- Branche: Printing & publishing
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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 ...
Originally made from camel's milk, kefir comes from high in the Caucasus — a 750-mile-long mountain range between the Caspian and Black seas. Today, however, it's more commonly produced from cow's milk. It's a slightly sour brew of fermented milk, most of which contains about 2 1/2 percent alcohol. Kefir is reminiscent in both taste and texture of a liquid yogurt. It's available in cartons or bottles in health-food stores. See also kumiss.
Industry:Culinary arts
1. A sweet soft pudding made of stewed fruit (usually berries) thickened with cornstarch. 2. Old-time British flummeries were made by cooking oatmeal until smooth and gelatinous; sweetener and milk were sometimes added. In the 18th century, the dish became a gelatin-thickened, cream- or milk-based dessert, flavored generously with sherry or madeira.
Industry:Culinary arts
A beer made from malted wheat, characterized by its pale color and subtle, lager like flavor. See also beer.
Industry:Culinary arts
Though it's now a year-round favorite, this tender-crisp, butter-rich cookie was once associated mainly with Christmas and Hogmanay (Scottish New Year's Eve). The traditional round shape comes from the ancient Yule bannock, which was notched around the edges to signify the sun's rays. The classic way of making shortbread is to press the dough into a shallow earthenware mold that is decoratively carved. After baking, the large round cookie is turned out of the mold and cut into wedges. Today, more often than not, shortbread cookies are formed into simple squares or rounds.
Industry:Culinary arts
The lungs of an animal such as a calf or pig, sometimes used in various preparations like pâtés. Lights can also be sliced and sautéed or used in a stew such as civet. Though readily available in Europe, lights are rarely seen in U. S. markets.
Industry:Culinary arts
Small, spring-operated tongs used to hold hot snail shells while extracting the snail. Unlike most tongs, these open by squeezing the handles. When the pressure is released, the tongs snap securely around the snail shell.
Industry:Culinary arts
A term applied to the driest (see dry) champagne. Brut champagnes are drier than those labeled "extra dry. "
Industry:Culinary arts
A hard but chewy candy made by cooking sugar, water (or cream) and usually butter. Depending on the recipe, a toffee mixture may be cooked to anywhere from 260° to 310°F on a candy thermometer. Other ingredients such as nuts or chocolate are sometimes added.
Industry:Culinary arts
A fermented soybean cake, with a texture similar to that of soft tofu and a yeasty, nutty flavor. The high-protein tempe is popular in Asian cooking, as well as for vegetarian diets. It's commonly available at health-food stores.
Industry:Culinary arts
A thick, hearty soup usually eaten as a main course. It consists of pork (sometimes chicken) meat and broth, hominy, onion, garlic, dried chiles and cilantro. It's usually served with chopped lettuce, radishes, onions, cheese and cilantro, which diners can add to the soup as they please. Posole originated in Jalisco, in the middle of Mexico's Pacific Coast region, and is traditionally served at Christmastime.
Industry:Culinary arts
