- Industrie: 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 ...
To stir any of a variety of ingredients (eggs, flour and butter, cheese, cream, etc. ) into a hot liquid, causing it to thicken.
Industry:Culinary arts
To stir rapidly in a circular motion. Generally, 100 strokes by hand equals about 1 minute by electric mixer.
Industry:Culinary arts
To tie fat, such as bacon or fatback, around lean meats or fowl to prevent their drying out during roasting. Barding is necessary only when natural fat is absent. The barding fat bastes the meat while it cooks, thereby keeping it moist and adding flavor. The fat is removed a few minutes before the meat is done to allow the meat to brown.
Industry:Culinary arts
To treat food (such as meat, cheese or fish) by one of several methods in order to preserve it. Smoke-curing is generally done in one of two ways. The cold-smoking method (which can take up to a month, depending on the food) smokes the food at between 70° to 90°F. Hot-smoking partially or totally cooks the food by treating it at temperatures ranging from 100° to 190°F. Pickled foods are soaked in variously flavored acid-based brines. Corned products (such as corned beef) have also been soaked in brine — usually one made with water, salt and various seasonings. Salt-cured foods have been dried and packed in salt preparations. Cheese curing can be done by several methods, including injecting or spraying the cheese with specific bacteria or by wrapping the cheese in various flavored materials. Some of the more common cured foods are smoked ham, pickled herring and salted fish.
Industry:Culinary arts
To use a utensil (usually a fork) to break off small pieces or layers of food.
Industry:Culinary arts
Today's Cajuns are the descendants of 1,600 French Acadians whom the British forced from their Nova Scotian homeland in 1785. The local Indians transmuted the word Acadians to Cagians and, eventually, to Cajuns. Many confuse Cajun cooking with creole cooking but though there are many points of similarity, there are also distinct differences. Cajun cooking, a combination of French and Southern cuisines, is robust, country-style cookery that uses a dark roux and plenty of animal (usually pork) fat. Creole cooking places its emphasis on butter and cream. Some maintain that Creole cooking uses more tomatoes and the Cajuns more spices. Both cuisines make generous use of filé powder and the culinary "holy trinity" of chopped green peppers, onions and celery. Two of the more traditional Cajun dishes include jambalaya and coush-coush (a thick cornmeal breakfast dish).
Industry:Culinary arts
Tomato puree and minced parsley are added to hollandaise sauce for this rich accompaniment to fish or poultry.
Industry:Culinary arts
Traditional winter holiday cakes made with an assortment of candied fruit and fruit rind, nuts, spices and usually liquor or brandy. Fruitcakes can have a moderate amount of cake surrounding the chunky ingredients, or only enough to hold the fruits and nuts together. Dark fruitcakes are generally made with molasses or brown sugar and dark liquor such as bourbon. Dark-colored fruits and nuts, such as prunes, dates, raisins and walnuts, may also contribute to the blend. Light fruitcakes are generally made with granulated sugar or light corn syrup and light ingredients such as almonds, dried apricots, golden raisins, etc. Fruitcakes are baked slowly and, after cooling, usually covered in cheesecloth moistened with liquor or brandy and tightly wrapped in foil. Stored in this manner, they have tremendous staying power and, providing they are occasionally remoistened, can be kept for years.
Industry:Culinary arts
Traditionally served on Good Friday, these small, lightly sweet yeast buns contain raisins or currants and sometimes chopped candied fruit. Before baking, a cross is slashed in the top of the bun. After baking, a confectioners' sugar icing is used to fill the cross.
Industry:Culinary arts
