- 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 ...
This specialty of many Southwest Indians (mainly Navajo and Hopi) is made of flour, water or milk and salt. It's formed into very thin rounds, deep-fried and served hot. It can be eaten with savory foods or drizzled with honey and enjoyed as a sweet.
Industry:Culinary arts
This specialty of Sonora, Mexico, is actually a burrito that is fried or deep-fried. It can contain any number of fillings including shredded chicken, beef or pork, grated cheese, refried beans and rice. To prevent the filling from spilling out during frying, the flour tortilla must be rolled around it, with the ends tucked in. Chimichangas are often garnished with salsa, guacamole, sour cream and shredded cheese.
Industry:Culinary arts
This strong, full-bodied black tea comes from India's province of Darjeeling, in the foothills of the Himalayas. Darjeeling tea leaves are grown at about 7,000 feet and are considered one of India's finest. See also tea.
Industry:Culinary arts
This Swedish specialty of raw salmon cured in a salt-sugar-dill mixture is prized around the world. It's sliced paper-thin and served on dark bread as an appetizer, on an open-faced sandwich or as part of a smorgasbord, often accompanied by a dill-mustard sauce. Gravlax can usually be found in gourmet markets or specialty fish markets. It can be stored, tightly wrapped, in the refrigerator for up to a week.
Industry:Culinary arts
This sweet "herb of the angels" is a member of the parsley family. Grown extensively in Europe, its pale green, celerylike stalks are most often candied and used as decorations for cakes and other desserts. Angelica is also used to flavor liqueurs and sweet wines.
Industry:Culinary arts
This sweet dates back to the Middle Ages, when fair ladies presented the rather hard, honey-spice bread as a favor to dashing knights going into tournament battle. In those days, gingerbread was intricately shaped and decorated, sometimes with gold leaf. Today, gingerbread generally refers to one of two desserts. It can be a dense, ginger-spiced cookie flavored with molasses or honey and cut into fanciful shapes (such as the popular gingerbread man). Or, particularly in the United States, it can describe a dark, moist cake flavored with molasses, ginger and other spices. This gingerbread "cake" is usually baked in a square pan and often topped with lemon sauce or whipped cream.
Industry:Culinary arts
This sweet, fragrant tropical fruit grows in its native South America as well as in California, Florida and Hawaii. There are many varieties of guavas, which can range in size from a small egg to a medium apple. Typically, the fruit is oval in shape and about 2 inches in diameter. The color of the guava's thin skin can range from yellow to red to purple-black, the flesh from pale yellow to bright red. Guavas are usually only available fresh in the region where they're grown. Choose those that give to gentle palm pressure but that have not yet begun to show spots. To be eaten raw, guavas should be very ripe. Ripen green ones at room temperature. Store ripe guavas in the vegetable drawer of the refrigerator for up to 4 days. Guavas make excellent jams, preserves and sauces. Canned whole guavas as well as juice, jams, jellies, preserves and sauce are available in many supermarkets. Fresh guavas are a good source of vitamins A and C.
Industry:Culinary arts
This sweet, succulent member of the muskmelon family was prized by ancient Egyptians thousands of years ago, and ages before that in Persia, where the muskmelon is thought to have originated. Luckily for American honeydew enthusiasts, the melons are now grown in California and parts of the Southwest. The slightly oval honeydew is distinguished by a smooth, creamy-yellow rind and pastel green flesh that's extraordinarily juicy and sweet. It ranges in weight from 4 to 8 pounds. Honeydews are available year-round, though the peak months are generally July through September. Perfectly ripe honeydews will have an almost indistinguishable wrinkling on the skin's surface, often detectable only by touch. Choose one that's very heavy for its size. Underripe melons can be ripened at room temperature. Wrap ripe melons in a plastic bag and refrigerate up to 5 days. Honeydew melons can be used in salads, desserts, as a garnish and in fruit soups. They are a good source of vitamin C. See also melon.
Industry:Culinary arts
This tan, rather flat bean resembles a very large lima bean. It comes in a large pod that, unless very young, is inedible. Fava beans can be purchased dried, cooked in cans and, infrequently, fresh. If you find fresh fava beans, choose those with pods that aren't bulging with beans, which indicates age. Fava beans have a very tough skin, which should be removed by blanching before cooking. They're very popular in Mediterranean and Middle Eastern dishes, can be cooked in a variety of ways and are often used in soups. Also called faba bean, broad bean and horse bean. See also beans.
Industry:Culinary arts
This tender, flavorful beef cut comes from the small end of the short loin next to the rib. It has a bone along one side, but includes no portion of the tenderloin. See also beef.
Industry:Culinary arts
