- Industri: Printing & publishing
- Number of terms: 62402
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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 ...
A bland, crisp cracker that's often served with cheese and wine. The fact that the cracker is almost flavorless makes it a perfect foil for most foods because it allows their natural flavor to be appreciated.
Industry:Culinary arts
1. The French word for a paper frill used to decorate the tips of rib bones, such as those on crown roasts. 2. En papillote refers to food baked inside a wrapping of greased parchment paper. As the food bakes and lets off steam, the parchment puffs up into a dome shape. At the table, the paper is slit and peeled back to reveal the food.
Industry:Culinary arts
An exotic and complex Moroccan spice blend that, depending on the preparer, can contain up to 50 ingredients. Ras el hanout means "head of the shop," purportedly because shop owners create their own unique blend, which can include ginger, anise, cinnamon, nutmeg, peppercorns, cloves, cardamom, dried flowers (such as lavender and rose), nigella, mace, galangal and turmeric. Traditionally, this spice blend also includes aphrodisiacs like the Spanish fly beetle.
Industry:Culinary arts
Not really a true ham (which comes from the pig's back leg), the picnic ham is taken from the upper part of the foreleg and includes a portion of the shoulder. This cut is also more accurately referred to as the picnic shoulder or pork shoulder. The picnic ham is smoked, which gives it a very hamlike flavor. It often has the bone removed. Though it's slightly tougher (requiring longer cooking) and has more waste because of the bone structure, picnic ham is a good, inexpensive substitute for regular ham. See also ham.
Industry:Culinary arts
1. The meat cut (beef, lamb or veal) from between the short loin and the chuck. Chops, steaks and roasts (depending on the animal) are cut from the rib section, which is very tender. See also rib roast; rib steak. 2. A single stalk of a celery bunch, though some cooks refer to the entire bunch as a rib. In general, the words rib and stalk describe the same thing.
Industry:Culinary arts
An infusion is the flavor that's extracted from an ingredient such as tea leaves, herbs or fruit by steeping them in a liquid (usually hot), such as water, for tea. In today's culinary parlance, sauces that have been variously flavored (as with herbs) are also called infusions.
Industry:Culinary arts
This fragrant fruit has its origins in Peru, though it's now grown in New Zealand, California and other subtropical and temperate climates. The exotic-looking pepino has a smooth, glossy, golden skin streaked with violet. It can range in size anywhere from that of a plum to that of a large papaya. The skin, seeds and flesh are all edible. The perfumy yellow-gold flesh is juicy and lightly sweet, with a mild cantaloupe flavor. Pepinos are available from late fall to midspring in specialty produce markets and some supermarkets that carry exotic produce. Choose those that are fragrant and give slightly to palm pressure. They can be ripened at room temperature, if necessary. Judge the ripeness by the deep-golden background color. Pepinos should be peeled before using for out-of-hand eating, in fruit salads or as an accompaniment or garnish to meats or vegetables. They're also called mellowfruit, pepino melon and treemelon.
Industry:Culinary arts
A cocktail served in a tall glass over ice. Usually a simple concoction of whiskey mixed with soda water or plain water.
Industry:Culinary arts
Popular in Asian cooking, straw mushrooms are so named because they're grown on straw that's been used in a paddy. This musty, earthy growing medium contributes its distinct nuances to this mushroom's flavor. Tiny (about 1 to 1 1/2 inches in diameter) and coolie-shaped, straw mushrooms range in color from pale tan when young to dark charcoal gray when mature. Fresh specimens of this cultivated mushroom can sometimes be found in specialty produce markets. More readily available are canned straw mushrooms, which are found in Asian markets. Also known as paddy straw mushrooms and grass mushrooms. See also mushrooms.
Industry:Culinary arts
A rich chocolate icing made of semisweet chocolate and whipping cream that are heated and stirred together until the chocolate has melted. The mixture is cooled until lukewarm and poured over a cake or torte. Ganache soufflé is made from the same base but often includes a tablespoon or so of rum or cognac. When cooled to room temperature, the mixture is whipped to approximately twice its original volume. Whereas ganache is used to glaze cakes, pastries and tortes, ganache soufflé is generally used to fill them.
Industry:Culinary arts
