- 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 special gas or electric oven equipped with a fan that provides continuous circulation of hot air around the food, thereby cooking it not only more evenly, but also up to 25 percent faster. For most foods, the oven temperature can be reduced 25°F as well. Because convection ovens heat up so fast, there's usually no need for preheating. Convection ovens, unlike microwave ovens, do not require special cookware or major adjustments in cooking time or technique. There are also microwave-convection oven combinations, which combine the even cooking of convection with the speed of microwaving.
Industry:Culinary arts
A close relative of the herring, the sprat is a small (about 6 inches in length) fish that can be found off the European Atlantic coast. Because of its high fat content, sprats are perfect for broiling or grilling. They're also available either salted or smoked. The smallest sprats are packed in oil, in which case they're usually called brisling or brisling sardines. See also fish.
Industry:Culinary arts
A small, sweet or savory, deep-fried cake made either by combining chopped food with a thick batter or by dipping pieces of food into a similar batter. Some of the more popular foods used for fritters are apples, corn and crab.
Industry:Culinary arts
A hand-held grinder designed for crushing dry peppercorns. Pepper mills are made from a variety of materials including plastic, wood and ceramic. The internal grinding mechanism is generally made of stainless steel. Good pepper mills can be adjusted to produce fine or coarse grinds. Freshly ground pepper has a sharper, more lively flavor than the preground variety.
Industry:Culinary arts
A bittersweet, cherry-flavored Italian liqueur made from wild marasca cherries (and their crushed pits) grown in the area of Trieste.
Industry:Culinary arts
An intensely dark brown, syrupy-thick Indonesian sauce similar to, but with a sweeter, more complex flavor than, soy sauce. Kecap manis is sweetened with palm sugar (see jaggery) and seasoned with various ingredients, which generally include garlic and star anise. It's used in marinades, as a flavoring in various Indonesian dishes and as a condiment. Kecap manis can be found in Asian markets. Store indefinitely in a cool, dry place.
Industry:Culinary arts
Throughout the eons, lemons have been used for a multitude of nonculinary purposes — as an epilepsy remedy, a toothpaste, an invisible ink and a bleaching agent as well as in witchcraft. Though it originated in Southeast Asia, the lemon is now cultivated in tropical and temperate climates around the world, with California leading production in the United States. This bright yellow citrus fruit is oval in shape, with a pronounced bulge on the blossom end. The flesh is juicy and acidic. The lemon can range in size from that of a large egg to that of a small grapefruit. Some have thin skins while others have very thick rinds, which are used to make candied lemon peel. Lemons are available year-round with a peak during the summer months. Choose fruit with smooth, brightly colored skin with no tinge of green (which signals underripeness). Lemons should be firm, plump and heavy for their size. Depending on their condition when purchased, they can be refrigerated in a plastic bag for 2 to 3 weeks. The lemon has a multitude of culinary uses for dishes sweet to savory, as well as a flavoring in many drinks. Few foods add such flavor magic as the simple lemon. Bottled and frozen lemon juice are also available in most supermarkets. The frozen juice is a passable substitute but the bottled product bears little resemblance to the real thing. Though the lemon is an excellent source of vitamin C (one provides 40 to 70 percent of the minimum daily requirement), it begins to lose its vitamin power soon after it's squeezed. There's a 20 percent loss of vitamin C after only 8 hours at room temperature or 24 hours in the refrigerator.
Industry:Culinary arts
Available in large or small links, tongue sausage is made from tongue and various other meats. It often contains pistachio nuts. See also sausage.
Industry:Culinary arts
Macinino portatile ideato per macinare le bacche essiccate di pepe. I macinapepe sono prodotti con una varietà di materiali compresa la plastica, il legno e la ceramica. Il meccanismo interno per la macinatura è di solito in acciaio inossidabile. Macinapepe di buona qualità possono essere regolati in modo da produrre una macinatura fine oppure grossolana. Il pepe appena macinato ha un aroma più forte e vivace rispetto ai tipi premacinati.
Industry:Culinary arts
1. To flavor foods in order to improve their taste. See also seasoning. 2. To age meat, which helps both to tenderize it and to improve its flavor. 3. To smooth out the microscopic roughness of new pots and pans, particularly cast iron, which might cause foods to stick to the cooking surface. This is normally done by coating the cooking surface with vegetable oil, then heating the pan in a 350°F oven for about an hour. Continued use and gentle cleaning will improve the seasoning. Pans may occasionally need reseasoning.
Industry:Culinary arts
