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Glossary

This page contains a glossary of words and phrases which you may find on this website, along with their explanations.


Bain marie :
A bain marie is using a water bath made by putting a pan or bowl of food over a pan of hot water which should be kept at just below boiling point. It is used to melt food or to keep delicate sauces and soups hot without further cooking, or for foods which spoil if cooked over a direct heat source.
Bain marie, melt - pictures
Bain marie - podcast
Baking Sheet or Tray:
A flat rectangular metal pan, often with a rolled-up edge, used for baking.
Pictures of this and other related items
Balloon Mixer or Whisk:
A hand or electric mixer with a rounded balloon shaped end.
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Barbecue:
To cook outdoors on a rack or spit, usually over a charcoal fire.
Bard:
To cover the breast of poultry (e.g. chicken, turkey), or game birds (e.g. pheasant), with pieces of bacon fat to stop it drying out during cooking.
Basil:
Is a low growing herb giving a sweet and pungent flavour.
Cultivation:Basil is originally native to Iran, India and other tropical regions of Asia, having been cultivated there for more than 5 ,000 years. It grows best in hot, dry conditions. There are many varieties of basil, including sweet basil, Thai basil, lemon basil and holy basil.
Uses:
It is popular in both Indian cuisine and that of Thailand, Vietnam, Cambodia, and Laos. It is also popular in European cooking, particularly Italian, and is usually added to tomato based sauces for pasta. It is and is also one of the main ingredients of the olive oil and herb pasta sauce "pesto". It is generally added at the last moment, as cooking quickly destroys the flavour.
Health value: Scientific studies have established that compounds in basil oil have potent antioxidant, anti-cancer, anti-viral, and anti-microbial properties.
basil picture
Baste:
To moisten meat, poultry or game during roasting or grilling by spooning over the juices and melted fat in the tin.
Baste - pictures
Baste - podcast
Batter:
Flour liquid and other ingredients mixed together to form a thin creamy consistency used to coat food.
Beat:
To mix ingredients together quite vigorously using a wooden spoon, folk or hand mixer.
Beat - pictures
Beat - podcast
Beaters:
A mixer for beating eggs or whipping cream.
Bind:
To add a liquid such an egg or melted fat to a dry mixture to hold it together.
Bind - photographs
Bind - podcast
Blanch:
To use boiling water (either by plunging food briefly into boiling water or by placing food in cold water and then bringing to the boil) to achieve one of a number of things. These include: whitening the food, retaining its colour, loosening the skin, removing flavours that would be too strong or destroying bacteria before freezing.
Blanch - photographs
Blanch - podcasts
Blend:
To mix together using a blender or food processor, to make a liquid of smooth mixture
Blender:
An electrical appliance with whirling blades for chopping, mixing, or liquefying foods.
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Blind-baking:
Blind-baking refers to the process of baking a pie crust without the filling. It is used when the filling that cannot be baked with the pie, such as a cream pie, or when the filling has a shorter baking time than the crust. Blind baking a pie crust can also help prevent the pie crust from becoming soggy from its filling.
Blind-baking - pictures
Blind-baking - podcasts
Boil:
To cook in a liquid, usually water or milk, at a temperature of 100C or 212F
Boil - pictures
Boil - podcasts
Bolt (Flour):
To pass flour through a fine cloth to ensure an even light texture.
Bolt - pictures
Bolt - podcasts
Bottle opener:
A device that enables the removal of metal bottle caps from bottles. More generally, it might be thought to include corkscrews used to remove cork or plastic stoppers from wine bottles.
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Bouquet garni:
A small bunch of herbs tied together and often placed in muslin used to flavour stocks and stews. It is generally removed before the dish is served.
Braise:
To cook food in a small amount of liquid in a tightly covered pan. The food is simmered in the pan and may be bowned before braising.
Braise - podcasts
Braising or roasting pans:
These are similar to casserole dishes; they are wide dishes that provide space to cook a roast (chicken, beef, or pork). They can have handles, and may have a cover. Braising pans can be ceramic or metal. Roasters are usually made of heavy gauge metal so that they may be used safely on a cooktop following roasting in an oven. They are usually oblong or oval.
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Bread bin:
A container used to keep bread or cake in.
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Breadcrumb making:
Taking stale bread and pulling off very small pieces that can be used to make puddings or to coat foods.
Breadcrumb making - pictures
Breadcrumb making - podcasts
Brine:
A solution of salt and water in which food is placed so the solution fully covers it. It is a process usually before pickling.
Brown:
Place food, such as meat in a pan or under a grill and make brown or golden by lightly frying or grilling.
Brown - pictures
Brown - podcasts
Brulee:
A dish, usually dessert, that has been sprinkled with sugar and grilled until crusted and caramel.

Burns Night Crannachan
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