- 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 ...
A kidney-shaped nut that grows out from the bottom of the cashew apple. The shell is highly toxic so great care is taken in shelling and cleaning the nut. Cashew nuts have a sweet, buttery flavor and contain about 48 percent fat. Because of their high fat content, they should be stored, tightly wrapped, in the refrigerator to retard rancidity. As with most nuts, roasting cashews brings out their nutty flavor. See also nuts.
Industry:Culinary arts
A lean, mild fish found along the South Atlantic coast. This member of the jack family is hard to find in markets but, when available, is usually sold whole. Amberjack is best baked or sautéed. See also fish.
Industry:Culinary arts
A liqueur with the flavor of almonds, though it's often made with the kernels of apricot pits. The original liqueur, Amaretto di Saronno, hails from Saronno, Italy. Many American distilleries now produce their own amaretto.
Industry:Culinary arts
A beverage quaffed directly after drinking another (usually alcoholic) potable. For example, after a shot of whiskey, one might drink a beer "chaser" (a combination known as a boilermaker).
Industry:Culinary arts
A German sausage made of pork and veal seasoned with a variety of spices including ginger, nutmeg and coriander or caraway. Though it is now available precooked, bratwurst is generally found fresh and must be well grilled or sautéed before eating. See also sausage.
Industry:Culinary arts
1. A beverage that combines an alcohol (such as bourbon, gin, rum, scotch or vodka) with a mixer (such as fruit juice, soda or liqueur). Popular cocktails include martini, old fashioned and tom collins. 2. This term also applies to an appetizer served before a meal such as a "seafood" or "fruit" cocktail, which would be a dish of mixed seafood or mixed fruit respectively.
Industry:Culinary arts
A larger relative of the rabbit, the hare can weigh as much as 12 to 14 pounds, compared to a rabbit at about 5 pounds. Whether wild or domesticated, hares have a darker flesh and earthier flavor than rabbits. Wild hare, also called jackrabbit and snowshoe rabbit, generally needs marinating to tenderize it before cooking. Younger animals (1 year or less) can usually be roasted, whereas older animals are best cooked with moist-heat methods such as stewing or braising. One of the most famous dishes made with this animal is jugged hare. Although plentiful in the United States, hare isn't as popular here as in European countries.
Industry:Culinary arts
A sauce made from meat juices, usually combined with a liquid such as chicken or beef broth, wine or milk and thickened with flour, cornstarch or some other thickening agent. A gravy may also be the simple juices left in the pan after meat, poultry or fish has been cooked.
Industry:Culinary arts
A term first used in the 1800s referring to pure, clean water from a tiny stream called a "branch. " An order for "bourbon and branch" is a nostalgic request for bourbon and water.
Industry:Culinary arts
A small, decorative, round or square cookie imprinter, usually made of glass, ceramic or wood. When the stamp is pressed into a ball of cookie dough, it not only flattens it, but imprints a relief design on the surface. Cookie stamps come in many designs and are available at specialty kitchenware shops.
Industry:Culinary arts
