Glossary B

Blanc Cassis is another name for Kir in French.

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Blanc d'oeuf is the French term which means "egg white"

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Blanc-Manger refers to any kind of pudding or custard that is flavored with vanilla, chocolate or strawberry. It is a pudding made with milk, sugar and cornstarch. Sometimes it is a

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Deutsch: Blanchieren / Español: Escaldar / Português: Branquear / Français: Blanchir / Italiano: Sbollentare

Blanch is a cooking technique involving briefly boiling food and then quickly cooling it in ice water. This method is commonly used for vegetables, fruits, and nuts to achieve various culinary purposes.

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Deutsch: Blanchieren / Español: Escaldar / Português: Branquear / Français: Blanchir / Italian: Sbollentare

Blanche in the food context refers to a cooking technique known as blanching, where food, typically vegetables or fruits, is briefly immersed in boiling water and then quickly transferred to ice water to stop the cooking process. This method helps to preserve the food's color, texture, and nutritional value while also making it easier to peel or prepare.

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Deutsch: Blanchieren / Español: Escaldar / Português: Branqueamento / Français: Blanchir / Italiano: Sbiancare

Blanching is a cooking process whereby food, usually vegetables or fruits, is briefly immersed in boiling water and then immediately cooled down in ice water. This technique helps to preserve the vibrant color, texture, and nutrients of the food while also stopping enzymatic actions that can lead to spoilage.

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Blanket Tripe refers to the smooth tripe from the first stomach of the cow or ox which is considered to be the finest of the three (3) types of tripe from the cow or ox. The other two (2) are Honeycomb and Thick Seam Tripes. The first of the cows stomach is the "Banket" Tripe or the Rumen which is the largest part and holds up to 50 gallons of partially digested food. Good bacteria in the Rumen helps soften and digest the cows food and provides protein for the cow. Blanket Tripe is also known as Plain tripe.

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Blanquette refers to a stew of chicken, veal, or lamb in a white sauce

Blanquette de Veau refers to a white stew of veal. This is a classic French stew which is made from veal, mushrooms, and onions. The stew is first simmered in a white stock, then served in a Velouté sauce finished with egg yolk and cream. Velouté sauce is made by mixing a white roux with white stock from light chicken or veal stock.

Blasige Rauke (Eruca vesicaria sativa) is a German word for arugula