Glossary B
Deutsch: Brin / Español: Brin / Português: Brin / Français: Brin / Italiano: Brin
Brin in the food context refers to dried fruit or vegetable residue, typically leftover after extracting juice or oil. It can be made from a variety of sources, such as apples, grapes, or olives. Brin is used for culinary purposes, particularly as a flavour enhancer, thickening agent, or as a base for fermentation and animal feed. In some regions, apple brin or olive brin is more common.
Deutsch: Lake / Español: Salmuera / Português: Salmoura / Français: Saumure / Italiano: Salamoia
Brine in the food context refers to a solution of water and salt used primarily for preserving, seasoning, or tenderizing food. Often, sugar, herbs, and spices are added to enhance flavor. Brining is a method that dates back centuries and remains a staple in culinary traditions around the world.
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: Bruststück / Español: Pecho de res / Português: Peito bovino / Français: Poitrine de bœuf / Italiano: Punta di petto
Brisket in the food context refers to a cut of meat from the lower chest or breast of beef or veal. It is known for its rich flavor, coarse texture, and high connective tissue content, which makes it ideal for slow cooking methods. Brisket is a beloved staple in several global cuisines and is often associated with comfort food and festive gatherings.
Deutsch: Spröde / Español: Quebradizo / Português: Quebradiço / Français: Cassant / Italiano: Friabile
The term Brittle describes a key textural property in food science, where materials fracture or shatter under minimal mechanical stress without significant plastic deformation. This characteristic is critical in product development, sensory evaluation, and quality control across various food categories, from confectionery to baked goods.
Broad Beans refer to the seed of a legume, Vicia Fava, the only beans native to Europe and was one of the first legumes to be harvested in Europe. and have been (at least) eaten since the Bronze Age. Broad beans are eaten as the whole pod when very young and up to 8 centimeters or as green unripe oval-shaped beans from more mature pods or up to 30 centimeters.