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Terms in Ingredients

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Bakers cheese
Common term that covers all unripened soft cheeses. Low-medium fat soft cheeses with a tangy flavor are good for baking because it retains a moist texture. Other unripened cheeses include More…
Baking powder
A raising agent used in making biscuits, breads and particularly cakes. It consists of bicarbonate of soda (alkaline), cream of tartar (tartaric acid) with a dried starch or flour. You can More…
Balsamic vinegar
Vinegar made from grape juice, reduced and thickened before fermentation over several years in oak or chestnut barrels. The older and more expensive the vinegar, the greater the flavour and More…
Barbados sugar
A sugar made from the first stage of crystallisation. Crude, brown and sticky, Barbados sugar is rather like crystallised treacle, and has a strong taste.
Barley
The earliest known cereal to be cultivated by man. Although it was used for bread-making before wheat it is low in gluten and thus makes poor bread. Pearl barley is used in cooking, it is More…
Basmati rice
A scented tasting long-grain white rice with slim, pointed grains. Brown basmati is also available. Used particularly in pilafs and salads and in Indian and Middle Eastern cooking as an More…
Baste
To keep foods moist during cooking with a sauce, pan juice or wine.
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