Glossary B

Blacken is a culinary or cooking term which means to coat fish or meat with pepper and/or other spices, then searing the meat in a hot skillet producing meat that is black on the outside but tender on the inside

Blade grinder refers to small coffee grinder using a propeller-like blade used to grind coffee.

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Blaff refers to one of the culinary specialties of French Guiana that refers to a court bouillon that gets its flavor from onions, garlic, celery, and basil.

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Blanc is a Frenc word for white

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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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