- 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 ...
A phrase commonly used to describe raw oysters served on the bottom shell only, usually on a plate of crushed ice or, in the case of cooked dishes such as oysters rockefeller, on a bed of rock salt. Some oyster lovers eat these fresh oysters without any condiments, sipping the oyster liquor from its bottom shell. Others adorn theirs with lemon juice, horseradish, tabasco sauce, cocktail sauce, ketchup or vinegar.
Industry:Culinary arts
Particularly popular in Lebanon and Syria, this Middle Eastern dish has myriad variations but basically combines ground meat (usually lamb), bulghur wheat and various flavorings. The meat may be raw or cooked.
Industry:Culinary arts
Found along America's coast from North Carolina to Texas, the stone crab is most prolific in Florida waters. Its name comes from the rocklike, oval-shape shell of this crab, of which only the claw meat is eaten. Because of that fact, fishermen usually simply twist off the claws and throw the crab back to grow new ones. This regeneration process can take up to 2 years of the stone crab's 10-year lifespan. It in no way inhibits the crab's feeding capabilities, as the claws are used for defensive purposes only. Stone crabmeat has a firm texture and a sweet, succulent flavor. It's marketed precooked (usually frozen) because the meat has a tendency to adhere to the shell if frozen raw. See also crab.
Industry:Culinary arts
A cooking technique made famous by New Orleans's chef Paul Prudhomme by which meat or fish is cooked in a cast-iron skillet that's been heated until almost red hot. Prudhomme's original specialty was blackened redfish. The food is customarily rubbed with a cajun spice mixture before being cooked. The extra hot skillet combined with the seasoning rub gives food an extra crispy crust.
Industry:Culinary arts
Food that conforms to strict Jewish biblical laws pertaining not only to the type of food that may be eaten, but to the kinds of food that can be combined at one meal (for example, meat and dairy products may not be mixed). In order to meet kosher standards and receive the kosher seal, food must be prepared under a rabbi's supervision. In addition to the kinds of animals considered kosher (pigs and rabbits are among the nonkosher group), the laws also decree that animals be fed organically grown food and killed in the most humane manner possible. The word "kosher" is a derivation of the Hebrew kasher, meaning "proper" or "pure. " Because kosher foods bear an inherent hallmark of wholesomeness and quality, they are rapidly becoming popular with a new market of health-conscious consumers. Kosher foods can be purchased in most supermarkets throughout the United States.
Industry:Culinary arts
A thick, cooked cereal or porridge made by cooking cornmeal with milk or water. It's served as a breakfast dish by adding either melted butter, milk or maple syrup. Mush is also cooked, poured into a pan and cooled. It's then cut into squares, sautéed until golden brown (much like polenta) and served hot, sometimes with gravy, as a side dish.
Industry:Culinary arts
Said to have originated in hobo camps during the early 1900s, mulligan stew is a sort of catch-all dish of whatever is available. It usually contains meat, potatoes and vegetables in just about any combination. The name indicates that its origins might come from irish stew, but it's also often compared to Kentucky burgoo. The cook at a hobo camp responsible for putting this tasty concoction together was called a "mulligan-mixer. "
Industry:Culinary arts
A thick, chunky seafood soup, of which clam chowder is the most well known. The name comes from the French chaudière, a caldron in which fishermen made their stews fresh from the sea. New England-style chowder is made with milk or cream, Manhattan-style with tomatoes. Chowder can contain any of several varieties of seafood and vegetables. The term is also used to describe any thick, rich soup containing chunks of food (for instance, corn chowder).
Industry:Culinary arts
Archaeological findings indicate that this bivalve mollusk (see both listings) has been used as food for over 20,000 years. Europeans love mussels, which are cultivated on special farms to meet the high demand. Americans, however, have never been as enamored of mussels as they have of oysters and clams, and huge quantities along U. S. coasts go unharvested. There are dozens of mussel species, all of which have an extremely thin, oblong shell that can range in color from indigo blue to bright green to yellowish-brown. Depending on the species, the shell can be from 1 1/2 to 6 inches in length. The creamy-tan meat is tougher than that of either the oyster or clam but it has a delicious, slightly sweet flavor. The most abundant mussel is the blue or common mussel found along the Mediterranean, Atlantic and Pacific coasts. Its shell is dark blue and 2 to 3 inches in length. The green-lipped mussel is imported from New Zealand (which is why it's also called New Zealand green mussel) and has a large (3 to 4 inches long), bright green shell. Live, fresh mussels are generally available year-round. On the West Coast, however, the mussel season is November through April. This is because microscopic organisms (of "red tide" notoriety) make mussels unsafe to eat during the spring and summer months. Buy mussels with tightly closed shells or those that snap shut when tapped — otherwise they're not alive and fresh. Avoid those with broken shells, that feel heavy (meaning they're full of sand) or that feel light and loose when shaken (signalling that the mussel is dead). Shucked mussels should be plump, their liquid clear. Smaller mussels will be more tender than large ones. Fresh mussels, live or shucked, should be stored in the refrigerator and used within a day or two. Plain and smoked mussels packed in oil are also available. Mussels may be steamed, fried, baked or used as an ingredient in dishes like bouillabaisse or paella. See also shellfish.
Industry:Culinary arts
A popular flavoring in the cuisines of Southeast Asian countries such as Malaysia, Burma and Indonesia. It is made from shrimp, sardines and other small salted fish that have been allowed to ferment in the sun until very pungent and odorous. It's then mashed and in some cases dried. Balachan is available in paste, powder or cake form in Asian markets.
Industry:Culinary arts
