- 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 ...
Also created by Auguste Escoffier for opera singer Dame Nellie Melba (see melba sauce), this toast is exceedingly thin and dry. It's sold packaged in most supermarkets and is used to accompany soups, salads and the like.
Industry:Culinary arts
Also known as New York strip steak and shell steak, this cut of meat comes from the most tender section of beef, the short loin. It's the boneless top loin muscle and is equivalent to a porterhouse steak minus tenderloin and bone. Depending on the region, it's also marketed as Delmonico steak, Kansas City (strip) steak, shell steak, sirloin club steak and strip steak. This tender cut may be broiled, grilled or sautéed. See also beef.
Industry:Culinary arts
Also known as soufflé potatoes, these crisp potato puffs are the result of deep-frying thinly sliced potatoes twice. The first time the potatoes are fried in 300°F oil. After cooling, they're fried in 375°F oil until they inflate and turn golden brown.
Industry:Culinary arts
Although not a true dandelion, this green looks almost identical to its namesake. The main difference is that the jagged-edged leaves are a deeper green and slightly larger. The Italian dandelion has a tangy, slightly bitter flavor. It can be cooked as well as used in salads. Refrigerate, tightly wrapped in a plastic bag, up to 5 days. Wash thoroughly just before using.
Industry:Culinary arts
Although the origin of the name is vague, it seems to come from the longtime association between the Irish and potatoes. The dish consists of diced potatoes (sometimes precooked) that are fried with chopped onions and pimientos until the potatoes are crisp and brown. Some variations use sweet red or green peppers instead of pimientos.
Industry:Culinary arts
An 18th-century Pennsylvania farmer (for whom it was named) is credited with introducing the Seckel pear. It's a small, russet-colored fruit with a sweet, spicy flavor. The Seckel's firm flesh makes it excellent for both cooking and canning but some people find it too crisp for out-of-hand eating. It's available late August through December. See also pear.
Industry:Culinary arts
An aromatic rice that's a cross between American long-grain rice and basmati. It has more flavor and fragrance than its American parent and less than basmati. Texmati comes in both white and brown versions, with the brown having a nuttier nuance than the white. See also rice.
Industry:Culinary arts
An artificial sweetener that's about 600 times sweeter than sugar. Although not approved by the Federal Drug Administration at this writing, Sucralose is already being used in Australia and Canada under the brand name Splendar. This crystalline, free-flowing sweetener is both water soluble and stable, making it appropriate for a broad range of foods and beverages. See also acesulfame-K; alitame; aspartame; saccharin.
Industry:Culinary arts
An elaborately prepared Chinese dish that starts with air being pumped between a duck's skin and flesh. The duck is then coated with a honey mixture and hung until the skin is dry and hard. After the duck is roasted the skin becomes golden and intensely crisp. While hot, it's cut into small squares and served with thin pancakes (called Peking doilies) or steamed buns, accompanied by scallions and hoisin sauce. The meat is considered a secondary attraction and is usually served after the skin. This specialty is also sometimes called Beijing duck.
Industry:Culinary arts
An elegant sweet wine from the Sauternes region of western France. It's made from sauvignon blanc or semillon grapes that have been infected by a beneficial mold called botrytis cinerea, which causes the grapes to shrivel, leaving a sugary fruit with concentrated flavors. The best Sauternes come from vines that have been hand-picked (as many as 12 separate times) to ensure that the grapes are not removed from the vines before reaching the perfect degree of ripeness required for these wines. Sauternes are most notable as dessert wines but, because of their high acidity, they also make excellent partners for rich dishes like pâté, caviar and foie gras. "Sauterne" without the ending "s" usually refers to an inexpensive semisweet California wine.
Industry:Culinary arts
