- Industry: Printing & publishing
- Number of terms: 62402
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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 ...
Si dice che prenda il suo nome dalla ditta Martini & Rossi (noti per il loro vermouth). Questo cocktail è preparato con gin e vermouth, con aggiunta di un'oliva verde o un riccio di scorza di limone. Meno vermouth contiene e più sarà secco (vedi "dry"). Un martini può essere servito liscio oppure con ghiaccio. Può anche essere fatto con vodka, e in questo caso viene chiamato vodka martini. Un gibson è un martini guarnito con una cipollina bianca.
Industry:Culinary arts
To make shallow cuts (usually in a diamond pattern) in the surface of certain foods, such as meat or fish. This is done for several reasons: as a decoration on some foods (breads and meats); as a means of assisting flavor absorption (as with marinated foods); to tenderize less tender cuts of meat; and to allow excess fat to drain during cooking.
Industry:Culinary arts
A round Japanese spoon or paddle made from wood or bamboo, traditionally used only to toss and serve rice.
Industry:Culinary arts
1. Having a dry or powdery texture that resembles meal. 2. A term used to describe the texture of a baked potato as slightly dry and almost crumbly.
Industry:Culinary arts
An important food source in many Asian cultures, seaweed is a primitive sea plant belonging to the algae family with origins dating back millions of years. Japanese cuisine employs different varieties (such as kombu, laver, wakame and nori) for many uses including soups, vegetables, tea, sushi and as a general seasoning. The Irish are partial to the seaweed known as carrageen, and agar is widely used throughout Asia. Seaweed is a rich source of iodine, an important nutrient. Many seaweeds also provide alginic acid, a jellylike substance that's used as a stabilizer and thickener in a wide variety of commercially processed foods such as ice creams, puddings, flavored milk drinks, pie fillings, soups and syrups. See also dulse; hijiki; kelp; limu; wakame.
Industry:Culinary arts
A method of cooking whereby food is placed on a rack or in a special steamer basket over boiling or simmering water in a covered pan. Steaming does a better job than boiling or poaching of retaining a food's flavor, shape, texture and many of the vitamins and minerals.
Industry:Culinary arts
Soybean milk "skin" that forms on soy milk when it is heated. The delicate milk skin is carefully removed and usually dried in sheets or folded and dried in sticks. Yuba sheets are rehydrated by covering with a wet towel; yuba sticks are soaked in water. Yuba, with its creamy, nutlike flavor, is often used in vegetarian dishes as a meat substitute. It can be found in most Asian markets. Sheets of yuba can be used to wrap other foods that can then be braised, deep-fried or steamed. The sticks are sometimes deep-fried to a crispy brown, to be eaten alone or broken into pieces for use in other dishes. Yuba sticks are sometimes called bamboo because of their look-alike quality.
Industry:Culinary arts
A large migratory fish known for its delicious flesh, excellent roe (the true caviar) and isinglass. This prized fish was so favored by England's King Edward ii that he gave it royal status, which meant that all sturgeon caught had to be offered to the king. Sturgeon are anadromous, meaning that they migrate from their saltwater habitat to spawn in fresh water. Their average weight is 60 pounds but gargantuan specimens can reach over 3,000 pounds. The sturgeon's long, thin body is pale gray and has large scales. Its rich, high-fat flesh has a fresh, delicate flavor and is so firm that it's almost meatlike. Sturgeon are fished in the Black and Caspian Seas and in the United States, mainly in the Pacific Northwest and along the Southern Atlantic. The best U. S. variety is the white sturgeon, and the smaller specimens are considered the best eating. Fresh sturgeon comes whole (up to about 8 pounds), in steaks or in chunks. It can be braised, grilled, broiled, sautéed or baked. The supply of this fish in its fresh form, however, is limited and most of that caught in U. S. waters is smoked. Frozen and canned (pickled or smoked) forms are also available. See also fish.
Industry:Culinary arts
A kitchen thermometer used for testing the temperature during the preparation of candy, syrups, jams, jellies and deep fat. It should register from 100° to 400°F. Choose a thermometer that is easy to handle in hot mixtures, such as one with a plastic handle. Many have adjustable hooks or clips so the thermometer can be attached to a pan. There are dual-purpose thermometers with readings both for candy and deep fat. See also freezer/refrigerator thermometer; meat thermometer; oven thermometer.
Industry:Culinary arts
