Glossary B
Brudlaupskling refers to Norway's type of wedding bread which was first developed when white flour was a rarity on farms in Norway. Any food containing wheat was once highly prized, so the Brudlaupskling was considered a true treat. Brudlaupskling is topped with cheese, cream, and syrup, and unique wedding bread is folded over and cut into small squares and served to all the wedding guests.
Brulé(e) is the French term which literally means "burned"/broiled; dark caramelization, specifically a sugar crust on some desserts, as in the French popular dessert Crème Brulée which is topped with "burned" sugar.
Deutsch: Brunch / Español: Brunch / Português: Brunch / Français: Brunch / Italiano: Brunch
Brunch in the food context refers to a meal that is typically eaten late in the morning, combining elements of both breakfast and lunch. The word "brunch" is a Blend of breakfast and lunch, and it is commonly enjoyed on weekends or holidays. Brunch menus often feature a wide variety of foods, ranging from classic breakfast items like eggs and pancakes to heartier lunch dishes such as salads, sandwiches, or pasta.
Brunoise is a French word usually referring to a mixture of finely diced cubed or shredded vegetables that are used as ingredients to flavor soups and sauces and likewise, it is the cooking technique of chopping vegetables into an extremely fine dice of a couple of milimetres each side
Brunoise is a method of food preparation in which the food item is first julienned and then turned 90 and diced again, producing cubes of a side length of about 2 mm on each side or less.
Brunoise is a method of food preparation in which the food item is first julienned and then turned 90 and diced again, producing cubes of a side length of about 2 mm on each side or less.