Bind
To add a liquid ingredient such as water, egg, stock or oil to a dry mixture such as breadcrumbs (for stuffings), fish and mashed potato (for fishcakes) or flour and sugar (for cakes) to hold it together.
Waitrose ...
Bind: To thicken a sauce or hot liquid by stirring in ingredients such as eggs, flour, butter, or cream.
Blackened: Seasoned foods are cooked over high heat in a super-heated skillet until charred.
bind - to thicken a hot liquid or sauce by stirring in a roux, flour, cornstarch, egg yolks, cream or butter
bisque - a shellfish soup with cream ...
Bind
To thicken or smooth out the consistency of a liquid.
Blend
To combine two or more ingredients thoroughly until they seem to be one.
Bind - To incorporate a thickening agent into a hot liquid.
Bistro - A quaint, modest local bar or restaurant that serves regional specialties and wines.
Bind: to cause a mixture of two or more ingredients to cohere as one homogeneous product, usually by adding a binding agent.
Bind - to cause a mixture to hold together by beating in an egg, sauce, or some other thickening agent.
Bisque - a thick, creamy soup usually of shellfish, but sometimes made of pureed vegetables.
Bind:
To stir in ingredients such as eggs, flour, butter, or cream to thicken a sauce or hot liquid.
Binding: ...
To bind together two liquid ingredients that normally do not combine smoothly, such as water and fat. Slowly add one ingredient to the other while mixing rapidly. This action disperses tiny droplets of one liquid in the other.
To bind ingredients
Ener-G Egg Replacer (Substitute 1 1/2 teaspoons Egg Replacer plus 2 tablespoons water for each egg called for in recipe.)
If recipe calls for raw eggs (and you wish to reduce the risk of salmonella poisoning) ...
To bind or fasten with string or skewers such as preparing poultry for roasting
Tureen
A large deep kettle in which soup is served, generally made of silver ...
Proteins can bind to other proteins as well as to small-molecule substrates.
If one is in a bind and the store is closed, baking soda mixed with cream of tartar is essentially 'do it yourself' baking powder. Mix two parts of cream of tartar to one part of baking soda to make baking powder.
Emulsify - To bind together two liquid ingredients that normally do not combine smoothly, such as water and fat. Slowly add one ingredient to the other while mixing rapidly. This action disperses tiny droplets ( colloids )of one liquid in the other.
Emulsify
To bind together substances which do not normally mix, such as oil and water. Egg yolk is a commonly used for this purpose.
Evaporated Milk
Unsweetened milk concentrated by partial evaporation.
Emulsify - To bind liquids that usually cannot blend smoothly, such as oil and water. The trick is to add one liquid, usually the oil, to the other in a slow stream while mixing vigorously.
Emulsify - To bind together liquid ingredients that do not dissolve into each other. Most common is oil into vinegar or citrus juice to make a vinaigrette.
Panade (Fr.): panada, a thick mixture used to bind forcemeats and quenelles, usually flour and butter based, but can also contain fresh or toasted bread crumbs, rice, or potatoes. Also refers to soup of bread, milk,
and sometimes cheese.
bind To hold together by means of a liaison.
Bingen A wine town of Hessia, West Germany, overlooking the Rhine and Nahe Rivers, producing excellent white wines.
bird's nest See yen cad.
To heaven removed, where first it grew, there grows, And flowers aloft, shading the fount of life, And where the river of bliss through midst of heaven Rolls o'er elysian flowers her amber stream: With these that never fade the spirits elect Bind ...
Despite what you may have read or heard, it's not necessary to buy an asparagus steamer, nor to bind the asparagus into a bundle and cook it upright in a pan. For the best results, wash the stems thoroughly in a sink full of cold water.
Almond Paste - A sweet paste made from finely ground blanched almonds mixed with powdered sugar and enough glucose or syrup to bind it together.
Amandine - A French term for any dish with almonds. Alternate spelling is almondine.
Couscous is made from two different sizes of the husked and crushed, but unground, semolina of hard wheat using water to bind them.
An emulsifier is any ingredient that is used to bind together other ingredients that don't combine well naturally. Egg yolks, for instance, add richness and flavor, but also bind ingredients in baking.
Sushi rice -- the ultrasticky rice used to form and bind all sorts of sushi -- is essential to shaping this Asian delicacy. Once you're off and running with perfectly prepared sushi rice, you will be able to create almost any sort of sushi.
Eggs are frequently used to bind other ingredients together, trap air in the food, or create an emulsion. Depending on the intended product, only the egg yolk, only the egg white, or both may be used for preparing a food.
LIE (BIND)
Dépõt consisted the sedimentation of yeasts when they finished their activity. Certain wines are high on dregs to enrich them in flavours or to preserve a beading aspect to them.
LIMPIDE (LIMPID) ...
Description: Miraculin may bind to taste receptors and prevent the ability to taste sour, or change the sour taste to sweet.
The addition of cream or butter to a soup or sauce. Derived from the French word lier meaning 'bind'.
Lier A French word meaning 'bind'.
Luter The sealing of a cocotte with pastry paste prior to cooking.
I didn't have any eggs that I'd normally used to bind but suspected by the time it had cooked and some of the liquid and disappeared it wouldn't make much difference, and it turned out great.
Thickening A preparation of butter and flour, egg yolks or cream used to thicken and bind soups or sauces.
Thyme A gray-green aromatic leaves and small purple flowers, used as a flavoring.
Start with a boneless pork loin; lay it on the cutting board. If it’s tied, release the strings that bind it.
Begin at one end of the roast. About an inch from the cutting board, cut a horizontal incision, about an inch deep.
panade: thick mixture used to bind (flour and butter, bread crumbs, etc.)
panais: parsnip
pané(e): breaded ...
It's a good idea to let coated or breaded chicken rest for about 5 minutes before cooking. This helps set the coating and bind it to the chicken.
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A sweet paste made from finely ground blanched almonds mixed with confectioners' (powdered) sugar and enough glucose or syrup to bind it together. Amaranth ...
Put the nuts, chestnut puree, paprika, oregano, lemon juice and a pinch of salt and pepper in a bowl. Mix the fried vegetables with the contents of the bowl then bind together with the beaten eggs. (Reserve a drop of beaten egg to brush the pastry.) ...
Yogurt can also be used to bind ingredients loosely together, as in a sauce or salad dressing. Yogurts made in the U.S. are made of cow's milk. Those of India and the Middle East are more likely to be of the richer goat, sheep, or yak milk.
Quiches, crème caramel, and crème brulee are examples of sweet flans. Any puree, or pureed soup, can be converted to a flan with the addition of egg. One whole egg, 2 egg whites, or 2 egg yolks will bind ¾ cup of liquid.
Once again, my curiosity peaked, I ordered a two-pound bag. I had no idea what it would do or how it would behave but I was encouraged to believe it might do what other sweeteners had failed to do, i.e., thicken and bind like sugar.
 See also: Water, Cooking, Sugar, Cream, Butter
  
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