- Industry: Culinary arts; Garden; Home
- Number of terms: 4206
- Number of blossaries: 0
- Company Profile:
Developed by the experts at Better Homes and Gardens, BHG.com is the premiere home and family site on the Web, and the interactive companion to Better Homes and Gardens magazine. BHG.com helps people turn home, cooking, and gardening inspiration into action.
To apply a cooked or uncooked topping, which is soft enough to spread but stiff enough to hold its shape, to cakes, cupcakes, or cookies.
Industry:Culinary arts
To smash food into smaller pieces, generally using hands, a mortar and pestle, or a rolling pin. Crushing dried herbs releases their flavor and aroma.
Industry:Culinary arts
To cook a food in a skillet, broiler, or oven to add flavor and aroma and develop a rich, desirable color on the outside and moistness on the inside.
Industry:Culinary arts
A thick, tart, brown Asian flavoring that comes from the fruit of a tamarind tree.
Industry:Culinary arts
The word gumbo is from an African word meaning "okra. " This creole stew contains okra, tomatoes, and onions as well as various meats or shellfish such as shrimp, chicken, or sausage. It is thickened with a roux.
Industry:Culinary arts
Thin noodles, popular in Asian cooking, that are made from finely ground rice and water. When fried, they puff into light, crisp strands. They can also be soaked to use in stir-fries and soups. Thicker varieties are called rice sticks. Find in Asian markets; substitute vermicelli or capellini for thin rice noodles, linguine or fettuccine for thicker rice sticks.
Industry:Culinary arts
A flat, usually thin, piece of food cut from a larger piece. Also the process of cutting flat, thin pieces.
Industry:Culinary arts
To rub food, such as hard cheeses, vegetables, or whole nutmeg or ginger, across a grating surface to make very fine pieces. A food processor also may be used.
Industry:Culinary arts
To cook a food, especially meat, in a skillet without added fat, removing any fat as it accumulates.
Industry:Culinary arts
Made of the liquid pressed from ground soybeans, soymilk can be a good substitute for cow's milk for people who do not consume dairy products. Plain, unfortified soymilk offers high-quality proteins and B vitamins. Substituting soymilk for regular milk is possible in some cases, though the flavor may be affected. Experiment to see what is acceptable to you.
Industry:Culinary arts
