- 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 ...
This Japanese term translates to "things-in-a-pot" and refers to a category of communal one-pot meals that are popular in Japan, particularly during cold weather. Ingredients are prepared in bite-size portions in advance, then cooked at the table in broth or oil. With some dishes, ingredients are added one at a time and when the dish is ready it's served family style. With other dishes, participants actually cook their own food in the hot liquid or oil, much like a fondue Bourguignonne. Various condiments and sauces are served to flavor the just-cooked foods. See also chirinabe; mizutaki.
Industry:Culinary arts
In italiano significa "orzo" ma in effetti è un tipo di pasta minuta, dalla forma di un chicco di riso, leggermente più piccolo di un pinolo. L'orzo è l'ideale per le minestre ed un ottimo sostituto del riso.
Industry:Culinary arts
1. A grain (typically barley) that is sprouted, kiln-dried and ground into a mellow, slightly sweet-flavored powder. This powdered malt has many uses including making vinegar, brewing beer, distilling liquor and as a nutritious additive to many foods. Malted-milk powder and malt vinegar are two of the most popular malt products available today. See also malt syrup. 2. A soda-fountain drink, also called malted, that is a thick, rich mixture of malted-milk powder, milk, ice cream and a flavoring such as chocolate or vanilla. See also milk shake.
Industry:Culinary arts
N. Grain or malt that is ground or crushed before being steeped in hot water. Mash is used in brewing beer and in the fermentation of whiskey. Sour mash is made by adding a portion of the old mash to help ferment each new batch in the same way as a portion of sourdough starter is the genesis of each new batch of sourdough bread. mash v. To crush a food (such as cooked potatoes) into a smooth, evenly textured mixture.
Industry:Culinary arts
A beef steak cut from the tenderloin, measuring 3/4 to 1 inch thick and 2 to 2 1/2 inches in diameter. Since tournedos are very lean, they're sometimes wrapped in pork fat or bacon prior to grilling or broiling. Classically, they're served on fried bread rounds and topped with a sauce, such as mushroom sauce.
Industry:Culinary arts
A bread popular in the 1800s, before yeast leavening was readily available. It relies on a fermented mixture of warm milk or water, flour, cornmeal, sugar and salt to give it rising power. Salt-rising bread has a very smooth texture with a tangy flavor and aroma.
Industry:Culinary arts
Generally made of stainless steel, this long, narrow utensil is used to pull every shred of meat from the hard-to-reach cavities (such as the legs) of lobsters and crabs. The tip of a lobster pick can either be pointed or in the shape of a tiny, two-prong fork.
Industry:Culinary arts
This section of the hind leg of beef extends from the rump to the ankle. Since the leg has been toughened by exercise, the round is less tender than some cuts. There are six major sections into which the round can be divided: the rump; the four main muscles (top round, sirloin tip, bottom round and eye of round); and the heel. The rump is a triangular cut taken from the upper part of the round. This flavorful section is generally cut into rump steaks or two or three roasts that, when boned and rolled, are referred to as rump roasts. Those with the bone in are called standing rump roasts. Pieces from the rump section are best cooked by moist-heat methods. The top round, which lies on the inside of the leg, is the most tender of the four muscles in the round. Thick top-round cuts are often called butterball steak or London broil, whereas thin cuts are referred to simply as top round steak. The boneless sirloin tip is also called top sirloin, triangle and loin tip. The better grades can be oven-roasted; otherwise moist-heat methods should be used. The bottom round can vary greatly in tenderness from one end of the cut to the other. It's usually cut into steaks (which are often cubed) or the bottom round roast. The well-flavored eye of the round is the least tender muscle, although many mistakenly think otherwise because it looks like the tenderloin. Both steaks and roasts from this cut require slow, moist-heat cooking. A cut that includes all four of these muscles is usually called round steak and those cut from the top (and which are of the best grades) can be cooked with dry heat. Near the bottom of the round is the toughest cut, the heel of the round. It's generally used for ground meat but can sometimes be found as a roast. See also beef.
Industry:Culinary arts
The appellation of this cocktail is said to have come from its originator, who always traveled in a motorcycle sidecar. It consists of brandy, orange-flavored liqueur (such as cointreau or triple sec) and lemon juice, shaken with ice and strained into a cocktail glass.
Industry:Culinary arts
A highly seasoned, wine-based ragoûT made with minced, partially roasted game birds, mushrooms and, sometimes, truffles. Other game, such as rabbit, is sometimes used. A salmi is generally used as a sauce for pasta and other dishes.
Industry:Culinary arts
