- Industrie: 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.
A dark, thin sauce made from soybeans. Tamari is a slightly thicker, mellower cousin of soy sauce and is used to flavor Asian dishes. In a pinch, substitute soy sauce.
Industry:Culinary arts
The wrappers, paper-thin skins used to make wontons. Wonton wrappers are similar to, but smaller than, egg roll skins.
Industry:Culinary arts
A long, narrow metal or wooden stick that can be inserted through pieces of meat or vegetables for grilling. If using bamboo or wooden skewers, soak them in cold water for 30 minutes before you thread them to prevent burning.
Industry:Culinary arts
A bundle of fresh herbs usually thyme, parsley, and bay leaf used to add flavor to soups, stews, stocks, and poaching liquids. They are often tied inside two pieces of leek leaf or in a piece of cheesecloth.
Industry:Culinary arts
A thin 100-percent-cotton cloth with either a fine or coarse weave. Cheesecloth is used in cooking to bundle up herbs, strain liquids, and wrap rolled meats. Look for it among cooking supplies in supermarkets and specialty cookware shops.
Industry:Culinary arts
To split food, such as shrimp or pork chops, through the middle without completely separating the halves. Opened flat, the split halves resemble a butterfly.
Industry:Culinary arts
Infused with flavor from a dried vanilla bean, vanilla sugar tastes great stirred into coffee drinks and sprinkled over baked goods. To make vanilla sugar, fill a 1-quart jar with 4 cups sugar. Cut a vanilla bean in half lengthwise and insert both halves into sugar. Secure lid and store in a cool, dry place for several weeks before using. It will keep indefinitely.
Industry:Culinary arts
A brightly-colored salad green with a slightly bitter, peppery mustard flavor. It is also called rocket and resembles radish leaves.
Industry:Culinary arts
To pinch or press pastry or dough together using your fingers, a fork, or another utensil. Usually done for a piecrust edge.
Industry:Culinary arts
To allow a food, such as raisins, to soak in a liquid, which generally increases its volume.
Industry:Culinary arts
