- 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 diminutive (less than 1 inch wide) soft-shell crab that makes its home inside an oyster and lives off the food its host eats. Oyster crabs are certainly not found in all oysters, and most oyster processing plants don't bother to collect them during shucking so the supply is very limited. They're best prepared simply sautéed in butter. Gourmets consider these pale-pink crustaceans a delicacy. See also crab.
Industry:Culinary arts
An Italian bacon that is cured with salt and spices but not smoked. Flavorful, slightly salty pancetta comes in a sausagelike roll. It's used in Italian cooking to flavor sauces, pasta dishes, forcemeats, vegetables and meats. Pancetta can be tightly wrapped and refrigerated for up to 3 weeks, or frozen up to 6 months.
Industry:Culinary arts
1. Any sauce to which whipped cream or beaten egg whites have been added just prior to serving to give it a light, airy consistency. Mousseline sauce is hollandaise blended with whipped cream. 2. Various dishes based on meat, fish, shellfish or foie gras (usually pureed) to which whipped cream or, less frequently, beaten egg whites are added to lighten the texture. 3. A term applied to any of various dishes or baked goods that have a light and delicate texture.
Industry:Culinary arts
Literally translated, this Italian term means "jump mouth. " It refers to a Roman specialty made of finely sliced veal sprinkled with sage and topped with a thin slice of prosciutto. It's sautéed in butter, then braised in white wine. Sometimes the meat layers are rolled and secured with picks before being cooked.
Industry:Culinary arts
A process by which a food goes through a chemical change caused by enzymes produced from bacteria, microorganisms or yeasts. Fermentation alters the appearance and/or flavor of foods and beverages such as beer, buttermilk, cheese, wine, vinegar and yogurt.
Industry:Culinary arts
A utensil for lifting or removing food from a pan or baking sheet, or for turning food that's being cooked so the second side can brown. Such foods include pancakes, bacon, ham, hamburgers, fish, potatoes, eggs and cookies. Turners come in a variety of shapes and designs in order to conveniently meet different cooking tasks. Some turners have holes or slots to allow liquids or fats to drain off the item being lifted. Others are shaped for special uses — like the Chinese turner, which has curved edges to fit wok contours. Turners are usually made of nylon (so as not to scratch nonstick finishes) or stainless steel. See also spatula.
Industry:Culinary arts
The rice used in sushi dishes, made by tossing freshly cooked rice with a dressing made of vinegar, sugar and salt (Asian markets carry a packaged mix of this dressing). The rice-dressing mixture is fanned during tossing to help cool the rice quickly. Sushi meshi is also called shari.
Industry:Culinary arts
The Mexican word for "sauce," which can signify cooked or fresh mixtures. Salsa cruda is "uncooked salsa"; salsa verde is "green salsa," which is typically based on tomatillos, green chiles and cilantro. A broad selection of salsas — fresh, canned or in jars — is available in supermarkets today. They can range in spiciness from mild to mouth-searing. Fresh salsas are located in a market's refrigerated section. At home, they should be tightly covered and refrigerated for up to 5 days. Unopened cooked salsas can be stored at room temperature for 6 months; once opened, refrigerate them for up to 1 month.
Industry:Culinary arts
French for "sweetbreads. " Ris de veau are from a calf, ris d'agneau from a lamb.
Industry:Culinary arts
N. A long, thin, pointed rod that comes in various sizes. Skewers are made of metal or wood; the former often has a ring at one end. They're most often used to hold meat in place during cooking, as well as to skewer meat and vegetables to be grilled for shish kebab. The best skewers are square or flat — shapes that hold food securely when moved. skewer v. To impale small pieces of food on skewers.
Industry:Culinary arts
