Category: B

Choose a ham steak that is approximately 1 inch in thickness, and make small cuts in the fat layer at regular intervals to prevent the steak from curling during cooking. Place the steak in a broiling pan and set the broiler to 550°, or on the “broil” setting. Position the pan about 3 inches from…

Butterscotch is a type of toffee that is typically made using butter, sugar, and water. This candy has a distinctively rich and creamy flavor that is beloved by many. In addition to its use as a candy, the term “butterscotch” is also applied to foods that are flavored with brown sugar. Butterscotch is a popular…

A light meal served in Great Britain during high tea or supper is known as “Welsh rarebit with a poached egg.” This savory dish features a Welsh rarebit, which is a warm sauce made from a blend of cheese, milk, butter, and spices, served over a slice of toasted bread. A poached egg is then…

Yule Log, a traditional French Christmas cake, is prepared and decorated to resemble a log. The cake’s foundation is made from a sheet of genoise that is rolled into a log shape. It is then filled and covered with a rich chocolate or mocha buttercream. The buttercream is squiggled with a fork to resemble the…

The term “Brut” is a French word that is commonly used to refer to the driest type of champagne available.  

The culinary practice of exposing food to direct heat is known as “broiling.” This technique is primarily suitable for cooking lean cuts of high-quality meat or fish. However, it is important to note that the term “broiling” is generally used to describe cooking food in an appliance, while the term “grilling” is reserved for the…

To brine food, such as meat or fish that is being pickled or vegetables that are being preserved, is to submerge it in a solution containing salt and water.  

The European Brill is a type of flatfish that bears close resemblance in texture and flavor to the turbot. This fish can be enjoyed in a variety of ways, including boiling it whole, frying it in fillets like sole, poaching it in a white wine sauce as fillets, or baking it as steaks with a…

Roquefort is a type of rich, creamy cheese that features blue veins running throughout. It is produced in close proximity to Lyons, France, and bears a resemblance to the Italian cheese Gorgonzola. The cheese is crafted into small rounds that measure roughly 6 inches in diameter and 2 inches in height, complete with a thin…