- 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 ...
A very thin, boneless beefsteak sometimes scored for tenderizing. It's small (6 to 9 ounces) and therefore usually cooked briefly — 1 minute per side — over very high heat. See also beef.
Industry:Culinary arts
A thick, pureed mixture of roasted eggplant, tomato, onion, olive oil and various seasonings. It's served cold or at room temperature as a dip or spread.
Industry:Culinary arts
A fairly simple tool consisting of two attached hinged handles, one with a ring at the end, the other with a blunt prong. The olive or cherry is placed in the ring and the handles are squeezed together, forcing the prong through the fruit and pushing the pit out through the hole in the ring. Pitters (also called stoners) come in various designs and sizes. They can be found in gourmet shops and in the kitchenware section of many department stores.
Industry:Culinary arts
A highly seasoned pickled vegetable relish. The vegetables used vary from recipe to recipe and can include tomatoes, sweet peppers, onions, zucchini, cucumber, cauliflower, beans, etc.
Industry:Culinary arts
An American wine term referring to wines made from grapes picked toward the end of the harvest (usually late fall), preferably those with botrytis cinerea, a fungus that shrivels the grape thereby concentrating its sugar. Late-harvest wines are very sweet and usually have a high alcohol content. The most popular grapes used for these dessert wines are riesling, gewürztraminer and sauvignon blanc.
Industry:Culinary arts
An American wine term referring to wines made from grapes picked toward the end of the harvest (usually late fall), preferably those with botrytis cinerea, a fungus that shrivels the grape thereby concentrating its sugar. Late-harvest wines are very sweet and usually have a high alcohol content. The most popular grapes used for these dessert wines are riesling, gewürztraminer and sauvignon blanc.
Industry:Culinary arts
This variety of clam actually has a thin, brittle shell. The soft-shell clam can't completely close its shell because of a long neck (or siphon) that extends beyond its edge. This long extension is why the soft-shell is also referred to as a long-neck clam. There are several types of soft-shells but the most prevalent are the steamer, razor and geoduck clam. See also clam.
Industry:Culinary arts
A thick, puddinglike dish made of cereal or grain (usually oatmeal) cooked in water or milk. Porridge is usually eaten hot for breakfast with sugar and milk or cream.
Industry:Culinary arts
Water that has been highly charged with carbon dioxide, which gives it effervescence. Soda water, also called club soda, seltzer water or just plain carbonated water, contains a small amount of sodium bicarbonate, which, because it's alkaline, can help neutralize an acidic stomach. Soda water is combined with sweeteners and various flavorings to produce a wide variety of soft drinks. Many cocktails also use soda water as an ingredient. See also seltzer water.
Industry:Culinary arts
Edible, gossamer-thin sheets of pure silver or gold that for centuries have been popular decorations in India for special-occasion desserts, confections, nuts and rice dishes. Varak sheets, which are flavorless and odorless, can be found in Indian markets and cake decorating supply shops. The gold- and silver-leaf sheets usually come in packages of twenty-four, each section sandwiched between two sheets of paper. Varak sheets are so fragile that they dissolve easily with human touch and can be torn by the barest breath of air. For that reason, it's best to remove the top piece of paper from a sheet of varak and then invert the varak on top of the food to be decorated. The varak will stick to the food, and the paper can be peeled off. Varak will keep indefinitely if stored in an airtight container (to prevent tarnishing) in a cool, dry place. Also called vark.
Industry:Culinary arts
