- Settore: Printing & publishing
- Number of terms: 62402
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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. In cooking, to eviscerate; to remove the entrails, as from poultry or fish. 2. To clarify a mixture, as in drawn butter.
Industry:Culinary arts
Thin, translucent, gelatinous noodles made from the starch of a yamlike tuber known as Devil's Tongue. Shirataki, which are the shredded form of konnyaku, have no discernable taste but absorb the dominant flavors of the soup or dish to which they're added. They can be found both in dry and soft forms in Asian markets and some supermarkets. The word shirataki means "white waterfall," alluding to the appearance of these noodles.
Industry:Culinary arts
A slice or cube of bread that has either been rubbed with garlic or dipped in garlic-flavored oil. The bread is then used to rub the inside of a salad bowl to impart the barest hint of garlic to the greens. The chapon may either be removed or — for a more intense garlic flavor — left in the bowl to toss with the salad.
Industry:Culinary arts
To cook food gently in liquid at a temperature (about 185°F) low enough that tiny bubbles just begin to break the surface.
Industry:Culinary arts
Both the papaya and the papaw are sometimes referred to as pawpaw, which is thoroughly confusing because they're entirely different fruits. The papaw is a North American native that's a member of the cherimoya family. It can range from 2 to 6 inches long and looks like a fat, dark-brown banana. The aromatic flesh is pale yellow and peppered with a profusion of seeds. It has a custardlike texture and a sweet flavor reminiscent of bananas and pears. Papaws are seldom cultivated and are rarely found in markets.
Industry:Culinary arts
To make small holes in the surface of food. The best example is an unfilled pie dough that is pricked all over with the tines of a fork so it bakes without blistering or rising (see bake blind).
Industry:Culinary arts
From the Atlantic coast, this true bass is also called striper, greenhead, squidhound and, in the Chesapeake Bay region, rockfish (not to be confused with the species rockfish). The striped bass is anadromous, meaning that it migrates from a saltwater habitat to spawn in fresh water. It can range in size from 2 to 70 pounds, though market weight is usually between 2 and 15 pounds. The striped bass is olive green fading to silver, and has 6 to 8 longitudinal black stripes. It has a moderately fat, firm-textured flesh with a mild, sweet flavor. Striped bass can be prepared in a variety of ways including broiling, grilling, poaching and steaming. Both white bass and yellow bass are freshwater members of the striped bass family. See also fish.
Industry:Culinary arts
Hawaiian word for seaweed, of which there are over two dozen varieties included in the native Hawaiian diet. Among the more popular types are the deep green limu ele'ele, the reddish-brown limu kohu, the pale brown limu lipoa and limu manauea, which ranges in color from yellow ocher to magenta.
Industry:Culinary arts
1. A thick soup of tripe, meat, vegetables, pepper and other seasonings. It's also called Philadelphia pepper pot. The soup is said to have been created during the desperate winter of 1777-1778, when Washington's army was down to tripe, peppercorns and various scraps of other food. The cook devised this tasty dish and named it in honor of his hometown, Philadelphia. 2. A West Indian stew containing cassareep, meat or seafood, vegetables, chiles, cayenne pepper and other seasonings.
Industry:Culinary arts
A broad term for all aquatic animals that have a shell of some kind. Shellfish are separated into two basic categories — crustaceans and mollusks. Crustaceans include crabs, crayfish, lobster and shrimp. Mollusks are divided into three groups — gastropods (also called univalves) such as the abalone and snail; bivalves like the clam and oyster; and cephalopods such as the octopus and squid.
Industry:Culinary arts
