Glossary B
Deutsch: Buko / Español: Buko / Português: Buko / Français: Buko / Italiano: Buko
Buko is the Filipino term for young, green coconut. It is highly valued in Filipino cuisine for its refreshing water and tender meat, both of which are used in various culinary applications. The buko is often enjoyed for its natural sweetness and hydrating properties, especially in tropical climates.
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.
Deutsch: Bulgarien / Español: Bulgaria / Português: Bulgária / Français: Bulgarie / Italiano: Bulgaria
Bulgaria in the food context refers to the rich and diverse culinary traditions of the country, which are influenced by its history, geography, and cultural interactions. Bulgarian cuisine is known for its use of fresh, seasonal ingredients and a balance of flavours, often featuring dairy products, vegetables, and meats.
Deutsch: Rindersteak / Español: bistec de res / Português: bife / Français: bifteck / Italiano: bistecca di manzo
Beefsteak is a thick, juicy slice of beef, typically cut from the hindquarters of a cow. It is often grilled, pan-fried, or broiled and is a popular choice in many cuisines worldwide due to its rich flavor and tenderness. The preparation and serving methods can vary, but it is usually served as a main course.
Deutsch: Bäckerei / Español: Panadería / Português: Padaria / Français: Boulangerie / Italiano: Panetteria
Bakery is an establishment where bread, pastries, cakes, and other baked goods are produced and sold. Bakers use ovens to bake dough and batter to create a wide variety of items that range from staple foods like bread to indulgent treats like pastries and cakes.
Deutsch: Schmoren / Español: Estofado / Português: Refogar / Français: Braisage / Italiano: Brasatura
Braising is a cooking method that involves two key steps: searing food at a high temperature and then cooking it slowly in liquid at a lower temperature. This technique is particularly suitable for tougher cuts of meat and hearty vegetables, as the slow cooking process helps to tenderize the ingredients and enhance their flavors.