B

Bain-marie

In order to cook delicate foods like custards or sauces without curdling them, the ingredients are placed in a container over boiling water. A bain-marie is essentially a “ hot bath”.

Barding

Using a layer of fat to cover the meat before cooking in order to preserve its moisture and tenderness.

Blanching

Quickly submerging ingredients in boiling water and then ice water in order to stop the cooking process.

Braising

The process of sealing meat in hot oil before cooking in a covered pot at a low to medium temperature in a moderate amount of liquid to keep the moisture.

Brining

Similar to marinating, meat is soaked in salted water. This makes the meat more flavorful and moist.

Broyer

To grind, knead or crush the ingredients.