Instructions: Blanquette
blahn-KEHT A rich, creamy stew made with veal, chicken or lamb, button mushrooms and small white onions. The name comes from the French word blanc, meaning "white."

blender
A small electrical appliance that uses short rotating blades to chop, blend, puree and liquefy foods. Because blender containers are tall and narrow, air is not incorporated into the food so this appliance will not "whip" foods such as egg whites and cream. Blenders can be used for making soups, purees, sauces, milkshakes and other drinks, as well as for chopping small amounts of foods such as bread crumbs and herbs. See also IMMERSION BLENDER.

bleu
BLUEH A French term used for a steak cooked so rare that it is barely warmed through. A POINT is the next step, which means the steak is cooked rare.

bloom
1. Pale gray streaks and blotches that appear on the surface of chocolate. Bloom is a result of COCOA BUTTER forming crystals on the chocolate, usually caused by the chocolate being stored in too warm an environment. see also CHOCOLATE.

2. The pale gray film found on the skin of fruits such as grapes and plums. Fruit bloom is simply natures waterproofing and completely harmless.

3. A natural, invisible, protective coating found on eggshells. This covering is washed off when USDA-graded eggs are sanitized; producers then replace it with a thin film of mineral oil.

boil

"Bring to a boil" refers to heating a liquid until bubbles break the surface (212F for water at sea level). The term also means to cook food in a boiling liquid. A "full rolling boil" is one that cannot be dissipated by stirring. See also HIGH-ALTITUDE COOKING AND BAKING.

bombe; bombe glacee
BAHM; bahm glah-SAY A frozen dessert consisting of layers of ice cream or sherbet. The ice cream is softened and spread, one layer at a time, in a mold. Each layer is hardened before the next one is added. The center of a bombe is often custard laced with fruit. After its frozen solid, the bombe is unmolded and often served with a dessert sauce. The original bombe molds were spherical; however, any shape mold may be used today.

boh nah-pay-TEE A French phrase with any of various meanings related to having a good (bon) appetite (appetit) such as "have a good meal," (I wish you a) "hearty appetite" or "enjoy your meal." Bon appetit has long been Julia Childs television sign-off.

bonne femme, a la
bohn FEHM; bohn FAM Literally translated as "good wife," the term bonne femme describes food prepared in an uncomplicated, homey manner. Sole bonne femme is a simply poached fish served with a sauce of white wine and lemon juice, and often garnished with small onions and mushrooms.

bonne-bouche
bahn-BOOSH French for "tasty little bite," referring to any of various small enticements such as a snack, tidbit or HORS DOEUVRE.

bouchee
boo-SHAY The French word for "mouthful," a bouchee is a small PUFF PASTRY shell filled with various savory preparations such as creamed seafood.

bouillon
BOOL-yahn Any broth made by cooking vegetables, poultry, meat or fish in water. The liquid that is strained off after cooking is the bouillon, which can form the base for soups and sauces.

boule
BOOL French for "ball," referring culinarily to a round loaf of white bread. Also called miche.

bouquet garni
boo-KAY gahr-NEE A bunch of herbs (the classic trio being parsley, thyme and bay leaf) that are either tied together or placed in a CHEESECLOTH bag and used to flavor soups, stews and broths. Tying or bagging the herbs allows for their easy removal before the dish is served.

bourguignonne, a la
boor-gee-NYON The French term for "as prepared in Burgundy," one of Frances most famous gastronomic regions. Meat (usually beef, as in boeuf bourguignonne) is braised in red wine and usually garnished with small mushrooms and white onions. For information on fondue bourguignonne see listing for fondue.

braise
BRAYZ A cooking method by which food (usually meat or vegetables) is first browned in fat, then cooked, tightly covered, in a small amount of liquid at low heat for a lengthy period of time. The long, slow cooking develops flavor and tenderizes foods by gently breaking down their fibers. Braising can be done on top of the range or in the oven. A tight-fitting lid is very important to prevent the liquid from evaporating.

bran
The outer layer of grains (such as wheat or oats) that is removed during milling. Bran is a good source of carbohydrates, calcium, phosphorus and fiber. Its found in cereals and baked goods and can be purchased at health-food stores and most supermarkets.

brine
A strong solution of water and salt used for pickling or preserving foods. A sweetener such as sugar or molasses is sometimes added to brine.

brodo
BROH-doh The Italian word for "broth."

broth
A liquid resulting from cooking vegetables, meat or fish in water. The term is sometimes used synonymously with bouillon.

brown
To cook quickly over high heat, causing the surface of the food to turn brown while the interior stays moist. This method not only gives food an appetizing color, but also a rich flavor. Browning is usually done on top of the stove, but may also be achieved under a broiling unit.

brown sauce
Known in France as espagnole sauce, brown sauce is used as a base for dozens of other sauces. Its traditionally made of a rich meat stock, a MIREPOIX of browned vegetables, a brown ROUX, herbs and sometimes tomato paste. See also SAUCE.

bruise
BROOZ In cooking, to partially crush an ingredient in order to release its flavor. Bruising a garlic clove with the flat side of a knife crushes without cutting it.

brule
broo-LAY The French word for "burned," as in CREME BRULEE.

brunch
A combination of breakfast and lunch, usually eaten sometime between 11 A.M. and 3 P.M. Sunday brunch has become quite popular both for home entertaining and in restaurants. Though brunch is thought of as an American tradition, H. L. Mencken tells us that it was popular in England around 1900 . . . long before it reached the United States.

brunoise
broo-NWAHZ A mixture of vegetables that have been finely diced or shredded, then cooked slowly in butter. The brunoise is then used to flavor soups and sauces.

brush
To apply a liquid (such as melted butter or a glaze) with a pastry (or basting) brush to the surface of food such as meat or bread.

buffet
Culinarily, a buffet is a meal where guests serve themselves from a variety of dishes set out on a table or sideboard.

Bundt pan
BUHNT Originally the trademark name of a TUBE PAN with fluted sides, "Bundt pan" is now the general name of any of that style of cake pan. To prevent a cake from sticking to this pan, its extremely important that all the creases of the fluted sides are well greased before pouring in a batter.

butter substitute
Synthesized substances created to replace fat in a variety of foods. To date, the Food and Drug Administration (FDA) has only approved two of these substitutes-Simplesse and Leanesse. Simplesse, manufactured by NutraSweet, is composed of milk protein and egg whites. This all-natural fat substitute is very low in calories and cholesterol free. Its used in a variety of foods including frozen dairy products, yogurt, cheese spreads and salad dressings. Leanesse, a ConAgra product, is made from oat flour (Oatrim) through a heating-and-cooling process that produces a flavorless gel that imitates the texture of fat. Its used in foods such as frozen dinners and energy bars.

Yet to receive FDA approval is the much-touted Procter & Gamble product, Olestra. This no-calorie, sucrose-polyester fat substitute is a composition of sugar and fatty acids, embodied in a molecule so large that it moves right through the human system without a trace. Olestra contributes the same cooking benefits (such as crispy French fries) and flavor as fat, but without the associated risks. Although it was discovered in 1968 and has a decade-old petition filed with the FDA for use (in shortening, oils and snacks), Procter & Gamble still awaits approval for this landmark food additive that could change the way America eats (or certainly the way it gains weight). See also FATS AND OILS.

butterfly
In cooking, to split a food (such as shrimp) down the center, cutting almost but not completely through. The two halves are then opened flat to resemble a butterfly shape.

butyric acid
byoo-TIHR-ihk Found chiefly in butter, this natural acid not only produces butters distinctive flavor but also causes the rancid smell in spoiled butter. Butyric acid, also called butanoic acid, is also found in some fruits and is produced synthetically to be used as a flavoring agent in various food products.

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