- Branche: 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 ...
Seldom found fresh, this sour cherry with dark red skin and flesh is used in a variety of processed products. The blood-red juice is used in making liqueurs and brandies, and the cherries can be found canned, packed in syrup, dried and in preserves. The sharp, sour taste makes the Morello unsuitable for eating raw but perfect for cooking. See also cherry.
Industry:Culinary arts
Though this is actually a type of dolphin, it shouldn't be confused with the dolphin that is a mammal. To avoid this misunderstanding, the Hawaiian name mahi mahi is becoming more widespread. Also called dolphinfish and dorado, mahi mahi is found in warm waters throughout the world. It's a moderately fat fish with firm, flavorful flesh. It ranges in weight from 3 to 45 pounds and can be purchased in steaks or fillets. Mahi mahi is best prepared simply, as in grilling or broiling. See also fish.
Industry:Culinary arts
Culinarily, to boil a liquid (usually stock, wine or a sauce mixture) rapidly until the volume is reduced by evaporation, thereby thickening the consistency and intensifying the flavor. Such a mixture is sometimes referred to as a reduction.
Industry:Culinary arts
This Japanese wine, the national alcoholic drink of Japan, is traditionally served warm in small porcelain cups. The yellowish, slightly sweet sake is made from fermented rice and doesn't require aging. It has a relatively low alcohol content of 12 to 16 percent. Sake is used in Japanese cooking, particularly in sauces and marinades. Once opened, it will keep tightly sealed in the refrigerator for at least 3 weeks.
Industry:Culinary arts
One of Italy's great gifts to the rest of the world, zabaglione is an ethereal dessert made by whisking together egg yolks, wine (traditionally marsala) and sugar. This beating is done over simmering water so that the egg yolks cook as they thicken into a light, foamy custard. Traditional zabaglione must be made just before serving. (There is also a frozen version. ) The warm froth can be served either as a dessert by itself or as a sauce over cake, fruit, ice cream or pastry. In France it's called sabayon or sabayon sauce.
Industry:Culinary arts
1. A general term referring to a thick puree or sauce, such as a tomato coulis. 2. The word can also refer to thick, pureed shellfish soups. 3. Originally, the term coulis was used to describe the juices from cooked meat.
Industry:Culinary arts
Because similar-sized tea leaves brew at the same speed (larger, coarser leaves take longer), tea leaves are graded and sorted by size. Orange pekoe is the grade for the smallest leaves, which are picked from the top of the plant. "Pekoe" describes medium-size, slightly coarser tea leaves. See also tea.
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
A coarse dark bread with a slightly sour taste. Pumpernickel is usually made of a high proportion of rye flour and a small amount of wheat flour. Molasses is often used to add both color and flavor.
Industry:Culinary arts
