaise
Bearnaise sauce is a classic French sauce made with a reduction of vinegar, white wine, tarragon and shallots, and finished with egg yolks and butter. Bearnaise is served with meat, fish, eggs and vegetables.The Food Standards Agency recommends that pasteurised eggs should be used in any dish in which the egg will not be completely cooked, such as Bearnaise sauce. Pasteurised egg is available in frozen, liquid or powder form.
Beat
To beat means to stir quickly in circular motions. 100 strokes by hand is roughly the equivalent of 1 minute of using an electric mixer. Beating is usually referes to whisking eggs.
Bechamel
Also known by its Italian name, balsamella, bechamel is a basic French white sauce given extra flavour by infusing the milk with various ingredients such as celery or onion. Bechamel forms the basis of numerous other sauces and its thickness is generally dependent on the proportion of flour and butter to milk. It was named after its inventor, Louis XIV's steward Louis de Bechamel.
Benedict
Eggs Benedict is a breakfast or brunch dish that consists of two toasted English muffin halves, each topped with a slice of bacon or ham, a poached egg and a dollop of hollandaise sauce. Eggs Florentine is an alternative to the dish that substitutes the ham or bacon with spinach.
Blanch
Blanching refers to the process of plunging food (usually vegetables and fruits) into boiling water for just a few seconds or minutes before plunging into cold water to stop the cooking process. This preserves colour and texture and can be used to rid food of overpowering flavours. Blanching also firms the flesh, aiding the process of loosening nut or tomato skins. Blanching can also be used to par-cook food, before roasting for example.
Blitz
Blitzing is commonly defined as a “sudden swift, vigorous attack to destroy or demolish”. In cooking, blitzing is generally associated with mixing and chopping ingredients simultaneously at speed and is usually done using a food processor. A food processor can quickly mix, chop, dice, slice, shred, grind or puree food at high speed. The majority come with a standard set of attachments including an S-shaped chopping blade and several disks for slicing and shredding.
Boil
"Bring to the boil" is the phrase used to describe heating a liquid until bubbles break the surface (100°C for water at sea level). Boiling as a cooking process refers to immersing food in boiling liquid in order to cook it.
Bolognese
Bolognese (often known simply as ragu) is an all-purpose, thick Italian sauce made from minced beef and tomatoes. It can form the basis of lasagne or be served with spaghetti. Slow cooking is required in order to produce a thick and rich consistency.
Bordeaux
Bordeaux is a region in southwest France that is known for producing wines that have an elegant richness and fragrance. Bordeaux is the largest fine-wine district in the world. Some of the best red Bordeaux (also known as clarets) include Médoc, Margaux Saint-Emilion, Pauillac and Pomerol, while fine white Bordeaux wines include Sauternes, Barsac and Graves
Bordelaise
‘A la bordelaise’ is a French term meaning "of or from Bordeaux" and referring to dishes served with Bordelaise, which is a sauce made with red or white wine, stock, bone marrow, shallots, parsley and herbs, and is usually served with broiled meats.
Bouillon
A bouillon is a broth made by cooking vegetables, poultry, meat or fish in water. The liquid that is strained off after cooking is the bouillon, which can be used as a base for soups and sauces.
Bourguignon
Bourguignon refers to the French term for "as prepared in Burgundy", Burgundy being one of France's most famous good food and cooking regions. Meat (usually beef, as in boeuf bourguignon) is typically braised in red wine with onions and herbs, and usually garnished with mushrooms and white onions to make a stew.
Braise
Braising is a cooking method which involves cooking meat or vegetables by first browning in fat, and then cooking them slowly in a covered pan with a small amount of liquid at low heat for a long period of time. This develops the flavours and tenderises the meat by gently breaking it down. Using a tight-fitting lid is important to prevent the liquid from evaporating.
