Mindblown: a blog about philosophy.

A type of oblong-shaped cake that features two distinct colors is commonly referred to as a “Battenberg cake.” Typically, this cake is coated in a layer of almond paste.  

The act of intermittently pouring hot fat or liquid over meat, poultry, or similar dishes while they are being baked or roasted is known as basting. This process is employed to enhance the texture, flavor, and appearance of the dish. Typically, a long-handled spoon or basting tube is used for this purpose.  

When served as a roast, the two uncut loins and legs of lamb or mutton are referred to as “saddle of lamb” or “saddle of mutton.” In comparison, a “baron of beef” is composed of the two uncut sirloins, left in their bone structure, and is likewise served as a roast.  

The act of placing slices of fat on top of a bird’s breast prior to roasting is performed to prevent the flesh from becoming excessively dry.  

A variety of hazelnut that originates from Spain is typically subjected to kiln-drying to promote its longevity.  

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.