- 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 ...
Termine per un menù indicante che ciascuna voce ha prezzo separato. Vedere anche "prix fixe"; "table d'hôte".
Industry:Culinary arts
Liquore scozzese dal colore dorato, addolcito con miele di erica ed aromatizzato con erbe.
Industry:Culinary arts
Considered a delicacy, tomalley is the green-colored liver of a lobster. It may be eaten alone but is often also added to sauces.
Industry:Culinary arts
A loaf or cake of ground or pureed, steamed fish. Kamaboko is available fresh in Asian markets and is generally white but occasionally has food coloring (usually pink or red, sometimes brown, green or yellow) brushed on the surface. It's used in numerous Japanese preparations including soups, noodles and simmered dishes. Chikuwa is kamaboko shaped into rolls formed around bamboo stick. Ita-kamaboko is shaped into squares or rectangles on wood planks that are usually made of cypress. See also surimi.
Industry:Culinary arts
Though America cultivates this cereal grass almost exclusively for fodder and bird seed, millet is a staple for almost 1/3 of the world's population, particularly in disadvantaged regions of Asia and Africa. There are many varieties of millet, most of which are rich in protein. Millet has a bland flavor that lends itself well as a background to other seasonings. It's prepared like rice by boiling it in water and is used to make hot cereal and dishes like pilaf. Ground millet is used as a flour to make puddings, breads and cakes. Millet can be found in Asian markets and health-food stores.
Industry:Culinary arts
Also known as a parson's nose, this is the stubby tail protuberance of a dressed fowl. It seems to have originated as a derogatory term meant to demean Catholics in England during the late 17th century.
Industry:Culinary arts
Pickled Japanese plums that are picked before they're ripe, then soaked in brine and red shiso leaves, the latter of which adds flavor and a pink coloring. This Japanese condiment is very salty and tart and is a popular adjunct to most Japanese meals, including breakfast. Pureed umeboshi, called bainiku, is used as a seasoning. Umeboshi can be found in jars and cans in Asian markets and in some gourmet markets.
Industry:Culinary arts
This flavorless, colorless oil is expressed from the seeds of the safflower, also called saffron thistle or bastard saffron. It contains more polyunsaturates than any other oil, has a high smoke point (which makes it good for deep-frying) and is favored for salad dressings because it doesn't solidify when chilled. Safflower oil isn't as nutritionally beneficial as some of the other oils, however, because it lacks vitamin E. See also fats and oils.
Industry:Culinary arts
A crumbly topping consisting of flour, sugar, butter and various spices that is sprinkled on coffeecakes, breads, muffins and cakes. The word streusel is German for "sprinkle" or "strew. "
Industry:Culinary arts
A thin, fatty membrane that lines the abdominal cavity, usually taken from pigs or sheep; pork caul is considered superior. The caul resembles a lacy net and is used to wrap and contain pâtéS, crépinettes, forcemeats and the like. The fatty membrane melts during the baking or cooking process. Caul may be ordered and purchased through your local butcher. To prevent tearing, it may be necessary to soak the membrane in warm salted water to loosen the layers before using.
Industry:Culinary arts
