- 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 ...
V. To dilute mixtures such as soups, sauces, batters, etc. , by adding more liquid.
Industry:Culinary arts
This slang term originated during the California Gold Rush and described dishes (usually stews) made from leftovers.
Industry:Culinary arts
One of the best all-around cooking materials available, aluminum is moderately priced, sturdy and a good heat conductor. It comes in light- and medium-weight cookware and bakeware; the heavier the gauge, the more evenly it cooks. It's available in plain (matte or polished) or anodized (dark gray) finishes. Plain aluminum finishes can darken and pit when exposed to alkaline or mineral-rich foods, and when soaked excessively in soapy water. Likewise, they can discolor some foods containing eggs, wine or other acidic ingredients. (This discoloration, though not harmful, is unattractive. ) Because aluminum may be reactive and easily scratched, it's often combined with other metals, such as stainless steel. The anodized finishes are chip-, stain- and scratch-resistant but will spot and fade if cleaned in a dishwasher. Extensive research has proven that the old tales of food being poisoned by aluminum are unequivocally false, and those who claim that some foods take on a metallic taste when cooked with aluminum cookware are counterbalanced by just as many who insist they don't.
Industry:Culinary arts
A cut of meat (most often lamb, mutton, veal or venison) that is the unseparated loin (from rib to leg) from both sides of the animal. The saddle is a very tender cut and makes an elegant (but expensive) roast.
Industry:Culinary arts
A deep water marine fish found in the waters surrounding the Hawaiian Islands. Its sweet, delicate flesh ranges from white to pink in color, however, cooked opakapaka is always white. It can run from lean to fat, depending on the season (they're fattier in the winter). Opakapaka is suitable for almost any cooking method. In Hawaii, it's also referred to as pink snapper. See also fish.
Industry:Culinary arts
French for "trumpet of death," this wild mushroom is, in fact, trumpet-shaped. Its cap is thin and gently ruffled, its color ranges from dark gray to black. The flavor of this mushroom is rich, deep and somewhat nutty. The trompette de la mort (also called black chanterelle, horn of plenty and trumpet of death) can be found fresh from about August to November. The dried form is often available in specialty produce markets and some supermarkets. See also mushroom.
Industry:Culinary arts
Russian in origin, syrniki is a dish of fried cheese cakes that can be served sweet — sprinkled with confectioners' sugar and sour cream — or savory, topped with sour cream and herbs such as dill. Syrniki are made with a mixture of pot cheese or farmer'S cheese, flour and beaten eggs, which is formed into cakes before being sautéed on both sides until brown.
Industry:Culinary arts
A Middle Eastern specialty consisting of small, deep-fried croquettes or balls made of highly spiced, ground chickpeas. They're generally tucked inside pita bread, sandwich-style, but can also be served as appetizers. A yogurt- or tahini-based sauce is often served with falafel.
Industry:Culinary arts
A round, bottomless, stainless steel ring, sometimes with a vertical handle, in which an egg can be poached or fried. The ring keeps the egg perfectly round during cooking. It's removed before the egg is served.
Industry:Culinary arts
