- 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 ...
Japanese for "water-simmered," referring to a Japanese dish made in a single pot consisting of chicken and vegetables simmered in water and other seasonings. The dish is served from the pot at the table along with various condiments such as ponzu sauce, radishes, green onions, ginger and lemon. See also chirinabe; nabemono.
Industry:Culinary arts
Any of various edible oils made from a plant source, such as vegetables, nuts or seeds. See also almond oil; canola oil; corn oil; cottonseed oil; fats and oils; grapeseed oil; hazelnut oil; olive oil; peanut oil; pumpkin seed oil; safflower oil; sesame oil; soybean oil; sunflower seed oil; walnut oil.
Industry:Culinary arts
1. A light dessert of stiffly beaten, sweetened egg white mounds that have been poached in milk. These puffs are then floated in a thin custard sauce. The dessert is also known as oeufs à la neige, "snow eggs. " 2. In France, île flottante ("floating island") is liqueur-sprinkled sponge cake spread with jam, sprinkled with nuts, topped with whipped cream and surrounded by a pool of custard.
Industry:Culinary arts
Similar to but thicker than soy sauce, tamari is also a dark sauce made from soybeans. It has a distinctively mellow flavor and is used primarily as a table condiment, as a dipping sauce or for basting.
Industry:Culinary arts
This odd-looking, kite-shaped fish is also called a ray. The names are used interchangeably, though in some quarters the term "skate" is applied to the members of this species that are used for eating, while "ray" generally refers to those (like the electric ray and giant manta ray) that are fished for sport. Skates have winglike pectoral fins that undulate as the fish meanders along the ocean floor (there are also freshwater rays). The fins are the edible part of a skate. Their delicious flesh is firm, white and sweet — not unlike that of the scallop. Depending on the region, skate is available year-round. Like shark meat, skate must be soaked in acidulated water to remove its natural ammonia odor. Skate can be prepared in a variety of ways including poaching, baking and frying. See also fish.
Industry:Culinary arts
V. To remove the stone or seed of a fruit. This is most often done by using a sharp knife to cut it loose or a specialized utensil (known as a pitter) to push it out. pit n. The stone or seed of a fruit such as a cherry, peach, apricot or plum.
Industry:Culinary arts
This American original consists of a blended combination of milk, ice cream and flavored syrup, fruit or other flavorings. The drink is quickly made with the aid of a blender and is sometimes enriched with an added egg. See also malted milk.
Industry:Culinary arts
1. To prepare game, fowl, fish and so forth for cooking by plucking, scaling, eviscerating, and so on. 2. To "dress a salad" simply means adding a dressing.
Industry:Culinary arts
A dish of chunks of meat or poultry, chopped vegetables and rich sauce, combined in a deep bowl or casserole, topped with a pastry crust and baked.
Industry:Culinary arts
Japanese rice vinegar. The mild and slightly sweet su may be used variously, such as a dressing for sunomono (vinegared food) and other foods, for seasoning, in acidulated water to retain color in vegetables and in sushi meshi, the rice used for sushi dishes. It's available in Asian markets and most larger supermakets.
Industry:Culinary arts
