- 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 ...
The edible inner portion of the stem of the cabbage palm tree, which grows in many tropical climates and is Florida's official state tree. Hearts of palm are slender, ivory-colored, delicately flavored and expensive. They resemble white asparagus, sans tips. Their texture is firm and smooth and the flavor is reminiscent of an artichoke. Each stalk is about 4 inches long and can range in diameter from pencil-thin to 1 to 1 1/2 inches. The hearts of palm we get in the United States are either from Florida or imported from Brazil. They're available fresh only in Florida and in other countries where they're grown. Canned hearts of palm are packed in water, and can be found in gourmet markets and many large supermarkets. Once opened, they should be transferred to a nonmetal container with an airtight cover. They can be refrigerated in their own liquid for up to a week. Hearts of palm can be used in salads and in main dishes, or deep-fried.
Industry:Culinary arts
The famous brandade de morue of Provence is a pounded mixture of salt cod, olive oil, garlic, milk and cream. This flavorful puree is served with croûtes and often garnished with chopped black truffles. Other salted or smoked fish can also be used to make brandade.
Industry:Culinary arts
The famous Schwarzwälder Kirschtorte hails from Swabia in Germany's Black Forest region. This exquisite dessert is created by layering kirsch-scented chocolate cake, sour cherries and kirsch-laced whipped cream. A generous coating of whipped cream garnished with chocolate curls and cherries completes the cake.
Industry:Culinary arts
The flavor of butterscotch is a blend of butter and brown sugar. It is popular for cookies, ice-cream toppings, frostings and candies.
Industry:Culinary arts
The flower bud of a bush native to the Mediterranean and parts of Asia. The small buds are picked, sun-dried and then pickled in a vinegar brine. Capers range in size from the petite nonpareil variety from southern France (considered the finest), to those from Italy, which can be as large as the tip of your little finger. There are also the Spanish-imported stemmed caperberries that are about the size of a cocktail olive. Capers are generally packed in brine but can also be found salted and sold in bulk. Capers should be rinsed before using to remove excess salt. The pungent flavor of capers lends piquancy to many sauces and condiments; they're also used as a garnish for meat and vegetable dishes.
Industry:Culinary arts
The fragrant leaves of any of various annual or perennial plants that grow in temperate zones and do not have woody stems. Herbs can be purchased in dried or fresh forms. Some, like chives, are also sold frozen. Some of the more commonly available fresh herbs are basil, bay leaf , chervil, coriander, marjoram, mint, oregano, parsley , rosemary, sage, savory, tarragon and thyme. They can be found at various times of year, depending on the herb. Choose herbs that have a clean, fresh fragrance and a bright color without any sign of wilting or browning. They can be stored in the refrigerator, wrapped in a barely damp paper towel and sealed airtight in a plastic bag for up to 5 days. For storage up to 10 days (depending on the herb), place the bouquet of herbs, stem end down, in a tall glass and fill with cold water until the ends are covered by 1 inch. Cover the top of the bouquet with a plastic bag, securing it to the glass with a rubber band. Alternatively, the herb bouquet may be placed in a screw-top jar in the same manner and sealed tightly. Either way, the water should be changed every 2 days. Just before using, wash the herbs and blot dry with a paper towel. Dried herbs are available year-round in metal or cardboard boxes, bottles, cellophane packages and unglazed ceramic pots. They have a stronger, more concentrated flavor than fresh herbs, but quickly lose their pungency. Crushed or ground herbs become lackluster more quickly than whole herbs. The more airtight the storage container, the longer the herbs will last. Transfer those in cardboard, tin, unglazed ceramic or cellophane to small glass bottles or jars with screw-top lids. Each time you use the herb, make sure the lid is tightly resealed. Store dried herbs in a cool, dark place for a maximum of 6 months. After 3 months, it is best to refrigerate them. Herbs are used to flavor all manner of food and drink. Most should be used judiciously because many of them can be quite pungent. See also herb and spice chart; angelica; borage; buckwheat; burnet; chive; costmary ; curry leaf; dill; epazote ; garlic chives; horseradish; hyssop; lemon balm; lemon grass; lemon verbena; sorrel; spices; wormwood ; yarrow.
Industry:Culinary arts
The French term for "as prepared in Burgundy," one of France's most famous gastronomic regions. Meat (usually beef, as in boeuf bourguignonne) is braised in red wine and usually garnished with small mushrooms and white onions. For information on fondue bourguignonne see listing for fondue.
Industry:Culinary arts
The French term for "brown butter," referring to butter cooked to a light hazelnut (noisette) color. It's prepared in the same manner as beurre noir.
Industry:Culinary arts
