- 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 ...
A Japanese sauce made with lemon juice or rice vinegar, soy sauce, mirin and/or sake, kombu (seaweed) and dried bonito flakes (katsuobushi). Ponzu sauce is used as a dipping sauce with dishes like sashimi and with one-pot dishes like chirinabe.
Industry:Culinary arts
Originally derived from the dried roots of tropical smilax vines, this flavor is usually associated with a carbonated drink popular in the mid-1800s. Today's sarsaparilla products — including the no-longer-popular soft drink — use artificial flavorings.
Industry:Culinary arts
Small, hot, red Japanese chile available fresh and in various dried forms — rounds, flakes and powder. Togarashi is also known as ichimi. See also chile.
Industry:Culinary arts
Used to strain and clarify the juice from fruit in order to prepare jelly. A jelly bag is made from a porous yet closely woven fabric like unbleached muslin. Jelly bags are hung over a bowl with the aid of loops at the top. The crushed fruit is placed in the bowl and left to drain for several hours, preferably overnight. Before use, the jelly bag is rinsed in water and wrung dry. This prevents too much juice from being absorbed into the fabric.
Industry:Culinary arts
A brilliant green powdered tea served in the Japanese tea ceremony. Matcha, also called hiki-cha, is made from very high quality tea, which is too bitter for most western plates.
Industry:Culinary arts
With a flavor often compared to that of albacore, the wahoo's moderate- to high-fat flesh is fine, white (with a little red) and slightly sweet. In fact, Hawaiians call this fish ono, which means "sweet. " Wahoo are normally caught in the 20- to 40-pound range although they can get much larger. Those that reach the market are usually in the form of chunks or in fillet pieces. Wahoo may be baked, broiled or grilled. See also fish.
Industry:Culinary arts
A medium-sized game bird, originally from Asia but now found in Europe and North America. As with many birds, the male has a more brilliant plumage than the female and is larger, weighing 2 1/2 to 5 pounds compared to the female's 3-pound average. The female's flesh is plumper, juicier and more tender. Very young cocks and hens may be roasted as is but older pheasants should be barded or cooked with moist heat because their flesh is lean and dry. Farm-raised pheasants do not have the same flavor as the wild birds. Pheasants are sometimes found dressed and frozen in specialty meat markets, usually by special order.
Industry:Culinary arts
A pastry of Jewish origin that consists of a piece of dough (baking powder or yeast) that encloses a filling of mashed potatoes, cheese, ground meat and buckwheat groats. These pastries can be served as a side dish or appetizer.
Industry:Culinary arts
A cocktail made with white crème de menthe, cointreau and lemon juice shaken with ice, then strained into a stemmed cocktail glass. See also pink lady.
Industry:Culinary arts
A variety of mushroom also known as cloud ear, tree ear (the larger, thicker specimens) or silver ear (albinos). They have a slightly crunchy texture and delicate, almost bland flavor that more often than not absorbs the taste of the more strongly flavored ingredients with which they are cooked. Asian markets sell fresh and dried wood ears, the latter of which, except for the albino varieties, look like brownish-black, dried chips. Upon reconstituting they increase 5 to 6 times in size and resemble the shape of an ear. Wood ears are popular in stir-fries and soups and are often combined with tiger lily buds. See also mushroom.
Industry:Culinary arts
