- 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 ...
Because it's said to have originated on the Aegean island of Cos, romaine is also called Cos lettuce. Romaine's elongated head has dark green outer leaves that lighten to pale celadon in the center. The leaves are crisp and slightly bitter and the crunchy midrib is particularly succulent. Romaine adds crunch and flavor to mixed green salads and is the lettuce of choice for caesar salads. See also lettuce.
Industry:Culinary arts
Pot on fire is the literal translation of this French phrase. Culinarily it refers to a French dish of meat and vegetables slowly cooked in water. The resulting rich broth is served with croutons as a first course, followed by an entrée of the meat and vegetables. Any combination of meat and vegetables can be used and the mix varies according to the region. If the meat has marrow-filled bones, the marrow can be served on toast as another course preceding the entrée.
Industry:Culinary arts
The domesticated members of the rabbit family (a rodent relation) have fine-textured flesh that is almost totally white meat. They're plumper and less strongly flavored than their wild counterparts. A mature rabbit averages between 3 and 5 pounds, much smaller than its relative the hare (which usually weighs in at between 6 and 12 pounds). Fresh and frozen rabbit is available dressed either whole or cut into pieces. The best will be young and weigh between 2 and 2 1/2 pounds, and should have light-colored flesh. These are the most tender and mild-flavored and can be prepared in any manner suitable for young chicken (such as frying, grilling or roasting). Older or wild rabbits benefit from moist-heat cooking such as braising. See also game animals; hare.
Industry:Culinary arts
A small (6- to 7-inch-long) utensil with a serrated hook at one end. The hook is drawn down the length of a stick of butter to make butter curls. The curls are then dropped into ice water to set their shape.
Industry:Culinary arts
A dark-brown sauce consisting of oysters, brine and soy sauce cooked until thick and concentrated. It's a popular Asian seasoning used to prepare a multitude of dishes (particularly stir-fries) and as a table condiment. Oyster sauce imparts a richness to dishes without overpowering their natural flavor. It's available in many supermarkets and all Asian markets.
Industry:Culinary arts
Any of various Moroccan stews featuring meat or poultry gently simmered with vegetables, olives, preserved lemons, garlic and spices like cumin, ginger, pepper, saffron and turmeric. Tagines are often served with couscous.
Industry:Culinary arts
The Indonesian term for "fried rice," of which there are hundreds of versions throughout Indonesia, Malaysia and the surrounding areas. The rice is cooked with various ingredients including shrimp or other shellfish, meat, chicken, eggs, onions, chiles, garlic, cucumber, peanuts and a wide array of seasonings. If noodles are substituted for rice, the dish is called bahmi goreng.
Industry:Culinary arts
A cooking term describing the texture of an egg-and-sugar mixture that has been beaten until pale and extremely thick. When the beater or whisk is lifted, the batter falls slowly back onto the surface of the mixture, forming a ribbonlike pattern that, after a few seconds, sinks back into the batter.
Industry:Culinary arts
An Italian salami made of pork and beef highly seasoned with black and red pepper. This slender, firm, air-dried sausage is ready to eat, often sliced very thin and used as an appetizer. It can also be used to add flavor to many cooked dishes, as those who love pepperoni pizza will attest. See also sausage.
Industry:Culinary arts
Also known as soybean curd and bean curd, custardlike white tofu is made from curdled soy milk, an iron-rich liquid extracted from ground, cooked soybeans. The resulting curds are drained and pressed in a fashion similar to cheesemaking. The firmness of the resulting tofu cake depends on how much whey has been pressed out. Tofu is popular throughout the Orient, particularly in Japan. It has a bland, slightly nutty flavor that gives it a chameleonlike capability to take on the flavor of the food with which it's cooked. Tofu's texture is smooth and creamy yet it's firm enough to slice. It's available in health-food stores, Asian markets and many supermarkets. The cakes are sold in a variety of forms including packaged in water, vacuum-packed and in bulk (usually in large crocks or jars of water). Tofu, which is sometimes fortified with calcium, is very perishable and should be refrigerated for no more than a week. If it's packaged in water, drain it and cover with fresh water. All tofu should be stored covered with water, which should be changed daily. Tofu can be frozen up to 3 months. Freezing will change its texture, making it slightly chewier. The versatile tofu can be sliced, diced or mashed and used in a variety of dishes including soups, stir-fries, casseroles, salads, sandwiches, salad dressings and sauces. It's easy to digest, low in calories, calcium and sodium, high in protein and cholesterol-free — all of which makes it one of today's most healthful foods.
Industry:Culinary arts
