Ingredients B

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Bacon | Baking Powder | Baking Soda | Balsamic Vinegar | Bananas | Beans | Beef | Beets | Berries | Breads | Broccoli | Brussels Sprouts | Buckwheat | Butter

Bacon

Baking Powder

Baking powder is a leavener used in baking to cause soft baked goods and quick breads to rise.  It is a combination of sodium bicarbonate and an acid.  When subjected to heat and moisture, the soda and the acid react to form carbon dioxide.  The bubbles cause the baked good to rise.  The same action is produced by yeast in breads.  Single acting baking powder causes bubbles to form in one burst.  Double-acting baking powder has two kinds of acids which react at different temperatures.  So you get an initial bubbling, and then a later one at a higher temperature.  This makes a lighter textured product.

A homemade version of baking powder can be made as follows:  1/4 tsp baking soda + 1/2 tsp cream of tartar = 1 tsp baking powder.

Baking Soda

Baking soda, or sodium bicarbonate, is a chemical used in baking as a leavener to promote rising.  The action of baking powder is caused by the presence of an acid in the other ingredients.  This acid is often provided by yogurt, buttermilk, molasses or cocoa.  The acid reacts with the baking soda and forms bubbles which raise the baked good.  In nonacidic batters, baking soda is usually replaced by baking powder.

Balsamic Vinegar

Bananas

There are several types of banana, genus Musa.  The large Gros Michel is the most common variety, but there are also red bananas and small, finger-like manzanas.  Bananas are believed to have originated in the jungles of southeast Asia, and they were a rare item in Europe and North America until the 1920s.  Since then they have become a favorite.  Bananas may be baked, grilled, broiled, sautéed, or dipped in batter and deep fried.  Green bananas are sometimes cooked as a starch in Caribbean cuisine. Ripe pureed bananas are often used to flavor batters.  If your bananas become very ripe and black, store them in the freezer and thaw them for use in baked items or smoothies.  Bananas go well with chocolate.

  • Pasteles (Puerto Rican savory cakes in banana leaves)
  • Pisang Goreng (Indonesian batter-fried bananas)
  • Po'e (Tahitian fruit pudding)

Beans

(see also Chickpeas & Lentils)

Beef

Beets

Types of beetroot are the common red beet, golden beets, and the Chiogga beet, an Italian variety with pink and white rings.  Mainly a root vegetable, Beta vulgaris is also the source of Swiss chard and beet greens. In Europe, the sugarbeet is the prime source of sugar.  Many chefs consider roasting beets in their skins the best method of cooking them.  They can also be boiled or pickled.  Beets go well with citrus fruit or zest and with vinegars.  Beets are in season from late summer through the winter.

Berries

All berries are very perishable and should be used immediately.  If this is not possible, wash them, spread them on a cookie sheet, and place them in the freezer.  After they are frozen, place them in a container for storage.

Blackberries

Very perishable. Freeze well. Do not wash before freezing. Available June through September.

Blueberries

Freeze well. Dry well. When adding blueberries to a baked item, toss with a little flour first. This keeps them from sinking to the bottom of the batter.

Boysenberries

Often used for liqueurs and wines.

Cranberries

A bog berry of North American origin. Cranberry sauce common at Thanksgiving. Freeze well. Available October through December.

Currants

Red and black varieties. Often used dried. Used to flavor crčme de cassis. Fresh available June through August.

Elderberries

Often used to make wine. Available in August.

Gooseberries

Found in Scandinavian cuisine. Jam is especially popular, as is gooseberry pie. Available March through April.

Huckleberries

Similar to blueberries. Seeds need to be strained. Available June through September.

Mulberries

Similar to blackberries, though not as sweet. Best served fresh with cream.

Raspberries

Make a very good coulis (pureed dessert sauce). Pair well with chocolate. Available April through October.

Strawberries

Can be used raw, in pies, jams, tarts and fools. Go well with cream. Don't freeze well. Available April through July.

Breads

Yeast Breads

Flatbreads

  • Bammie (Jamaican cassava flatbread)
  • Pupusas (El Salvadoran stuffed tortillas)

Quickbreads

Broccoli

Brussels Sprouts

As their name indicates, Brussels sprouts (Brassica oleracea) come from Belgium. They sprung from cabbages that were bred to have a long, tall stem and small cabbagettes along the sides in the mid-18th century. The best quality have tight heads and bright green leaves. Smaller sprouts are the most tender. Brussels sprouts come into season, as with all cabbages and sturdy greens, in the late fall. They can be found in markets from September through December.

Their sweet taste make Brussels sprouts ideal for braising. They can also be steamed. It is best to remove the outermost leaves and to cut an "X" into the bottom of each stem to facilitate even cooking. A simple toss with butter, some dill and a little salt and pepper makes a delectably simple dish. Add a pinch of sugar to heighten their sweetness.

Buckwheat

  • Kasha (East European buckwheat groats)

Butter

  • Ghee (Indian clarified butter)
  • Niter Kibbeh (Ethiopian spiced clarified butter)