Pasta Sauté Sauté Sauté Sautéing derives from the French word sauté meaning ‘jumped, bounced’ which reflects the method of tossing while cooking. Braise Braise Braising is a culinary term for cooking large joints/cuts of meat, poultry, or vegetables in enough liquid to partially Bouquet Garni Bouquet Garni A bouquet garni is a bundle of fresh herbs, that are tied together and placed in the pot Blind Baking Blind Baking The process of Blind Baking is where a pastry case is virtually baked on its own before any Blanche Blanche Blanching is a cooking process in which vegetables or fruit are plunged into boiling water for very little time Bisque Bisque Bisque is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth of crustaceans. It Bavarois Bavarois Bavarois is a dessert consisting of Bavarian cream, which is milk thickened with eggs and gelatin, into which whipped cream Baste Baste Baste To keep your Roast Joint as moist as possible Basting is essential. There are several ways to Baste, you Bain‑marie Bain‑marie Bain-Marie known as a water bath or double boiler is a piece of equipment used in cooking to heat various Croquettes Croquettes Croquettes A croquette is a small cylinder of food consisting of fillings such as finely chopped meat, seafood, cheese, « Previous 1 … 29 30 31 32 33 … 54 Next »
