- Industry: Printing & publishing
- Number of terms: 62402
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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 ...
This soup has nothing to do with turtles but is made instead from a calf's head cooked in water. After cooking, most recipes call for the head to be taken out of the broth and cooled, after which the meat is removed and cut into small pieces. Just before serving, the meat is returned to the clear, brownish broth, which is often flavored with wine and various spices, and usually thickened. Mock turtle soup is sometimes garnished with calves' brains.
Industry:Culinary arts
A wafer-thin East Indian bread made with lentil flour. This tortillalike bread can be unseasoned (as preferred in southern India) or variously flavored with red or black pepper, garlic or other seasonings, as in northern India. Pappadams are available in Indian markets in various sizes and flavors. Deep-fried pappadams puff up to almost double their original size. Grilling them over an open flame will give them a smoky flavor.
Industry:Culinary arts
This bright yellow flower is used culinarily to flavor and add color to salads, soups and other dishes. The petals are sometimes dried, powdered and used as a coloring agent. See also flowers, edible.
Industry:Culinary arts
A Japanese term meaning "grilled" (yaki) "fowl" (tori), usually referring to small pieces of marinated chicken that are skewered and grilled.
Industry:Culinary arts
Long, beige, ribbonlike strips of gourd that are dried and used as edible ties for various Japanese food packets. Kampyo is also occasionally used as an ingredient in sushi and in simmered dishes. It can be found packaged in cellophane in Asian markets. Kampyo strips must be softened in water several hours before using.
Industry:Culinary arts
Also known as Indian date, the tamarind is the fruit of a tall shade tree native to Asia and northern Africa and widely grown in India. The large (about 5-inch-long) pods contain small seeds and a sour-sweet pulp that, when dried, becomes extremely sour. Tamarind pulp concentrate is popular as a flavoring in East Indian and Middle Eastern cuisines much like lemon juice is in Western culture. It's used to season full-flavored foods such as chutneys, curry dishes and pickled fish. Additionally, tamarind is used to make a sweet syrup flavoring soft drinks. It's also an integral ingredient in Worcestershire sauce. Tamarind can be found in East Indian and some Asian markets in various forms: jars of concentrated pulp with seeds; canned paste; whole pods dried into "bricks" or ground into powder. Tamarind syrup can be found in Dutch, Indonesian and East Indian markets.
Industry:Culinary arts
A picant tomato-based sauce that includes onions, green chiles such as serranos or jalepeños and seasonings. This Mexican salsa is most often associated with the dish, huevos rancheros.
Industry:Culinary arts
N. rendered and clarifiedpork fat, the quality of which depends on the area the fat came from and the method of rendering. The very best is leaf lard, which comes from the fat around the animal's kidneys. Unprocessed lard has quite a strong flavor and a soft texture. Lard can be processed in many ways including filtering, bleaching, hydrogenation and emulsification. In general, processed lard is firmer (about the consistency of vegetable shortening), has a milder, more nutlike flavor and a longer shelf life. Lard is richer than many other fats and therefore makes extremely tender, flaky biscuits and pastries. It's a flavorful fat for frying and is widely used throughout South America and many European countries. When substituting lard for butter in baking, reduce the amount by 20 to 25 percent. All lard should be tightly wrapped to prevent absorption of other flavors. It may be stored at room temperature or in the refrigerator, depending on how it has been processed. Always check the label for storage directions. lard v. To insert long, thin strips of fat (usually pork) or bacon into a dry cut of meat. The purpose of larding is to make the cooked meat more succulent, tender and flavorful. These strips are commonly referred to as lardons and are inserted with a special tool called a larding needle. See also bard.
Industry:Culinary arts
A member of the mint family, this downy-leaved plant yields a juice that, culinarily, is generally only used to make horehound candy — a brittle, sugar-drop confection with a slightly bitter undertaste. Extract of horehound is also used to make cough syrup and lozenges.
Industry:Culinary arts
The pinto (Spanish for "painted") bean has streaks of reddish-brown on a background of pale pink. The beans are grown in the United States Southwest and are common in most Spanish-speaking countries, where they're often served with rice or used in soups and stews. The pinto can be used interchangeably with the pink bean, which is lighter in color prior to cooking but looks the same afterwards. Both the pinto and pink bean are commonly used in the preparation of refried beans and chili con carne. Pinto beans are available in dried form year-round. They are also called red Mexican beans. See also beans.
Industry:Culinary arts
