- 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 ...
An apple that's coated with a cinnamon-flavored red sugar syrup. This candy coating can either be crackly-hard or soft and gooey. A candied-apple clone is the caramel apple, which has a thick, soft caramel-flavored coating. Both versions are served on sticks for portable eating.
Industry:Culinary arts
An artificial sweetener that's 180-200 times sweeter than sugar. It's synthesized from two amino acids (aspartic acid and phenylalanine), the building blocks of protein, and contains about 4 calories per gram. Regular aspartame breaks down and loses its sweetness when heated but is excellent for sweetening cold dishes. A new encapsulated (and therefore heat-stable) form of this sweetener has been developed especially for baking. At this writing, however, it's not available to consumers. See also acesulfame-K; alitame; saccharin; sucralose.
Industry:Culinary arts
An Asian dish of rice that has been cooked and refrigerated for a day before being fried with other ingredients, such as small pieces of meat and vegetables, and seasonings such as soy sauce. An egg is also often added to the mix. The name of the rice depends on the main ingredient (besides rice), such as "chicken" fried rice, "shrimp" fried rice and so on.
Industry:Culinary arts
An aspic made by boiling calves' feet until the natural gelatin is extracted. The liquid is strained, then combined with wine, lemon juice and spices and refrigerated until set. If sugar is added, it can be eaten as a dessert. Calf's-foot jelly was once thought to be a restorative for invalids.
Industry:Culinary arts
An assortment of dried herbs said to reflect those most commonly used in southern France. The blend can be found packed in tiny clay crocks in the spice section of large supermarkets. The mixture commonly contains basil, fennel seed, lavender, marjoram, rosemary, sage, summer savory and thyme. The blend can be used to season dishes of meat, poultry and vegetables. See also herbs.
Industry:Culinary arts
An early American yeast bread flavored with cornmeal and molasses. Legend says this bread was created by a New England farmer plagued by a lazy wife who served him the same cornmeal-molasses gruel every day. One morning, the disgusted farmer grabbed the bowl of gruel, tossed in some flour and yeast, and began stirring like crazy, all the while muttering angrily, "Anna, damn 'er!"
Industry:Culinary arts
An East Indian seasoning made by pulverizing sun-dried, unripe (green) mango into a fine powder. Amchoor has a tart, acidic, fruity flavor that adds character to many dishes including meats, vegetables and curried preparations. It's also used to tenderize poultry, meat and fish. Amchoor is also called simply mango powder; it's also spelled aamchur.
Industry:Culinary arts
An East Indian word referring to pickled and salted relishes. They can be made sweet or hot, depending on the seasoning added.
Industry:Culinary arts
An edible container used to hold a thick stew, creamed meat or vegetable mixture, puree and so on. A croustade can be made from pastry, a hollowed-out bread loaf or pureed potatoes or pasta that have been shaped to form a casing for food. Before filling it with food, the container is deep-fried or toasted until golden-brown and crisp. Small filled croustades can be served as an appetizer or first course.
Industry:Culinary arts
An Egyptian spice blend comprising toasted nuts and seeds, the combination of which varies depending on the cook. Dukka usually has hazelnuts or chickpeas as a base, along with pepper as well as coriander, cumin and sesame seeds. The ingredients are ground together until the texture is that of a coarse powder. Dukka can be sprinkled over meats and vegetables, or used as a dip (preceeded by olive oil) for breads, fresh vegetables and so on. It's available in Middle Eastern markets.
Industry:Culinary arts
