- Industry: Printing & publishing
- Number of terms: 62403
- 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 ...
To fry thinly sliced meat (such as bacon) over high heat until crisp and slightly curly in shape.
Industry:Culinary arts
To heat sugar until it liquefies and becomes a clear syrup ranging in color from golden to dark brown (from 320° to 350°F on a candy thermometer). Granulated or brown sugar can also be sprinkled on top of food and placed under a heat source, such as a broiler, until the sugar melts and caramelizes. A popular custard dessert finished in this fashion is crème brûlée. Caramelized sugar is also referred to as burnt sugar.
Industry:Culinary arts
To incorporate a dry ingredient (such as sugar, salt, yeast or gelatin) into a liquid so thoroughly that no grains of the dry ingredient are evident, either by touch or sight.
Industry:Culinary arts
To let food get older under controlled conditions in order to improve flavor or texture or both. 1. Aged meat has been stored 3 to 6 weeks at an optimal temperature of 34°F to 38°F and in low humidity. During this time it undergoes an enzymatic change that intensifies flavor, deepens color and tenderizes by softening some of the connective tissue. The longer meat is aged, the more quickly it will cook. The cryovac method of aging involves vacuum packing the meat with a vapor- and moistureproof film so the so-called aging takes place in transit from slaughterhouse to the consumer's home. 2. Aging cheese refers to storing it in a temperature-controlled area until it develops the desired texture and flavor. 3. Wine is aged both in the barrel and in the bottle. Generally, red wines benefit from long bottle-aging more than white wines.
Industry:Culinary arts
To lightly coat food to be fried, as with flour, cornmeal or bread crumbs. This coating helps brown the food. Chicken, for example, might be dredged with flour before frying.
Industry:Culinary arts
To mix a solid, cold fat (such as butter or shortening) with dry ingredients (such as a flour mixture) until the combination is in the form of small particles. This technique can be achieved by using a pastry blender, two knives, a fork or fingers (which must be cool so as not to melt the fat). A food processor fitted with a metal blade does an excellent job of cutting fat into dry ingredients, providing the mixture is not overworked into a paste.
Industry:Culinary arts
To pour a liquid (typically wine) from its bottle to another container, usually a carafe or decanter. This is generally done to separate the wine from any sediment deposited in the bottom of the bottle during the aging process. Decanting is also done to allow a wine to "breathe," which thereby enhances its flavor.
Industry:Culinary arts
To pour off a liquid or fat from food, often with the use of a colander. "Drain" can also mean to blot greasy food (such as bacon) on paper towels.
Industry:Culinary arts
To reduce a food to its finest form, such as crumbs, paste or powder. Crushing is often accomplished with a mortar and pestle, or with a rolling pin.
Industry:Culinary arts
