- 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 cause semisolid pieces of coagulated protein to develop in a dairy product. This can occur when foods such as milk or sour cream are heated to too high a temperature or are combined with an acidic food, such as lemon juice or tomatoes.
Industry:Culinary arts
To cut meat away from the end of a rib or chop to expose the bone, as with a lamb rib roast.
Industry:Culinary arts
A mixture of equal parts cream and milk. It has about 12 percent milk fat and cannot be whipped.
Industry:Culinary arts
A thick, intense meat-flavor gel that's often used as a foundation for soups and sauces. Demi-glace is available in gourmet shops or through mail-order catalogs.
Industry:Culinary arts
To allow a food, such as tea, to stand in water that is just below the boiling point in order to extract flavor or color.
Industry:Culinary arts
Buttermilk is a low-fat or fat-free milk to which a bacterial culture has been added. It has a mildly acidic taste. Sour milk, made from milk and lemon juice or vinegar, can be substituted in baking recipes.
Industry:Culinary arts
To mix ingredients with a spoon or other utensil to combine them, to prevent ingredients from sticking during cooking, or to cool them after cooking.
Industry:Culinary arts
A method of gently mixing ingredients without decreasing their volume. To fold, use a rubber spatula to cut down vertically through the mixture from the back of the bowl. Move the spatula across the bottom of the bowl, and bring it back up the other side, carrying some of the mixture from the bottom up over the surface. Repeat these steps, rotating the bowl one-fourth of a turn each time you complete the process.
Industry:Culinary arts
A southern Italian cheese made from cow's milk. Provolone is firm and creamy with a mild, smoky flavor. Because it melts so well, it is an excellent cooking cheese.
Industry:Culinary arts
A granular pasta popular in North Africa that's made from semolina. Look for it in the rice and pasta section of supermarkets.
Industry:Culinary arts
