- 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 ...
Dried corn kernels that have been ground in one of three textures — fine, medium or coarse. There are two methods of grinding. The old-fashioned water-ground (also called stone-ground) method — so named because water power is used to turn the mill wheels — retains some of the hull and germ of the corn. Because of the fat in the germ, water-ground cornmeal is more nutritious, but won't keep as long and should be stored (up to 4 months) in the refrigerator. Water-ground cornmeal is available at health-food stores and some supermarkets. The newer style of milling is done by huge steel rollers that remove the husk and germ almost completely. The product can be stored almost indefinitely in an airtight container in a cool, dry place. Water-ground or stone-ground cornmeal is usually so labeled; steel-ground cornmeal rarely carries any designation on the package. Cornmeal is either yellow, white or blue, depending on the type of corn used. Yellow cornmeal has slightly more vitamin A than white. Blue cornmeal is usually available only in specialty markets or the gourmet section of some supermarkets. However, there are an increasing number of blue-corn products available such as blue-cornmeal flakes and chips. See also corn flour.
Industry:Culinary arts
Dropping the "e" from whiskey is traditionally British and is used in the spelling of Canadian whisky. Made only in Canada, this distilled blend of rye, corn, wheat and barley is smoother and lighter than its cousins, rye and bourbon.
Industry:Culinary arts
Dry ice is really crystallized carbon dioxide. It doesn't produce water when it melts and is generally used only for long-term refrigeration. Touching dry ice with bare hands can result in burns.
Industry:Culinary arts
Dutch liqueur, amethyst in color, perfumed and flavored with essence of violets.
Industry:Culinary arts
Dyes of various colors (most commonly blue, green, red and yellow) used to tint foods such as frostings and candies. The most familiar form of food coloring is liquid, which comes in little bottles available at any supermarket. Food coloring paste, which comes in a wider variety of colors, can usually only be found in specialty stores such as cake-decorating shops. It's particularly suitable for mixtures that do not combine readily with liquid, such as white chocolate. A little of any food coloring goes a long way, so it's best to begin with only a drop or two, blending it into the mixture being tinted before adding more.
Industry:Culinary arts
Each country has its own version of this rich, layered, vegetable-and-meat stew. Scots usually add barley and the meat is mutton or beef or sometimes grouse and rabbit. The English call it hot pot and their famous Lancashire hot pot contains mutton, sheep's kidneys and, when available, oysters, all covered with a layer of potatoes. The Dutch hutspot uses beef, whereas in France and Belgium the dish is referred to as hochepot and the ingredients include pig's ears and feet.
Industry:Culinary arts
Eaten as a snack, this dry mixture consists of a combination of foods, usually nuts, seeds, raisins or other dried fruit and oats. It's particularly favored by hikers and campers as an energy booster.
Industry:Culinary arts
Eaten plain or used in a sauce or compound butter, coral is simply the roe (eggs) of a crustacean such as lobster or scallop. When cooked, it turns a beautiful coral-red color.
Industry:Culinary arts
Edible leaves of certain plants such as the beet, collard, dandelion and turnip. Greens are usually steamed or quickly cooked in some other manner. See also amaranth; broccoli raab; callaloo; chard; chicory; italian dandelion; kohlrabi; mustard greens.
Industry:Culinary arts
Egg noodles cut into flat, narrow (about 3/8-inch) strips. See also pasta.
Industry:Culinary arts
