Glossary B

Beatrice refers to a French light mayonnaise with mustard and lemon juice. Can be used as a salad dressing.

Beaufort refers to a French Cheese produced in the Savoie region on the massif Beaufortin, the Tarentaise and the Maurienne.

Bacasse is the French term for "Woodcock", a pigeon-sized game bird which lives in boggy woodland. Becasses are mostly cooked undrawn with only its gizzard removed. Ist entrails are considered a great delicacy. They are usually cooked stuffed with their gizzards or sauce made of mashed gizzards. This is a most delicious bird when well cooked ; they must not be kept too long; they are fit for cooking when they become black between the legs, and the feathers are rather loose. They can be roasted on a skewer before a sharp fire for 10 to 15 minutes and when done, serve on the toast and a very little gravy: They may also be barded with thin slices of bacon over the breast, and served with a sauce of Fumet de Gibier. Pronounced: beh-KAHSS Latin: Scolopax rusticola Gender: f Language: French Ethnicity: French Most frequent country: France See places: French food and cuisine See foods and dishes: foie gras

Beccaccino is the Italian word for snipe, a long-billed wading bird of Eurasia and North America.

In the food context, 'Béchamel' refers to a classic French white sauce that is made from a roux (a mixture of butter and flour) and milk. It is one of the five mother sauces in French cuisine and serves as a base for many dishes.

English: Bêche-de-Mer / Deutsch: Seegurke / Español: Pepino de mar / Português: Holotúria / Français: Beche-de-mer / Italiano: Bêche-de-Mer /

Bêche-de-Mer (French) is a filipino term for sea slug, trepang, sea cucumber. Bêche de Mer is also the French word for sea slug, sea cucumber, in Malaysia, they are called trepang, in Japan, Namako, and in the Philippines, Balatan.

Bee Balm (Monarda didyma) refers to an edible flower which can be use as salad, tea or lemonade. The leaves are edible and the flowers has a sweet taste

Deutsch: Rindfleisch
Beef is the culinary name for meat from cattle, particularly skeletal muscle. Humans have been eating beef since prehistoric times. Beef is a source of protein and nutrients.

Deutsch: Rindfleisch-Curry / Español: Curry de ternera / Português: Curry de carne bovina / Français: Curry de bœuf / Italiano: Curry di manzo

Beef Curry is a savory dish originating from South Asian cuisine, characterized by its use of tender beef cuts simmered in a spiced, aromatic sauce. It combines the richness of slow-cooked meat with a complex blend of herbs and spices, often adapted to regional tastes and ingredient availability. While variations exist across cultures, the dish consistently emphasizes depth of flavor through layered seasoning and prolonged cooking.

Beef Cutlet is one of the foods from Kerala, India which is made from finely chopped or ground beef, with mashed potatoes and spices, then rolled into flour and egg, then deep fried.

Cutlet made from meat and fish is Kerala's version of Croquetes.

Deep-fried Beef Cutlet from Kerala, India.

Below is the raw version of Beef Cutlets rolled into flour, visible are chopped onions and chopped green chilies, the 2 ingredients used in Kerala to make Cutelts be it meat or fish.

Raw Beef Cutlets before Deep-Frying in Coconut Oil, used in Kerala, India for cooking their dishes

Picture below is my family friend from Allepey, Kerala, India preparing and cutting her raw beef to make Beef Cutlets

Gracy preparing the beef to make Beef Cutlets

Latest Articles

Most Read

Statistics

Who's Online

Glossary B

Beatrice

Beaufort

Becasse

Beccaccino

Béchamel

Bêche-de-Mer

Bee balm

Beef

Beef Curry

Beef Cutlet

Glorious Food

Login