- Industry: 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 ...
1. A wide (about 2 inches), flat noodle, sometimes with ruffled edges. The plural form is lasagne. 2. A dish made by layering boiled lasagna noodles with various cheeses (usually including mozzarella) with the cook's choice of sauce, the most common being tomato, meat or Béchamel. This dish is then baked until bubbly and golden brown. See also pasta.
Industry:Culinary arts
1. A nickname for eggnog. 2. Any beverage made with beaten egg, milk and usually liquor. 3. In certain parts of England the term "nog" refers to strong ale.
Industry:Culinary arts
Also called potato starch, this gluten-free flour is made from cooked, dried and ground potatoes. It's used as a thickener and, because it produces a moist crumb, in some baked goods.
Industry:Culinary arts
1. This large (up to 100 pounds) game fish is found off the coast of Southern California and further south into Mexican waters. It's a member of the jack family — related to pompano — with a flavor and texture similar to tuna. Yellowtail is only occasionally available commercially. It may be prepared in any way suitable for tuna. 2. A variety of snapper. See also fish.
Industry:Culinary arts
The name of this specialty comes from the fact that it originally contained plums, which it no longer does. Instead, this traditional Christmas dessert is made with suet, dried currants, raisins, almonds and spices. It's either steamed or boiled and is often served warm, flamed with brandy or rum, and accompanied by hard sauce.
Industry:Culinary arts
A potent compound that gives some chiles their fiery nature. Most of the capsaicin (up to 80 percent) is found in the seeds and membranes of a chile. Since neither cooking nor freezing diminishes capsaicin's intensity, removing a chile's seeds and veins is the only way to reduce its heat. The caustic oils found in chiles cause an intense burning sensation, which can severely irritate skin and eyes. Capsaicin is known for its decongestant qualities. It also causes the brain to produce endorphins, which promote a sense of well-being.
Industry:Culinary arts
A traditional recipe from the Old South, benne wafers are thin, crisp cookies made with brown sugar, pecans and sesame seed.
Industry:Culinary arts
A long, narrow cut of meat taken from the lower portion of the ribs and breastbone of a hog. Spareribs are quite fatty, which contributes to their delicious flavor. Barbecuing spareribs (usually after they've been marinated) is the most popular method of preparation. See also pork.
Industry:Culinary arts
A bunch of herbs (the classic trio being parsley, thyme and bay leaf) that are either tied together or placed in a cheesecloth bag and used to flavor soups, stews and broths. Tying or bagging the herbs allows for their easy removal before the dish is served.
Industry:Culinary arts
An edible, translucent paper made from a dough of water combined with the pith of an Asian shrub called, appropriately enough, the rice-paper plant (or rice-paper tree). rice flour is sometimes also used. The paper comes in various sizes — small to large, round or square. Rice paper can be used to wrap foods to be eaten as is or deep-fried. It's also useful as a baking-sheet liner on which delicate cookies are baked. After baking, the cookies may be removed from the sheet without damage and the flavorless rice paper (which sticks to the cookies' bottoms) eaten along with the confection. Rice paper can be found in Asian markets and some supermarkets.
Industry:Culinary arts
