| Bain-marie |
A shallow-sided container which is half-filled with water kept just below boiling point. Containers of food are placed in it to keep warm or cook without overheating. A bain-marie is used for cooking custards and other egg dishes and keeping sauces warm. No special container is needed; a roasting tin will do. |
| Baking |
Cooking in the oven using dry heat. |
| Baking Blind |
Method used for cooking flans and tarts without their fillings. Line with greaseproof paper and fill with baking beans or rice. |
| Baking powder |
A raising agent consisting of an acid, usually cream of tartar and an alkali (bicarbonate of soda) which react to produce carbon dioxide. This expands during baking and makes cakes and breads rise. |
| Barding |
Covering dry meat or the breast of poultry or game birds with pieces of bacon or fat to prevent the flesh drying out during roasting. |
| Basting |
Pouring the juices and melted fat over meat, poultry or game which is being roasted to keep it moist. Use a large spoon or a special bulb baster. |
| Beating |
A method of incorporating air into an ingredient or mixture by agitating it vigorously with a spoon, fork, whisk or electric mixer. Also used to soften ingredients. |
| Bicarbonate of soda |
Sometimes used in baking to act as a raising agent. |
| Blanching |
Immersing food quickly in boiling water to whiten it, as in sweetbreads, or to remove skin, e.g. peaches and tomatoes. Vegetables which are to be frozen and kept for a certain length of time are blanched to destroy enzymes and preserve the colour, flavour and texture. |
| Blender |
An electric machine usually consisting of a goblet with rotating blades in the base. Used for purÈeing wet mixtures and grinding dry ingredients. Ideal for making fresh breadcrumbs. |
| Boiling |
Cooking in water or stock at 100'C (212'F). |
| Boning |
Taking the bones from meat or poultry, cutting the flesh as little as possible, so that it can be rolled or stuffed. |
| Bottling |
Term used for preserving food or preserves in glass jars under sterile conditions. This is the final stage for home wine making. |
| Bouillon |
Consommè, unclarified, or beef broth, veal broth. |
| Bouquet garni |
Bunch of herbs used for flavouring, parsley, thyme and bay, tied together or wrapped in muslin for easy removal before serving. |
| Braising |
Cooking method used for cuts of meat, poultry and game which are too tough to roast. It is also good for some vegetables. Use a pan or casserole with a tightly fitting lid so that little liquid is lost through evaporation. Place the meat on a bed of chopped vegetables (called a mirepoix) add sufficient liquid to cover the vegetables and cook on the hob or in the oven. |
| Brining |
Immersing food in a strong salt and water solution. |
| Broth |
The liquid produced by boiling meat or fish bones in water for a long time. Also sometimes called stock. |
| Browning |
Searing the outside surface of meat to seal in the juices. |
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