There are 18 names in this directory beginning with the letter B.
Baby spinach is regular spinach that is harvested earlier, the outcome of this makes the leaves small and more tender. The nutritional information is the same for mature and baby spinach.
cut of meat which is made out of pork. it is usually from the back or the belly of the pig . bacon is eaten in a variety of ways, cooked, grilled, smoked, baked and because of its high fat content it will become crispy in direct heat.
a mixture of a carbonate or bicarbonate and used to increase the mass of the dough. it does so by releasing carbon dioxide gas into a batter through an acid-base reaction, causing bubbles in the wet mixture to expand and thus leavening the dough.
also known as Sodium bicarbonate or sodium hydrogen carbonate, It is a salt composed of sodium ions and bicarbonate ions. it is a base like powder that causes a reaction when combined with an acid like sugar, milk, vinegar etc. this mix creates carbon dioxide which helps the dough rise.
this herb is possibly native to India and very popular in almost every cuisine, it has a few variations like the sweet basil (Italy) , lemon Basil and holy Basil (Asia).
Aromatic leaves of several plants used in cooking. they are not eatable however their flavor and aroma adds up to every dish.
meat from cattle, there are many uses for beef when most common is beef from cows. there are different cuts we use in cooking: short ribs or steak (filet mignon, sirloin steak, rump steak, rib steak, rib eye steak, hanger steak,etc.) . it can be ground or minced for sausages or used as is (spaghetti bolognese for example). we also use inner parts such as: oxtail, liver, tongue, tripe, kidneys heart, brain and anything you can think of.
also known as beef stock, made out of beef bones and root vegetables slow cooked. beef broth is a big flavor enhancer in many dishes.
Beef stock is a liquid with beef parts and marrow bones with the addition of root vegetables. it is cooked for a few hours in order for the flavors to combine and used as a flavor enhancer in many dishes.
Black Beluga lentils
Beluga lentils are smaller than the average lentil, have a perfect round shape and named for the Russian caviar they resemble. they hold their shape very good in cooking and perfect for any dish or salad
Used as a spice for seasoning dishes, originally from south India and cultivated in tropical regions.
prepared from dough, flour and water and usually added yeast to help raise the dough and insert air into it
can be store bought or homemade. making them is easy, cut bread into bite size pieces, sprinkle some olive oil and salt over bread (fresh or stale), put in an oven in a low temperature for about 30 minutes until the bread crumbs are crisp and golden.
most common variety of lentils and probably the kind you would see in every supermarket. they can vary in size and color depends on their origin. their taste is earthy and nutty and are cooked for about 25 minutes.
a kind of sugar with a distinct brown color generated from the presence of molasses. it can be refined or unrefined (crystals).
definition of Butter is a solid dairy product (usually produced from Cow, goat or sheep) made by churning fresh or fermented cream or milk.
buttermilk usually refers to a range of fermented milk drinks. originally the butter milk was the residual liquid which remains after butter is churned. The liquid was left to ferment overnight, which converted the milk sugars into lactic acid. The lactic acid is what makes buttermilk so desirable for baking.
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