- Industry: 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 ...
A nutritious staple in the Middle East, bulghur wheat consists of wheat kernels that have been steamed, dried and crushed. It is often confused with but is not exactly the same as cracked wheat. Bulghur, also called burghul, has a tender, chewy texture and comes in coarse, medium and fine grinds. It makes an excellent wheat pilaf and is delicious in salads (see tabbouleh), and in meat or vegetable dishes, as with kibbeh.
Industry:Culinary arts
A French term describing cooked, diced ingredients bound with a sauce (for savory ingredients), or syrup or cream (for fruit mixtures) and used for fillings or garnishes. Fish, meat, poultry, mushrooms, truffles and vegetables are often included in savory salpicons, which are used to make canapéS, to fill barquettes or croustades, to make croquettes, as a garnish, etc.
Industry:Culinary arts
Any dried or smoked sausage that can be kept without benefit of refrigeration. See also sausage.
Industry:Culinary arts
A French term pertaining to a specific style of cooking (as in Chinese cuisine), or a country's food in general. Haute cuisine refers to food prepared in a gourmet or elaborate manner.
Industry:Culinary arts
The French word for "tulip," culinarily referring to a thin cookie that is gathered into a ruffled-flower shape while still warm. The ruffled cookie is usually placed into a cup mold (such as a muffin tin) until cool. It can also be draped over an inverted water glass. The crisp cookie cup is used as an edible container for berries, mousse or ice cream.
Industry:Culinary arts
A name used for any of several smaller species of shark, although the reference isn't confined to one species. Dogfish genera include Squalus acanthias (known as spur dog), Masterias (smooth hound), Mustelus canis (sand shark) and Scyliorhinus stellaris (nursehound). The name refers to the small size and shape of the fish, the offspring of some of which are even referred to as "pups. " Dogfish, which are found in the North and South Pacific, both sides of the Atlantic Ocean and the Mediterranean, have generally been considered trash fish in the United States. That concept is gradually changing, however, and this moderately lean fish is gaining wider favor. Dogfish has a firm flesh and fairly strong flavor that lends itself to full-flavored sauces. It's best baked or fried and is, in fact, the fish widely used in Great Britain for fish and chips. See also fish.
Industry:Culinary arts
The crisp, tender sprouts of various germinated beans and seeds. Mung bean sprouts, used often in Chinese cooking, are the most popular. However, other seeds and beans — such as alfalfa and radish seeds, lentils, soybeans and wheat berries — may also be sprouted. For optimum crispness, sprouts are best eaten raw. They may also be stir-fried or sautéed, but should only be cooked for 30 seconds or less; longer cooking will wilt the sprouts. Though you may grow your own fresh sprouts (refer to a general cookbook), they're available in most large supermarkets. Choose crisp-looking sprouts with the buds attached; avoid musty-smelling, dark or slimy-looking sprouts. Mung-bean sprouts should be refrigerated in a plastic bag for no more than 3 days. More delicate sprouts — like alfalfa sprouts — should be refrigerated in the ventilated plastic container in which they're usually sold and kept for no more than 2 days. Canned mung-bean sprouts — available in most supermarkets — do not have either the texture or flavor of fresh.
Industry:Culinary arts
The oxtail was once really from an ox but nowadays the term generally refers to beef or veal tail. Though it's quite bony, this cut of meat is very flavorful. Because it can be extremely tough (depending on the age of the animal), oxtail requires long, slow braising. It's often used for stews or soups such as the hearty English classic oxtail soup, which includes vegetables, barley and herbs and is often flavored with sherry or madeira.
Industry:Culinary arts
1. French for "grilled (or broiled) food," usually meat. 2. A creole dish of pieces of pounded round steak seared in hot fat, then braised in a rich sauce with vegetables and tomatoes. Grillade is customarily served with grits.
Industry:Culinary arts
The ability of this versatile food wrap to cling to both food and containers makes it superior for forming an airtight seal. There are many varieties of plastic wrap, some of which are thicker, cling better and have better moisture-vapor retention than others. Most plastic wraps are made of polyethylene, whose components are not absorbed by foods to any degree. The wrap that is considered to have the best cling and moisture retention is made of polyvinylidene chloride, another leading brand is made of polyvinyl chloride (pvc). For added flexibility, both require the addition of plasticizers that, if in direct extended contact with food, can be absorbed. However, the USDA has approved their use with food and, though little is known of the effects of human ingestion of plasticizers over a prolonged period of time, there is no current evidence that they are harmful. There is some concern, however, that wraps containing plasticizers can transfer their components to food during lengthy heating in a microwave oven.
Industry:Culinary arts
