- Industrie: Printing & publishing
- Number of terms: 62402
- Number of blossaries: 0
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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 ...
1. An individual baking dish (3 to 4 inches in diameter) that resembles a miniature soufflé dish. Ramekins are usually made of porcelain or earthenware and can be used for both sweet and savory dishes — either baked or chilled. 2. A tiny baked pastry filled with a creamy cheese custard.
Industry:Culinary arts
The original version of this sweet syrup was made with a barley-almond blend. Today, however, it's made with almonds, sugar and rose water or orange-flower water. Orgeat syrup has a pronounced almond taste and is used to flavor many cocktails including the mai tai and scorpion.
Industry:Culinary arts
An alcoholic drink made with liquor (typically rum, whiskey or brandy), milk, sugar and sometimes vanilla. The mixture is usually blended with crushed ice and strained into a tall glass.
Industry:Culinary arts
A tomato moniker that originated in the 16th century when tomatoes from North Africa were known in Italy as pomo dei Mori, "apples of the Moors. " That was transliterated to the French pomme d'amour . . . "love apple. "
Industry:Culinary arts
The grainy deposit sometimes found in wine bottles, most often with older wines. Sediment is not a bad sign but in fact may indicate a superior wine. It should be allowed to settle completely before the wine is decanted into another container so that when the wine is served none of the sediment will transfer to the glass.
Industry:Culinary arts
A popular flavoring in the cuisines of Southeast Asian countries such as Malaysia, Burma and Indonesia. It is made from shrimp, sardines and other small salted fish that have been allowed to ferment in the sun until very pungent and odorous. It's then mashed and in some cases dried. Balachan is available in paste, powder or cake form in Asian markets.
Industry:Culinary arts
Hollandaise sauce blended with orange juice and grated orange rind, used to top cooked vegetables, particularly asparagus and green beans.
Industry:Culinary arts
A special tool used to lard meats. There are many styles, but the most common is one that has a sharp, pointed tip and a hollow body. A long, thin strip of the larding agent (usually pork fat or bacon) is inserted into the tool's hollow cavity and the needle is then used to thread the fat through the meat. See also lard v.
Industry:Culinary arts
This large, frost-green muskmelon can weigh up to 30 pounds and resembles a huge honeydew. The porous flesh is snowy white and has a flavor reminiscent of zucchini. Winter melon is available year-round in Chinese markets and specialty produce stores. It should be cooked briefly and is popular in stir-fry dishes as well as various Asian soups, especially winter melon soup, which is classically served in a scooped-out winter-melon shell. See also melon.
Industry:Culinary arts
Hailing from Italy, this rich frozen dessert consists of sweetened whipped cream (sometimes ice cream) flavored with spirits such as sherry or rum and combined or topped with chopped almonds or macaroon crumbs. This dessert is often called biscuit tortoni, especially when served in small paper cups.
Industry:Culinary arts
