Glossary B
Ballerine Pasta also known as Ballerine which refers to a short cut pasta. It is cone-shaped, with a curled, ruffled top. Ballerine is a dried pasta made in Florence, Italy formed or shaped like a lily flower which is the symbol of Florence. Ballerine is synonymous with Campanelle, Riccioli and Gigli Pasta
Ballerine can be used for making salads and soups. Suitable for thick sauces.
Beurre Blanc is the French term which literally means "white butter " refers to a sauce made of finely chopped shallots stewed with vinegar or white wine, reducing the liquor then butter is added. Beurre Blanc is serve hot and goes very well with seafood and traditionally served with fishes like pike and shad. It can also be used on eggs, poultry and vegetables to add flavor.
Beurre Blanc is cooked with variety of modern versions by adding to the basic recipe herbs, fruit juices or purées, soy, chilis and other based on the imagination of the cook.
Beurre Blanc which translates into "white butter.” is a reference to the fact that while the sauce is cooked and blended, it is not browned, as in the case of Roux or Beurre Roux. Beurre Blanc sauce is sometimes mixed with other ingredients, but as a general rule it makes a delicate white sauce, rather than a heavier and more dense brown sauce.
Beurre Blanc is pronounced "bur-blohnk".
Bigoli refers to a kind of thick spaghetti that has a large diameter of about three (3) millimeter and very long-cut spaghetti with rough surfaces to absorb the sauce. It is made with wholemeal soft wheat flour or semolina.
Bigoli is synonymous with Bigui and Pincinelli Pasta are all popular in Venice and neighbouring regions of Italy.
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.
Bogrács refer to Hungarian traditional kettles where Hungarians cook their most delicious dishes. Bogrács refer to cast iron kettles which are mostly hung on an iron stick over the fire. Bogrács is a very popular cooking utensil in Hungary and nowadays they are still use for outdoor cooking.