Glossary B
Deutsch: Broccolini / Español: Broccolini / Português: Broccolini / Français: Broccolini / Italiano: Broccolini
Broccolini in the food context refers to a green vegetable that is a hybrid between broccoli and Chinese broccoli (Gai Lan). It features long, slender stalks topped with small florets, and has a milder, sweeter taste compared to regular broccoli. The entire vegetable, including its tender stems, leaves, and florets, is edible, making it versatile and easy to cook.
Deutsch: Einlegen in Salzlake / Español: Salmuera / Português: Salmoura / Français: Saumurage / Italiano: Salamoia
Brining in the food context refers to the process of soaking food, typically meat or fish, in a solution of water and salt (sometimes with additional flavourings) to enhance its flavour, juiciness, and tenderness. This technique helps food retain moisture during cooking and infuses it with seasonings.
Deutsch: Bagnet / Español: Bagnet / Português: Bagnet / Français: Bagnet / Italiano: Bagnet
Bagnet in the food context refers to a traditional Italian green sauce, particularly from the Piedmont region, called Bagnetto Verde. It is a vibrant and herbaceous condiment made primarily from parsley, garlic, anchovies, capers, and bread soaked in vinegar, all emulsified with olive oil. This sauce is known for its tangy, savoury flavour and is typically served alongside meats and fish, most notably with Bollito Misto (a classic Italian boiled meat dish).
Deutsch: Bisonfleisch / Español: Bisonte / Português: Bisonte / Français: Bison / Italiano: Bisonte
Bison in the food context refers to the meat derived from bison, a large, grazing mammal native to North America and parts of Europe. Bison meat is valued for its rich, slightly sweet flavour and is known for being leaner and lower in fat compared to traditional beef, making it a popular choice for those seeking healthier red meat options.
Deutsch: Bottarga / Español: Botarga / Português: Bottarga / Français: Boutargue / Italiano: Bottarga
Bottarga in the food context refers to a delicacy made from the salted and cured roe (fish eggs) of grey mullet or tuna. This product is especially popular in Mediterranean countries such as Italy, particularly in Sardinia and Sicily, and is also enjoyed in other regions like Spain and parts of North Africa. Bottarga is often compared to caviar but has a distinct texture and a rich, briny flavour.
Deutsch: Grillen / Español: Barbacoa / Português: Churrasco / Français: Barbecue / Italiano: Barbecue
Barbecuing in the food context refers to a cooking method that involves slow-cooking food, typically meat, over low, indirect heat, often with the use of smoke to impart a distinctive flavour. This process is distinct from grilling, which uses higher, direct heat for faster cooking. Barbecuing is associated with various regional styles and traditions, particularly in the Southern United States, South America, and parts of Asia.