- Branche: Printing & publishing
- Number of terms: 62402
- 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 ...
An excellent European saltwater flatfish closely related to the turbot. It has a delicate, light flesh that can be broiled, fried, baked, grilled or poached. See also fish.
Industry:Culinary arts
An excellent heat conducter, copper is generally lined with tin or stainless steel to keep it from interacting with certain foods. Copper should be washed in hot, soapy water and dried immediately. Though copper is relatively expensive and requires polishing, it is the cookware of choice of many professionals. It will also eventually require retinning.
Industry:Culinary arts
An exotically scented liqueur flavored with rose petals, vanilla and various spices.
Industry:Culinary arts
An extremely hot powdered mustard containing ground mustard seeds (both black or brown and yellow-white), wheat flour and turmeric. The most well-known brand of powdered mustard today is Colman's, named for its 19th-century British developer, Jeremiah Colman. See also mustard.
Industry:Culinary arts
An extremely soft, fresh cream cheese that has the consistency of sour cream. Fromage blanc is usually eaten with fruit and sugar as dessert, but can also be used in cooking. See also cheese.
Industry:Culinary arts
An herb belonging to the composite plant family, which includes daisies, dandelions, marigolds and sunflowers. The silvery, fragrant costmary leaves have a minty, lemony character. They're used in salads, and as a flavoring in soups, veal and chicken dishes and sausages. Costmary is also called alecost (because it was used in making ale), Bible leaf (because its long leafs were used as book markers) and mint geranium.
Industry:Culinary arts
An herb similar to chives, but with a decidedly garlicky nuance, both in aroma and flavor. Garlic chive leaves have long, thin, flat stems, whereas the stalks with flowers are round and more closely resemble regular chives. Open flowers, though beautiful, are a signal that the chives were picked from a more mature plant and will not be as tender as those with unopened buds. Garlic chives can be found in Asian markets and many gourmet produce markets. Store them in a plastic bag in the refrigerator for up to a week. They may be snipped with scissors to the desired length and used in both fresh and cooked dishes. Garlic chives are also called Chinese chives and ku chai.
Industry:Culinary arts
An hors D'oeuvre of bacon-wrapped, shucked oysters that are broiled, baked or grilled and served on buttered toast points. See also devils on horseback.
Industry:Culinary arts
An inexpensive beef cut taken from between the neck and shoulder blade. The most popular cuts of chuck are roasts and steaks. Chuck roasts usually include a portion of the blade bone, which is why they're sometimes referred to as blade pot roasts. For maximum tenderness, chuck cuts must be cooked slowly, as in stewing or braising. See also beef.
Industry:Culinary arts
