- 産業: Printing & publishing
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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 zucchero di calore finché si liquefa e diventa un sciroppo chiaro che variano nel colore dal marrone dorato al buio (da 320° a 350° F su un termometro di caramella). Granulato o zucchero di canna possono essere spruzzato sulla parte superiore del cibo e posto sotto una fonte di calore, come un pollo, fino a quando lo zucchero si scioglie e caramelizes. Un dessert popolare crema finito in questo modo è crème brûlée. Zucchero caramellato è indicato anche come zucchero bruciato.
Industry:Culinary arts
To pour a liquid (typically wine) from its bottle to another container, usually a carafe or decanter. This is generally done to separate the wine from any sediment deposited in the bottom of the bottle during the aging process. Decanting is also done to allow a wine to "breathe," which thereby enhances its flavor.
Industry:Culinary arts
Ridurre la concentrazione di una miscela aggiungendovi del liquido (solitamente acqua).
Industry:Culinary arts
To pour off a liquid or fat from food, often with the use of a colander. "Drain" can also mean to blot greasy food (such as bacon) on paper towels.
Industry:Culinary arts
Traditionally used for poaching fish, seafood or vegetables, a court-bouillon is a broth made by cooking various vegetables and herbs (usually an onion studded with a few whole cloves, celery, carrots and a bouquet garni) in water for about 30 minutes. Wine, lemon juice or vinegar may be added. The broth is allowed to cool before the vegetables are removed.
Industry:Culinary arts
Translated as "beautiful country," this popular semisoft Italian cheese has a mild, buttery flavor that is delicious with fruity wines. Though originally and still made in a small town outside Milan, Bel Paese is now also produced in the United States. It can be served as a dessert cheese or for snacks and melts beautifully for use in casseroles or on pizza. See also cheese.
Industry:Culinary arts
Translating as "spring rain," harusame are Japanese noodles made from soybean, rice or potato flour. They're available in Asian markets and many supermarkets. Harusame are also called cellophane noodles and Japanese vermicelli.
Industry:Culinary arts
Used as a dip for candies, a confectionery or summer coating is a blend of sugar, milk powder, hardened vegetable fat and various flavorings. It comes in a variety of pastel colors. Some have lowfat cocoa powder added, but they do not contain cocoa butter.
Industry:Culinary arts
Used as both candy and icing, fondant is a simple sugar-water-cream of tartar mixture cooked to the soft-ball stage. After cooling, the mixture is beaten and kneaded until extremely pliable. It can be formed into decorations or candy, which can be dipped in chocolate. Heating fondant makes it soft enough to be used as an icing to coat large and small cakes. food coloring and a variety of flavorings can be added to fondant for visual and taste appeal. It can be refrigerated, tightly wrapped, for up to 3 months.
Industry:Culinary arts
