- Industry: Culinary arts; Garden; Home
- Number of terms: 4206
- Number of blossaries: 0
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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.
In cooking, this French word, meaning "made of rags," refers to thin strips of fresh herbs or lettuce.
Industry:Culinary arts
To decrease the volume of a liquid by boiling it rapidly to cause evaporation. As the liquid evaporates, it thickens and intensifies in flavor. The resulting richly flavored liquid, called a reduction, can be used as a sauce or as the base of a sauce. When reducing liquids, use the pan size specified in the recipe, as the surface area of the pan affects how quickly the liquid will evaporate.
Industry:Culinary arts
A dry ingredient made from natural animal protein that can thicken or set a liquid. Gelatin is available in unflavored and flavored forms. When using, make sure the gelatin powder is completely dissolved.
Industry:Culinary arts
Stuffed savory Chinese pastries with flour wrappers ususally served in soups.
Industry:Culinary arts
French term for small, hot or cold portions of savory food served as an appetizer.
Industry:Culinary arts
To heat a solid food, such as chocolate, margarine, or butter, over very low heat until it becomes liquid or semi-liquid.
Industry:Culinary arts
A seasoned liquid in which meat, poultry, fish, shellfish, or vegetables are soaked to flavor and sometimes tenderize them. Most marinades contain an acid, such as wine or vinegar.
Industry:Culinary arts
A sour liquid that is a byproduct of fermentation. Through fermentation the alcohol from grapes, grains, apples, and other sources is changed to acetic acid to create vinegar.
Industry:Culinary arts
A soft wheat blend with less starch than cake flour. It is used for making pastry.
Industry:Culinary arts
To cut food, often fresh herbs or dried fruit, with kitchen shears or scissors into very small, uniform pieces using short, quick strokes.
Industry:Culinary arts
