Category: B

This term derived from the French expression “barbe-a-queue,” meaning “beard-to-tail” – originally referred to the practice of roasting or grilling an entire animal affixed to a spit and cooked over a bed of fiery hot coals. Today, the activity is more commonly regarded as a casual means of hosting an outdoor gathering. The food typically…

In British culinary vernacular, the phrase “baking blind” pertains to the act of pre-baking pastry shells for flans, pies, tarts, and similar dishes.  

The procedure of dry heating foodstuffs in an oven is a versatile technique employed for an extensive assortment of comestibles.  

This is a brief depiction of a diminutive assortment similar to that of a pearl onion, albeit approximately half its magnitude, roughly measuring one-half to one inch in width. These minuscule pale onions are characterized by their delicate and subdued flavor and are commonly presented in a butter or cream sauce.  

In contemporary times, a location where victuals are provided and served, more commonly referred to as a restaurant, has a very different function than what it was originally intended for. In the past, this space was designated for the safekeeping of valuable commodities, specifically casks of wine.  

One may find an assortment of condiments comprising a substantial quantity of butter.  

This particular squash is a winter variety, characterized by its unique spoon-like shape and elongated, slender neck. Its exterior boasts a pale orange hue and has a relatively light weight, typically around two to three pounds. However, when compared to the highly-praised Hubbard squash, this variety falls short due to its often dry and grainy…

A condiment similar to hard sauce, in that it is uncooked and primarily consists of butter and sugar. Nevertheless, egg yolks and an assortment of flavorings are frequently incorporated. Buttercream is a smooth, velvety frosting that is typically made using butter and powdered sugar. This type of frosting is often used for decorating the tops…

Butter, a dairy product composed of yellow adipose cells, can be found in varying abundance in different milk products. Typically, the more yellow the product appears, the higher its fat content, unless the color has been artificially enhanced.  

This term refers to a culinary preparation where butter is incorporated, not as an ingredient like in cakes, but as a sauce or seasoning as seen in hot vegetable dishes. Additionally, it can also be used to describe crumbs that are heated in butter and used as a garnish.