- 업종: 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 ...
Also called a potato ricer, this kitchen utensil resembles a large garlic press. Cooked food such as potatoes, carrots or turnips is placed in the container. A lever-operated plunger is pushed down into the food, forcing it out through numerous tiny holes in the bottom of the container. The result is food that (vaguely) resembles grains of rice. Ricers come in a variety of shapes, the most common being a 3- to 4-inch round basket or a V-shaped bucket. They're generally made of chromed steel or cast aluminum and can be found in specialty cookware shops.
Industry:Culinary arts
This southern Italian cow's milk-cheese has a firm texture and a mild, smoky flavor. It has a golden-brown rind and comes in various forms, though the squat pear shape is most recognizable. Most provolone is aged for 2 to 3 months and has a pale-yellow color. However, some are aged 6 months to a year or more. As the cheese ripens, the color becomes a richer yellow and the flavor more pronounced. It is an excellent cooking cheese and aged provolones can be used for grating. Provolone is packaged in various sizes from little pear-shaped packages to giant sausage-shaped 200-pounders. Provolone is also now manufactured in the United States. See also cheese.
Industry:Culinary arts
Cocktail costituito da gin, succo di limone o di lime, granatina, albume d'uovo e panna. Viene shakerato con ghiaccio e poi filtrato in una coppetta da cocktail bassa. Vedi anche "white lady".
Industry:Culinary arts
Lemons that have been preserved in a salt-lemon juice mixture (sometimes with spices such as cinnamon, cloves and coriander) for about 30 days. Preserved lemons have a silken texture and a distinctive flavor. They're an indispensable ingredient and flavoring in Moroccan cooking and used as a flavoring by many of today's leading chefs.
Industry:Culinary arts
Available in Indian markets, this coloring is used to give foods the traditional red-orange tint of tandoor oven cooking. Tandoori paste can be rubbed directly onto the surface of meats; the powder is generally stirred into a marinade.
Industry:Culinary arts
A sweet alcoholic beverage made from an infusion of flavoring ingredients (such as seeds, fruits, herbs, flowers, nuts or spices) and a spirit (such as brandy, rum or whiskey). Essential oils and extracts are used to flavor many of today's liqueurs. Artificial flavorings make a lackluster contribution to the less expensive brands. Most commercial liqueurs are made with closely guarded secret formulas. Also called cordials and ratafias, liqueurs are usually high in alcohol and range from 49 proof for cherry heering to 110 proof for green chartreuse. The crème liqueurs (such as crème de menthe) are distinguished by being sweeter and more syrupy. Liqueurs were originally used (and some still are) as a digestive. They are now usually served after dinner but also play an important role in many cocktails. Liqueurs can also be used in cooking, particularly for desserts. See also absinthe; advocaat; amaretto; anesone; anisette; BéNédictine; chéri-suisse; cointreau; crème D'abricots; crème D'amande; crème D'ananas; crème de banane; crème de cacao; crème de cassis; crème de cerise; crème de noyaux; crème de rose; crème de violette; curaçao; drambuie; eau de vie; frangelico; galliano; glayva; goldwasser; grand marnier; herbsaint; irish mist; izarra; kahlúa; Kümmel; mandarine liqueur; maraschino; midori; ouzo; pernod; prunelle; rock and rye; sabra liqueur; sambuca; sloe gin; southern comfort; strega; TíA maríA; triple sec.
Industry:Culinary arts
A flat, small (usually 5- by 5- by 4-inch), triangle-shape tool, generally made of stainless steel. Each of the three edges has serrated teeth of a different size. This tool is used to make decorative designs and swirls in the frosting on a cake.
Industry:Culinary arts
Insalata in cui gli ingredienti vengono abilmente distribuiti invece di essere mescolati insieme. Il condimento per un'insalata mista viene di solito irrorato sopra tutti gli ingredienti. In francese è nota come "salade composée".
Industry:Culinary arts
Also called rock cake, this spicy British cross between a cookie and a small cake is full of coarsely chopped dried fruit. It's baked in small mounds, which, after baking, take on a rocklike appearance.
Industry:Culinary arts
Dutch for "rice table," rijst-tafel is the Dutch version of an Indonesian meal consisting of hot rice accompanied by a profusion of small, well-seasoned side dishes such as steamed or fried seafoods and meats, vegetables, fruits, sauces, condiments, etc. The Dutch adopted this style of dining during their occupation of Indonesia in the 18th and 19th centuries.
Industry:Culinary arts
