- 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 ...
1. A strip or slice of meat such as bacon or ham. 2. A serving of two to three thin pieces of such meat.
Industry:Culinary arts
Though this kitchen tool is used mainly to roll out dough, it's also handy for a number of other culinary tasks including crushing crackers and bread crumbs, shaping cookies like tuiles and flattening meats such as chicken breasts. Rolling pins can be made of almost any material including brass, ceramic, copper, glass, marble, plastic and porcelain. The favored material, however, is hardwood. The heavier pins deliver the best results because their weight and balance produce smoother doughs with less effort. There are many rolling pin styles but by far the most popular and easiest for most people to use are the American or bakers' rolling pins. Those of higher quality are characterized by sturdy handles anchored with a steel rod running through the center of the pin and fitted with ball bearings. Many professional cooks prefer the straight French rolling pin (a solid piece of hardwood sans handles) because they get the "feel" of the dough under their palms. The tapered rolling pin is larger in the center and tapers to both ends, which allows it to be rotated during the rolling process — a feature particularly useful for rolling circles of dough. There are also "cool" rolling pins made of ceramic, marble, glass or plastic, some of which are hollow and can be filled with ice or iced water. These special-purpose pins are designed to work with delicate pastry doughs that become difficult as they warm.
Industry:Culinary arts
A rich, creamy cocktail made with cointreau or triple sec, TíA maríA, heavy cream and sometimes brandy. The mixture is shaken with ice and strained into a cocktail glass. The result is smooth but potent.
Industry:Culinary arts
A puddinglike dessert (made with a sweetened mixture of milk and eggs) that can either be baked or stirred on stovetop. Custards require slow cooking and gentle heat in order to prevent separation (curdling). For this reason, stirred custards are generally made in a double boiler; baked custards in a water bath. A safeguard when making custard is to remove it from the heat when it reaches 170° to 175°F on a candy thermometer. Custards may be enhanced with various flavorings such as chocolate, vanilla, fruit and so on. Stirred custards are softer than baked custards and are often used as a sauce or as an ice cream base.
Industry:Culinary arts
An Italian dish made of veal shanks braised with olive oil, white wine, stock, onions, tomatoes, garlic, anchovies, carrots, celery and lemon peel. Traditionally, osso buco is garnished with gremolata and served accompanied by risotto.
Industry:Culinary arts
This southern United States favorite is a cooked dish of lima beans, corn kernels and sometimes chopped red and green sweet peppers. The name is taken from the Naragansett Indian word msickquatash, "boiled whole kernels of corn. "
Industry:Culinary arts
Italian for "melon seeds," culinarily describing tiny, flat melon-seed pasta shapes.
Industry:Culinary arts
Found in beef, sheep and other animals, suet is the solid white fat found around the kidneys and loins. Many British recipes call for it to lend richness to pastries, puddings, stuffings and mincemeats. Suet was once widely used to make tallow candles.
Industry:Culinary arts
1. A brittle confection made of almonds and caramelized sugar. It may be eaten as candy, ground and used as a filling or dessert ingredient, or sprinkled atop desserts as a garnish. 2. A special patty-shaped candy from Louisiana made with pecans and brown sugar.
Industry:Culinary arts
A special cooking pot with a locking, airtight lid and a valve system to regulate internal pressure. Pressure cookers operate on a principle whereby the steam that builds up inside the pressurized pot cooks food at a very high temperature. This reduces the cooking time by as much as two-thirds without destroying the food's nutritional value. Newer pressure cooker designs feature built-in valves and indicator rods that indicate the pressure. Traditional models are equipped with detachable pressure regulators that can adjust the pressure for low (5 pounds), medium (10 pounds) or high (15 pounds). The more pounds of pressure, the higher the internal temperature and the quicker the food cooks. Pressure cookers have a safety valve, which will automatically vent the steam should there be a malfunction. There are many styles of pressure cookers on the market today, most of which are made for stovetop cooking. But there are also small pressure cookers that can be used in a microwave oven. Some of the newer pressure cookers have built-in pressure regulators. Pressure cookers are useful for foods that would normally be cooked with moist heat such as soups, stews, steamed puddings, tough cuts of meat, artichokes, etc. They can also be used for canning, and there are special pressure canners made specifically for this purpose.
Industry:Culinary arts
