Mindblown: a blog about philosophy.
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Caerphilly cheese
Caerphilly cheese is one of the nine traditional cheeses of the British Isles and has been enjoyed since around 1830. Originally made from the milk of Hereford cows in Wales, this cheese was traditionally full cream. Today, it is mainly produced in the West country of England. Caerphilly cheese has a mild flavor and a…
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Cabernet sauvignon
Cabernet Sauvignon is a type of varietal red wine that is produced in California. This grape is also grown in Bordeaux for red wines, and its quality is now being recognized as comparable to that of Bordeaux wines. Cabernet Sauvignon is gaining popularity as a premium wine and is being considered a direct competitor to…
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Butterscotch
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…
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Buck rarebit
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…
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Buche de noel
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…
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Brut
The term “Brut” is a French word that is commonly used to refer to the driest type of champagne available.
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Gravy browning
“Browning” is a substance that is commonly utilized as a coloring agent to add a darker shade to soups, gravies, and other similar dishes. While a variety of proprietary brands of browning agents are commercially available, it is also possible to create this substance at home using one of the following methods: (1) By heating…
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Broiling
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…
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Brining
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.
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Brill
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…
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