- Settore: 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 ...
Fagiolo piccolo, secco, dal color ruggine e dal sapore dolce. I fagioli azuki si possono acquistare interi oppure in polvere sui mercati asiatici. Sono particolarmente diffusi nella cucina giapponese dove vengono usati in preparazioni come il comune yokan, fatto con pasta di fagioli azuki ed agar. Vedere anche "fagioli".
Industry:Culinary arts
A cold drink made with liquor or wine mixed with sugar and egg, then shaken or blended until frothy. Early flips made in England and Colonial America were warmed by plunging a red-hot poker into the brew just before serving.
Industry:Culinary arts
A tall, covered, straight-sided cooking pot from France, used for long-cooking stews and dishes such as cassoulet and pot-au-feu. It's usually made of earthenware. Petites marmites are identically shaped miniature covered pots used as soup bowls.
Industry:Culinary arts
Widely available in Europe, this herb has lemon-scented, mintlike leaves that are often used to brew an aromatic tea (tisane). Its slightly tart flavor is used to flavor salads as well as meats and poultry. Also called simply balm.
Industry:Culinary arts
Ampiamente diffusa in Europa, questa pianta aromatica ha foglie simili a quelle della menta e dal profumo di limone che vengono spesso impiegate per la preparazione di infusi e tisane. Per il suo sapore leggermente aspro trova impiego per dar gusto sia ad insalate che carni e pollame. Viene anche semplicemente chiamata cedrina.
Industry:Culinary arts
The American Indians taught the Colonists how to tap the maple tree for its sap and boil it down to what the Indians called "sweetwater. " Canada, New York and Vermont are all known for their superior maple products. The maple-tapping season (called "sugar season") usually begins sometime around mid-February and can last anywhere from 4 to 6 weeks. The "sugarmakers" insert spouts into the maple trees (a grove of which is called a "sugarbush") and hang buckets from them to catch the sap. Some companies connect plastic tubing to the spout, running it from tree to tree and eventually directly to a large holding tank where it's stored until ready to be processed. The sap is then taken to the "sugarhouse," where it's boiled until evaporated to the desired degree. Quite simply, maple syrup is sap that has been boiled until much of the water has evaporated and the sap is thick and syrupy. At the beginning of the sugar season, when the sap is concentrated, it only takes about 20 gallons of it to make a gallon of syrup, whereas toward the end of the season it may take up to 50 gallons of sap. Maple sugar, which is about twice as sweet as granulated white sugar, is the result of continuing to boil the sap until the liquid has almost entirely evaporated. In between those two stages at least two other products are made: maple honey (thicker than syrup) and maple cream or butter (thick and spreadable). Maple syrup is graded according to color and flavor. Generally, U. S. grades are: Fancy or Grade aa, a light amber colored syrup with a mild flavor; Grade A is medium amber and mellow-flavored; Grade B is dark amber and hearty flavored; and Grade C is very dark with a robust, molasseslike flavor. Since the processing of maple syrup is labor-intensive, pure maple syrup is quite expensive. A less costly product labeled maple-flavored syrup is a combination of less expensive syrup (such as corn syrup) and a small amount of pure maple syrup. Pancake syrups are usually nothing more than corn syrup flavored with artificial maple extract. Pure maple syrup should be refrigerated after opening. Warm to room temperature before serving.
Industry:Culinary arts
A term applied to wild animals that are deemed suitable for human consumption. Some species are now domesticated and because their diets and activity levels are changed, their meat has a different flavor than that of field animals. Game animals are categorized as large game and small game. The most common large game meat is venison, which, though commonly thought of as deer, is a term that broadly includes the meat from elk, moose, reindeer, caribou and antelope. Other popular large game animals include buffalo, wild boar and, to a lesser degree, bear. Additionally, there are even rarer varieties eaten around the world such as camel, elephant, kangaroo, zebra and wild sheep and goats. The most common small game animal is rabbit. Squirrel is also quite popular, followed distantly by beaver, muskrat, opossum, raccoon, armadillo and even porcupine. Any game found in commercial markets is federally inspected. Whether purchased commercially or obtained directly from the hunter, the factors that determine the meat's quality include the age of the animal (younger animals are more tender), the animal's diet and the time of year the animal was killed (best is fall, after plentiful spring and summer feeding). Equally important is how the dead animal was handled in the field. The meat of many otherwise excellent animals is damaged (and sometimes ruined) because of the manner in which it is dressed and transported after the kill. The tenderness of a particular cut of meat from large game animals is similar to the corresponding cut of beef and pork. In general, wild game is less tender than meat from domestic animals because the wild animals get more exercise and are therefore leaner. What fat there is generally rank-tasting and should be removed. For maximum tenderness, most game meat should be cooked slowly and not overdone. It can be cooked with moist heat by braising, or with dry heat by roasting (with an effort to ensure maximum moistness through basting, larding or barding).
Industry:Culinary arts
The American Indians taught the Colonists how to tap the maple tree for its sap and boil it down to what the Indians called "sweetwater. " Canada, New York and Vermont are all known for their superior maple products. The maple-tapping season (called "sugar season") usually begins sometime around mid-February and can last anywhere from 4 to 6 weeks. The "sugarmakers" insert spouts into the maple trees (a grove of which is called a "sugarbush") and hang buckets from them to catch the sap. Some companies connect plastic tubing to the spout, running it from tree to tree and eventually directly to a large holding tank where it's stored until ready to be processed. The sap is then taken to the "sugarhouse," where it's boiled until evaporated to the desired degree. Quite simply, maple syrup is sap that has been boiled until much of the water has evaporated and the sap is thick and syrupy. At the beginning of the sugar season, when the sap is concentrated, it only takes about 20 gallons of it to make a gallon of syrup, whereas toward the end of the season it may take up to 50 gallons of sap. Maple sugar, which is about twice as sweet as granulated white sugar, is the result of continuing to boil the sap until the liquid has almost entirely evaporated. In between those two stages at least two other products are made: maple honey (thicker than syrup) and maple cream or butter (thick and spreadable). Maple syrup is graded according to color and flavor. Generally, U. S. grades are: Fancy or Grade aa, a light amber colored syrup with a mild flavor; Grade A is medium amber and mellow-flavored; Grade B is dark amber and hearty flavored; and Grade C is very dark with a robust, molasseslike flavor. Since the processing of maple syrup is labor-intensive, pure maple syrup is quite expensive. A less costly product labeled maple-flavored syrup is a combination of less expensive syrup (such as corn syrup) and a small amount of pure maple syrup. Pancake syrups are usually nothing more than corn syrup flavored with artificial maple extract. Pure maple syrup should be refrigerated after opening. Warm to room temperature before serving.
Industry:Culinary arts
Un termine applicato ad animali selvatici che sono ritenuti idonei per il consumo umano. Alcune specie sono ora addomesticati e perché loro diete e livelli di attività sono cambiati, la loro carne ha un sapore diverso rispetto a quello degli animali del campo. Giochi animali sono classificati come gioco grande e piccoli giochi. Le carni più comuni grandi sono carne di cervo, che, anche se comunemente pensato come cervi, è un termine che include sostanzialmente la carne di alce, alci, renne, caribù e antilopi. Altri grandi animali giochi popolari includono il bufalo, il cinghiale e, in misura minore, orso. Inoltre, ci sono ancora più rara varietà mangiato tutto il mondo come il cammello, elefante, canguri, zebre e selvaggi ovini e caprini. Il piccolo animale di gioco più comune è il coniglio. Scoiattolo è anche molto popolare, in seguito alla lontana da castoro, topo muschiato, opossum, procioni, armadillo e anche porcospino. Qualsiasi gioco trovato sui mercati commerciali è federalmente controllato. Se acquistate in commercio o ottenuti direttamente dal cacciatore, i fattori che determinano la qualità di carne includono l'età dell'animale (animali più giovani sono più teneri), dieta dell'animale e del periodo dell'anno l'animale è stato ucciso (migliore è caduta, dopo abbondante primavera ed estate di alimentazione). Altrettanto importante è come è stato gestito l'animale morto in campo. La carne di molti animali altrimenti eccellente è danneggiata (e a volte rovinata) a causa del modo in cui è vestita e trasportato dopo il kill. La tenerezza di un particolare taglio di carne da animali di grandi dimensioni è simile al corrispondente taglio di manzo e di maiale. In generale, la selvaggina è meno tenera di carni provenienti da animali domestici perché gli animali selvatici ottenere più esercizio e sono quindi più snello. Quali grassi c' sono generalmente rango-degustazione e dovrebbero essere rimosso. Per massima tenerezza, la maggior parte delle carni dovrebbero essere cotta lentamente e non esagerata. Può essere cucinato con calore umido di brasatura, o con calore secco di torrefazione (con uno sforzo per garantire la massima umidità attraverso imbastitura, Lardellare o Barde).
Industry:Culinary arts
Generally speaking, there are two basic styles of ice-cream maker — manual and electric. They can be simple or fancy and can cost from $25 to almost $1,000. In addition to ice cream, they can be used to make ice milk, frozen yogurt and frozen drinks. All of them work on the same principle — a canister with a central, vertical paddle (called a dasher) is placed inside a container that holds the freezing agent — either ice and salt, a chemical coolant or an electric refrigeration unit. The inner canister is filled with an ice-cream mixture that the dasher stirs (gently scraping the sides of the canister) when rotated. This stirring action aerates the mixture and keeps it smooth by preventing ice crystals from forming while it freezes. There are several different kinds of ice-cream freezers. Among the manual-style ice-cream makers are the old-fashioned, wooden buckets with a metal inner container for the ice-cream mixture. They require ice, rock salt (which lowers the temperature of the ice) and plenty of physical stamina to turn the crank that rotates the dasher. They usually take 30 to 40 minutes to make 4 to 6 quarts of ice cream. Some of these wooden bucket-style makers have an electric motor that sits on top of the unit, saving manpower. A newer form of manual ice-cream maker is the prechilled chamber freezer, which ranges in size from 1 pint to 1 1/2 quarts. The container is placed in the freezer for 24 to 48 hours to freeze the coolant sealed between the walls lining this unit. The ice-cream mixture is poured into the center cavity; a crank-and-dasher assembly and lid covers the entire unit. The hand-rotated crank is turned once every 2 to 3 minutes for 15 to 30 minutes, depending on the amount of ice cream being made. Electric ice-cream machines are all equipped with electric motors that rotate either the ice-cream canister or the dasher. There are several different styles and sizes of electric ice-cream machines. The most common is the self-contained countertop unit that uses refrigerator ice cubes and table salt, and in which the motor turns the canister. This type can make up to 2 quarts of ice cream. There is also a small freezer unit (averaging 1 quart) that doesn't require salt or ice but instead is placed in the freezer compartment of the refrigerator with the electric cord exiting between the freezer's seal and the closed door. In this type, the dasher is motor-turned, while the canister is stationary. The Rolls-Royce of electric ice-cream freezers is the large, self-contained countertop machine that has the freezing unit built into it. All that's required for this expensive pleaser is to pour the ice-cream mixture into the canister and flick a button.
Industry:Culinary arts
