Culinary Dictionary: Letter B
Today, we’re doing letter B of our food dictionary. There are so many food terms starting with the letter B, that I had to pick and choose which to keep and which to leave out. I didn’t want to include terms that are too basic, self-explanatory, or would insult people’s intelligence. At the same time, I left out words that are too obscure and might be of little use to my readers. I hope this selection is a good middle of the road.
Blind bake: expression that means baking a pastry shell before it is filled.
Barquette: boat-shaped pastry shell.
Bloom: soften gelatin in cold water before use.
Bonne femme: literally “good wife”, describes uncomplicated, home-style food.
Brown butter: butter that is melted over low heat until it becomes brown. If cooked longer, it becomes black butter.
Bruise: lightly crush an ingredient to release its flavor.
Brunoise: mixed vegetables cut into small pieces and cooked in butter.
B’stilla: also called b’steeya or bastilla is a Moroccan pastry made of warqa (a phyllo like dough) and generally filled with chicken and ground almonds.
Bullshot: a drink made of vodka, Worcestershire sauce, and Tabasco sauce.