Glossary B
Deutsch: Einlegen in Salzlake / Español: Salmuera / Português: Salmoura / Français: Saumurage / Italiano: Salamoia
Brining in the food context refers to the process of soaking food, typically meat or Fish, in a solution of water and salt (sometimes with additional flavourings) to enhance its flavour, juiciness, and tenderness. This technique helps food retain moisture during cooking and infuses it with seasonings.
Deutsch: Bagnet / Español: Bagnet / Português: Bagnet / Français: Bagnet / Italiano: Bagnet
Bagnet in the food context refers to a traditional Italian green sauce, particularly from the Piedmont region, called Bagnetto Verde. It is a vibrant and herbaceous condiment made primarily from parsley, garlic, anchovies, capers, and Bread soaked in vinegar, all emulsified with olive oil. This sauce is known for its tangy, savoury flavour and is typically served alongside meats and Fish, most notably with Bollito Misto (a classic Italian boiled meat dish).
Deutsch: Bisonfleisch / Español: Bisonte / Português: Bisonte / Français: Bison / Italiano: Bisonte
Bison in the food context refers to the meat derived from bison, a large, grazing mammal native to North America and parts of Europe. Bison meat is valued for its rich, slightly sweet flavour and is known for being leaner and lower in fat compared to traditional beef, making it a popular choice for those seeking healthier red meat options.
Deutsch: Bottarga / Español: Botarga / Português: Bottarga / Français: Boutargue / Italiano: Bottarga
Bottarga in the food context refers to a delicacy made from the salted and cured roe (Fish eggs) of grey mullet or tuna. This product is especially popular in Mediterranean countries such as Italy, particularly in Sardinia and Sicily, and is also enjoyed in other regions like Spain and parts of North Africa. Bottarga is often compared to caviar but has a distinct texture and a rich, briny flavour.
Deutsch: Bräunung / Español: Dorado / Português: Douramento / Français: Brunissement / Italiano: Doratura
Browning in food refers to the process that occurs when food develops a brown colour and rich flavour through heat exposure. This transformation happens through various chemical reactions, primarily the Maillard reaction and caramelisation, which enhance both the taste and appearance of food. Browning is a key technique in cooking and baking, contributing depth and complexity to a dish’s flavour profile.
Deutsch: Banitsa / Español: Banitsa / Português: Banitsa / Français: Banitsa / Italiano: Banitsa
Banitsa is a traditional Bulgarian pastry made with thin layers of dough (similar to phyllo) filled with various ingredients, most commonly a mixture of eggs, cheese (typically feta or sirene), and yogurt. It is a staple in Bulgarian cuisine, often eaten for breakfast, during holidays, or as a snack. Banitsa can be both savoury and sweet, with different regional and seasonal variations depending on the fillings used, such as spinach, pumpkin, or apples.