- Industry: Printing & publishing
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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 descriptor used culinarily for a "sandwich" consisting of one slice of bread topped with various ingredients such as sliced meat, cheese, pickles, etc. Open-faced sandwiches are very popular in Scandinavia, where they've become an art form with elaborately arranged and decorated combinations. For the most part, open-faced sandwiches are cold, but there are also hot ones, which usually consist of bread topped with meat slices and gravy.
Industry:Culinary arts
1) The rind or skin of a fruit or vegetable, such as a tomato or potato peel. 2) A flat, smooth, shovellike tool used to slide pizzas and yeast breads onto a baking stone or baking sheet in an oven. Also called a pizza peel and baker's peel, this implement is made of hardwood and can usually be found in gourmet specialty shops.
Industry:Culinary arts
From the German words mandel ("almond") and brot ("bread"), this Jewish favorite is a crisp almond bread that is eaten as a cookie.
Industry:Culinary arts
Italian for "daisies," referring culinarily to narrow flat noodles with one rippled side. See also pasta.
Industry:Culinary arts
An enzyme extracted from papaya and employed as a meat tenderizer, and as an agent used to clarify liquids (especially beer). See also meat tenderizers.
Industry:Culinary arts
1. The residue (skins, pits, seeds, etc. ) remaining after the juice has been pressed from a fruit, usually grapes. 2. A potent eau de vie distilled from this mixture. It's the French counterpart to grappa.
Industry:Culinary arts
German for "sour roast," sauerbraten is a German specialty made by marinating a beef roast in a sour-sweet marinade for 2 to 3 days before browning it, then simmering the meat in the marinade for several hours. The result is an extremely tender roast and a delicious sauce. Sauerbraten is traditionally served with dumplings, boiled potatoes or noodles.
Industry:Culinary arts
A hard but chewy candy made by cooking sugar, water (or cream) and usually butter. Depending on the recipe, a toffee mixture may be cooked to anywhere from 260° to 310°F on a candy thermometer. Other ingredients such as nuts or chocolate are sometimes added.
Industry:Culinary arts
Sixteenth-century author William Butler wrote this tribute to the strawberry: "Doubtless God could have made a better berry, but doubtless God never did. " Red, juicy and conically shaped, the strawberry is a member of the rose family and has grown wild for centuries in both the Americas and Europe. The Romans valued the fruit for its reputed therapeutic powers for everything from loose teeth to gastritis. However, it wasn't until the late 13th century that the plant was first cultivated. The most common American variety is the result of several centuries of crossbreeding of the wild Virginia strawberry (North America's main native strawberry) and a Chilean variety. It's probably today's most hardy berry and is able to withstand both shipping and storage. More flavorful, however, are European Alpine strawberries — the tiny, exquisitely sweet wild strawberries of France known as fraises des bois ("strawberries of the woods"). They're considered by many to be the "queen of strawberries. " Strawberries vary in size, shape and color (some are off-white or yellowish). In general, the flavor of the smaller berries is better than that of the larger varieties since the latter are often watery. Fresh strawberries are available year-round in many regions of the country, with the peak season from April to June. Choose brightly colored, plump berries that still have their green caps attached and which are uniform in size. Avoid soft, shriveled or moldy berries. Do not wash until ready to use, and store (preferably in a single layer on a paper towel) in a moistureproof container in the refrigerator for 2 to 3 days. Fresh strawberries are wonderful eaten with cream, macerated in wine or liqueur or used in various desserts. Canned and frozen strawberries are also available. Commercial strawberry products include preserves, jams, jellies, syrups and various desserts. Strawberries are an excellent source of vitamin C and also provide some potassium and iron.
Industry:Culinary arts
1. A creamy sauce, classically used to top cold asparagus, made by blending cream cheese, oil, lemon juice, chervil and sometimes paprika. 2. Another name for allemande sauce.
Industry:Culinary arts
