- Industri: Printing & publishing
- Number of terms: 62402
- Number of blossaries: 0
- Company Profile:
Founded in 1941, Barron's Educational Series is a leading publisher of test preparation manuals and school directories. Among the most widely recognized of Barron's many titles in these areas are its SAT and ACT test prep books, its Regents Exams books, and its Profiles of American Colleges. In ...
Hailing from Italy, mozzarella is a mild, white fresh cheese that's made by the special pasta filata process, whereby the curd is dipped into hot whey, then stretched and kneaded to the desired consistency. At one time, mozzarella was made only from the milk of water buffaloes. Today, however, the majority of it is made with cow's milk. Mozzarella comes in two basic styles. Most regular mozzarella, which can be found in lowfat and nonfat forms in supermarkets, is factory produced. It has a semisoft, elastic texture and is drier and not as delicately flavored as its fresher counterpart. This style of mozzarella is best used for cooking and is popular for pizza because of its excellent melting qualities. Fresh mozzarella, which is usually packaged in whey or water, is often labeled "Italian style. " It's generally made from whole milk and has a much softer texture and a sweet, delicate flavor. Mozzarella di bufala (also called simply buffalo mozzarella) is the most prized of the fresh mozzarellas. Most buffalo mozzarella available in the United States is made from a combination of water buffalo milk and cow's milk. Two popular forms of fresh mozzarella are boconccini, which are little (about 1 inch in diameter) balls that are commonly marinated in olive oil and sometimes herbs, and a smoked version called mozzarella affumicata. There's also the unique manteca, in which the mozzarella is molded around a lump of butter. Fresh mozzarella can be found in Italian markets, cheese shops and some supermarkets. It's excellent simply spread on bread with salt, pepper and a little olive oil. See also cheese.
Industry:Culinary arts
Chiamata anche acqua di chinino, l'acqua tonica è acqua addizionata di anidride carbonica e aromatizzata con estratti di frutta, zucchero e solitamente una piccola quantità di chinino (un alcaloide amaro) È usata diffusamente per allungare alcolici, come il gin nella preparazione del cocktail gin tonic.
Industry:Culinary arts
Made only in Scotland, this distinctive liquor uses barley for flavoring instead of the corn that's used for most American whiskies. The characteristic smoky flavor of Scotch comes from the fact that the sprouted malted barley is dried over peat fires. There are two main types of this liquor available — blended Scotches, which are a combination of 50 to 80 percent grain (unmalted) whisky and 20 to 50 percent malt whisky; and single-malt Scotches, which are made exclusively from malt, produced by a single distillery and have a richer smoky flavor. Though blended Scotch is generally preferred in the United States, single-malts are rapidly gaining favor. Traditionally, whiskies made in Scotland are spelled without the "e. " See also liquor; whiskey.
Industry:Culinary arts
A Middle Eastern specialty consisting of small, deep-fried croquettes or balls made of highly spiced, ground chickpeas. They're generally tucked inside pita bread, sandwich-style, but can also be served as appetizers. A yogurt- or tahini-based sauce is often served with falafel.
Industry:Culinary arts
A freshwater drum that inhabits deep rivers and lakes throughout the United States. Also known as goo or gou, this fish has a white, lean flesh with a succulently sweet flavor. Gaspergoo is most commonly available in the spring and summer months. It's suitable for frying, grilling, pan-frying or steaming. See also fish.
Industry:Culinary arts
This term is used to describe cocktails that are served without ice.
Industry:Culinary arts
A fish belonging to the genus Salvelinus and related to both the trout and salmon. The Dolly Varden trout and the Mackinaw trout (or lake trout) are actually members of the char family. Char live in the icy waters (both fresh and marine) of North America and Europe. The arctic char, which has become more commercially available in recent years, is now raised on government-sponsored fish farms in Iceland. It has a pink flesh with a flavor and texture that's a cross between trout and salmon. Char can be baked, broiled, fried, grilled, poached or steamed. See also fish.
Industry:Culinary arts
A sweet, golden wine made from fermenting freshly steamed glutinous rice. Most rice wines are low in alcohol. The most well-known Japanese rice wines are sake and mirin, while Chinese renditions include Chia Fan, Hsiang Hsueh, Shan Niang and Yen Hung.
Industry:Culinary arts
This fan-shaped mushroom grows both wild and cultivated in close clusters, often on rotting tree trunks. They're also called oyster caps, tree mushrooms, tree oyster mushrooms, summer oyster mushrooms, pleurotte and shimeji. The cap varies in color from pale gray to dark brownish-gray. The stems are grayish-white. The flavor of raw oyster mushrooms is fairly robust and slightly peppery but becomes much milder when cooked. They're available in some areas year-round, particularly in specialty produce and Asian markets. Young oyster mushrooms (1 1/2 inches in diameter and under) are considered the best. Also available are canned oyster mushrooms, which should be rinsed before using. See also mushroom.
Industry:Culinary arts
