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24 January, 2018

Chicken Thighs

Posted in : Cooking Terms on by : Beckie
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Chicken thighs are slightly higher in fat than other cuts, but have the benefit of full-flavored, juicy meat. To minimize the fat, be sure to remove the skin and trim thighs thoroughly. For quick cooking, choose boneless, skinless thighs. When slow-cooking, such as braising, bone-in thighs work best because they will retain their moisture better.
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7 April, 2016

Cane Syrup

Posted in : Cooking Terms on by : Beckie
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Cane syrup is a traditional American sweetener made by the simple concentration of cane juice through long cooking in open kettles. The result is a dark, “caramel–flavored, burnt gold–colored syrup”, “deep and slightly sulfurous” with a “lightly bitter backlash”. It is sweeter than molasses because no refined sugar is removed from the product. Steen’s syrup
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31 March, 2016

Queso Jalapeno

Posted in : Cooking Terms on by : Beckie
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A smooth, soft cheese made with cow’s milk and real jalapeño peppers. It is a well balanced cheese with an extra zesty pepper flavor and a creamy mouth feel. It can be shredded, melted or pulled in strings for using in spicy dishes such as enchiladas, rellenos, tacos, nachos, scrambled eggs, spicy fundido with Loganiza.
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29 March, 2016

Butternut Squash

Posted in : Cooking Terms on by : Beckie
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Butternut squash, also known in Australia and New Zealand as butternut pumpkin, and “Batana” in Sri Lanka is a type of winter squash. It has a sweet, nutty taste similar to that of a pumpkin. It has yellow skin and orange fleshy pulp. When ripe, it turns increasingly deep orange, and becomes sweeter and richer.
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24 March, 2016

Bundnerfleisch

Posted in : Cooking Terms on by : Beckie
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Bündnerfleisch, also known as Bindenfleisch or Viande des Grisons, is an air-dried meat that is produced in the canton of Graubünden, Switzerland. The main ingredient is beef, taken from the animal’s upper thigh or shoulder, the fat and the sinews being removed. Before drying, the meat is treated with white wine and seasonings such as
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16 March, 2016

Bucatini

Posted in : Cooking Terms on by : Beckie
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Bucatini, also known as perciatelli, is a thick spaghetti-like pasta with a hole running through the center. The name comes from Italian: buco, meaning “hole”, while bucato or its Neapolitan variant perciato mean “pierced”. Bucatini is common throughout Lazio, particularly Rome. It is a tubed pasta made of hard durum wheat flour and water. Its
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16 March, 2016

Brussels Sprouts

Posted in : Cooking Terms on by : Beckie
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>Brussels sprouts are members of the Brassica family and therefore kin to broccoli and cabbage. They resemble miniature cabbages, with diameters of about 1 inch. They grow in bunches of 20 to 40 on the stem of a plant that grows as high as three feet tall. Brussels sprouts are typically sage green in color,
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13 November, 2015

Bell’s Seasoning

Posted in : Cooking Terms on by : Beckie
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In 1867, William G. Bell, a Boston inventor and cook, created Bell’s Seasoning. A unique combination of rosemary, oregano, sage, ginger, and marjoram – today’s blend is unchanged from the original recipe. For generation after generation, Bell’s Seasoning has been the essential ingredient with Holiday turkey, stuffing, and more. What’s more – it’s salt-free and
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6 November, 2015

Beef Consomme

Posted in : Cooking Terms on by : Beckie
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Beef consommé is an intensely flavorful, full-bodied soup made from brown beef stock and seasonings. Unlike broth, which is usually used as an ingredient in another dish, consommé is meant to be served as is. The word “consommé,” in fact, means “completed.” Three qualities separate consommé from stocks and broth: it is never cloudy but
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6 November, 2015

Bechamel Sauce

Posted in : Cooking Terms on by : Beckie
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Béchamel sauce, also known as white sauce, is made from a roux (butter and flour) and milk. It is one of the mother sauces of French cuisine. It is used as the base for other sauces (such as Mornay sauce, which is Béchamel with cheese). Béchamel is traditionally made by melting a quantity of butter,
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