Category: B
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Brunch
Late breakfast, early lunch or a combination of both. Although brunch is now a familiar word, the name of this late breakfast, invented in the 1890s by combining the beginning of breakfast with the end of lunch, must have sounded as strange to the late Victorians as lupper, proposed in the 1970s as a name…
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Browning
Discoloration of the cut surfaces of some fruits and vegetables due to enzymatic action. The culinary technique of briefly exposing a dish, typically one that has already been cooked, to a high temperature under a broiler or in a hot oven in order to impart an attractive and inviting golden-brown hue, is commonly referred to…
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Brown
To cook in a small amount of fat until brown.
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Broth
An extract from cooking meat, vegetables, grain, etc. A fluid culture medium (for growing microorganisms). A liquid nutrient made from simmering any food (cereals, meats, vegetables) in liquid. A translucent, delicate broth typically composed of a savory infusion of animal protein, commonly from meat or fish bones. In a literal sense, the term “broth” refers…
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Broil
To cook directly under heat or over an open fire. To prepare sustenance by exposing it to intense heat, typically positioned overhead, as demonstrated by the configuration identified as a broiler.
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Brochette
Skewer or spit made of metal or wood on which chunks of food are fastened before broiling.
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Broasting
A pressure oil cooking process, that is, frying under pressure.
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Brix hydrometer
A hydrometer used for testing the strength of density of a sugar solution.
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Brix/acid ratio
The ratio of the degrees Brix of a juice or syrup to the grams of a specified organic acid contained in the liquid per hundred grams of the liquid.
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Brix
A measure of the density of a solution, that is, degree Brix = percent Sucrose at 20 °C.