| Total number of definitions found: 546 |
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- 81. Beurre Noisette
- (burr-nwah-zet) (French) Butter that tastes like hazelnuts, achieved by melting butter until it turns a golden brown.
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- 82. Biscochitos
- Anise seed cookies.
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- 83. Bitters
- (Angoustra bitters) A liquid combination of cloves, cinnamon, quinine, nutmeg, rum, dried fruits, and other root and herbal extracts. They are mostly used in drinks.
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- 84. Bittersweet or semisweet chocolate
- This is the chocolate most often called for in cake and cookie recipes. 'Bittersweet' and 'semisweet' are often used interchangeably, though bittersweet generally has more chocolate 'liquor' (the paste formed from roasted, ground cocoa beans). Most semisweet chocolate contains at least 35% chocolate liquor, while some fine bittersweets contain 50% or more. Bittersweet and semisweet chocolate have a deep, smooth, intense flavor that comes from the blend of beans used rather than added dairy products. Sugar, vanilla, and cocoa butter are added to the liquor to lend an even richer taste.
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- 85. Black beans, salted
- An important Chinese ingredient, black soybeans are cooked and fermented with salt and spices, resulting in a pungent, soft bean with a distinctive salty flavor. This unusual item is used in steamed, braised, and stir-fried dishes, giving them a rich, complex flavor.
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- 86. Black Cow
- An ice cream soda made with vanilla ice cream and cola.
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- 87. Black Rice
- Milled rice is white, but the outer bran layer can be brown, red or black. In the case of black rice, the raw grains look charred and the cooked ones are the color of blackberries.
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- 88. Blackstrap Molasses
- Unrefined molasses which has a bitter taste.
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- 89. Blanch
- To place foods in boiling water briefly either to partially cook them or to aid in the removal of the skin (i.e. nuts, peaches, tomatoes). Blanching also removes the bitterness from citrus zests.
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- 90. Blind Bake
- To bake a pie crust without the filling. Metal weights or dried beans are usually used to keep the pastry from bubbling.
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