- 行业: 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 ...
This orangy-red, cow's-milk cheese resembles cheddar but has a higher moisture content. Its crumbly texture makes slicing difficult but facilitates grating. The flavor is mellow with a tangy aftertaste. Leicester melts beautifully, which makes it perfect for dishes such as welsh rabbit. It's also good for snacks and makes a mild accompaniment for fruit. See also cheese.
Industry:Culinary arts
This pâte (without an accent over the "e") is the French word for "dough," "paste," "batter" or "pastry. " pâte brisée is pie dough or short pastry; pâte sucrée is sweet pastry. pasta is translated as pâte alimentaire, almond paste as pâte d'amandes and tomato paste as pâte de tomates.
Industry:Culinary arts
This popular British dish consists of a melted mixture of cheddar cheese, beer (sometimes ale or milk) and seasonings served over toast. The cheese mixture can also be toasted on the bread. Welsh rabbit is usually served as a main course or for high tea, often accompanied with tomatoes. Welsh rabbit becomes a golden buck when topped with a poached egg.
Industry:Culinary arts
This rich, slightly sweet yeast bread was brought to the Colonies from England and subsequently became a favorite in the South. There are several tales as to its origin, the most popular being that Sally Lunn, an 18th-century woman from Bath, England, created this delicate cakelike bread in her tiny bakery for her prominent patrons' tea parties. Those original Sally Lunns were baked as large buns, split horizontally and slathered with thick clotted cream.
Industry:Culinary arts
This semisoft cheese was first made by 19th-century Trappist monks at the Monastery of Port-du-Salut in the Brittany region of France. Made from cow's milk, Port-Salut comes in thick cylinders (about 9 inches in diameter) with an orange rind and pale-yellow interior. It has a mild, savory flavor and smooth, satiny texture. It's a perfect partner for fruit. See also cheese.
Industry:Culinary arts
This small (1 to 1 1/2 inches in diameter), irregularly shaped chile ranges in color from yellow to orange to red. The Scotch bonnet is one of the hottest of the chiles and is closely related to the equally fiery jamaican hot and the habanero. See also chile.
Industry:Culinary arts
This smooth, delicate pork pâté is made with onion, garlic and eggs. The tubular sausage is cut into thick slices and either steamed or gently sautéed. Leberkäse (German for "liver cheese") is served warm or at room temperature. It's delicious with rye bread and mustard. See also sausage.
Industry:Culinary arts
This uncooked French cows' milk cheese has a creamy-soft texture and a delicate flavor when perfectly ripe. It becomes bitter, however, when overripe. Reblochon has a dark golden rind and is sold in small discs. It's available in most specialty cheese shops and is good both for snacks and with fruit. See also cheese.
Industry:Culinary arts
This uncooked, ripened cheese was well known as far back as the 13th century. It's made from whole or partially skimmed cow's milk and has a milk fat content of about 50 percent. The square-shape cheese has a golden or golden-orange rind. The interior is pale yellow with a creamy, softly oozing texture and a fresh, sweet-tart flavor. A well-ripened Pont l'évêque will smell strong but not stinky. Avoid those that are gummy or bitter tasting. See also cheese.
Industry:Culinary arts
This vegetable is not truly an artichoke but a variety of sunflower with a lumpy, brown-skinned tuber that often resembles a gingerroot. Contrary to what the name implies, this vegetable has nothing to do with Jerusalem but is derived instead from the Italian word for sunflower, girasole. Because of its confusing moniker, modern-day growers have begun to call Jerusalem artichokes sunchokes, which is how they're often labeled in the produce section of many markets. The white flesh of this vegetable is nutty, sweet and crunchy. Jerusalem artichokes are available from about October to March. Select those that are firm and fresh-looking and not soft or wrinkled. Store in a plastic bag in the refrigerator for up to a week. After that, they will begin to wither because of moisture loss. They may be peeled or, because the skin is very thin and quite nutritious, simply washed well before being used. Jerusalem artichokes can be eaten raw in salads or cooked by boiling or steaming and served as a side dish. They also make a delicious soup. Jerusalem artichokes are a good source of iron.
Industry:Culinary arts
