- Industry: Printing & publishing
- Number of terms: 62403
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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 ...
This handheld blender is tall, narrow and has a rotary blade at one end. It has variable speeds, is entirely portable and may be immersed right into a pot of soup (or other mixture) to puree or chop the contents. Many immersion blenders come with a whisk attachment (good for whipping cream), and other accoutrements such as strainers or beakers for mixing individual drinks. Some also come with wall mounts.
Industry:Culinary arts
A potent cocktail consisting of light rum, brandy, orange juice, lemon juice and orgeat syrup, served over ice.
Industry:Culinary arts
Liquore chiaro, molto dolce a base di semi di anice e dal sapore di liquirizia.
Industry:Culinary arts
Contrary to what most of us think, this fruit was not named for its color. Instead, the word orange comes from a transliteration of the sanskrit naranga . . . which comes from the Tamil naru . . . which means "fragrant. " It's thought that the reason oranges have long been associated with fertility (and therefore, weddings) is because this lush evergreen tree can simultaneously produce flowers, fruit and foliage. Though oranges originated in Southeast Asia, they now also thrive around the world in warm-climate areas including Portugal, Spain, North Africa and, in the United States (the world's largest producer), Arizona, California, Florida and Texas. There are three basic types of orange — sweet, loose-skinned and bitter. Sweet oranges are prized both for eating and for their juice. They're generally large and have skins that are more difficult to remove than their loose-skinned relatives. They may have seeds or be seedless. Among the more popular sweet oranges are the seedless navel, the juicy, coarse-grained valencia and the thin-skinned, red-fleshed blood orange. Sweet oranges are better eaten fresh than cooked. Loose-skinned oranges are so named because their skins easily slip off the fruit. Their segments are also loose and divide with ease. Members of the mandarin orange family are all loose skinned; they vary in flavor from sweet to tart-sweet. Bitter oranges, the most well-known of which are the seville and the bergamot, are — as their name implies — too sour and astringent to eat raw. Instead, they're cooked in preparations such as marmalade and bigarade sauce. Bitter oranges are also greatly valued for their peel, which is candied, and their essential oils, which are used to flavor foods as well as some liqueurs, such as curaçao. Most of the bitter orange supply comes from Spain. USDA grading of oranges is voluntary and not considered necessary by most growers. The two grades used are U. S. Fancy (best) and U. S. No. 1. Fresh oranges are available year-round at different times, depending on the variety. Choose fruit that is firm and heavy for its size, with no mold or spongy spots. Unfortunately, because oranges are sometimes dyed with food coloring, a bright color isn't necessarily an indicator of quality. Regreening sometimes occurs in fully ripe oranges, particularly with Valencias. A rough, brownish area (russeting) on the skin doesn't affect flavor or quality either. Oranges can be stored at cool room temperature for a day or so, but should then be refrigerated and can be kept there for up to 2 weeks. Oranges are an excellent source of vitamin C and contain some vitamin A. Once cut or squeezed, however, the vitamin C quickly begins to dissipate. After only 8 hours at room temperature or 24 hours in the refrigerator, there's a 20 percent vitamin C loss. Canned, bottled and frozen-concentrate orange juices have a greatly decreased vitamin C content. See also king orange; temple orange.
Industry:Culinary arts
Questo frullatore a mano è di forma allungata e stretta ed ha una lama rotante ad una estremità. Ha velocità variabili, è completamente portatile e può essere immerso direttamente in una pentola di minestra (o altra miscela) per frullarne o tagliuzzarne il contenuto. Molti frullatori ad immersione sono forniti di accessorio a frusta (utile per montare la panna) ed altre parti accessorie come colini o boccali per miscelare bevande separate. Alcuni hanno anche il supporto a parete.
Industry:Culinary arts
Piccolo utensile usato per trasformare l'intera noce moscata in polvere grossolana. Questo macinino ha una superficie simile ad una raspa fine e leggermente curva. Molti tipi di macinino trattengono le noci intere in un contenitore unito al fondo o alla parte posteriore dell'unità. Un macinino per noce moscata assomiglia ad un macinapepe, con la differenza che l'interno è creato appositamente per trattenere un'intera noce moscata grazie ad un piattino munito di 4 rebbi all'estremità di un pistoncino montato su molla. La molla ha lo scopo di tenere la noce premuta verso il basso, spingendola verso una lama affilata che, girando la manovella, grattugia la noce.
Industry:Culinary arts
Literally French for "rust," culinarily rouille is a fiery-flavored, rust-colored sauce of hot chiles, garlic, fresh bread crumbs and olive oil pounded into a paste and often mixed with fish stock. It's served as a garnish with fish and fish stews such as bouillabaisse.
Industry:Culinary arts
A cooking method by which food (usually meat or vegetables) is first browned in fat, then cooked, tightly covered, in a small amount of liquid at low heat for a lengthy period of time. The long, slow cooking develops flavor and tenderizes foods by gently breaking down their fibers. Braising can be done on top of the range or in the oven. A tight-fitting lid is very important to prevent the liquid from evaporating.
Industry:Culinary arts
Any of several varieties of lettuce with leaves that branch from a single stalk in a loose bunch rather than forming a tight head. The leaves are crisper and more full-flavored than those of the head lettuce varieties. Depending on the variety, leaf lettuce (also called looseleaf and Simpson lettuce) can range in color from medium to dark green; some have red-tipped leaves. Among the more popular leaf lettuces are Oak leaf, Salad Bowl, frilly Red Leaf and crinkly Green Leaf. In general, leaf lettuce is more perishable than head lettuce. Choose bunches with crisp, evenly colored leaves with no sign of wilting or yellowing at the edges. As with all greens, leaf lettuce should be washed and either drained completely or blotted with a paper towel to remove any excess moisture before being refrigerated in a plastic bag. It will keep this way up to about 3 days. See also lettuce.
Industry:Culinary arts
A miniature cream puff filled with either a sweet or savory mixture. Savory profiteroles are usually served as appetizers. One of the most famous desserts made with these tiny pastries is the elaborate croquembouche.
Industry:Culinary arts
