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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 bone, usually from the thigh and upper legs of beef, containing marrow. The long bones are usually cut into 2- to 3-inch lengths.
Industry:Culinary arts
Ett ben, oftast från låret och övre benen av nötkött, som innehåller märg. Långa ben är oftast skuren i 2 - till 3-tums längder.
Industry:Culinary arts
In the most basic terms, a raisin is simply a dried grape. About half of the world's raisin supply comes from California. The most common grapes used for raisins are thompson seedless, zante and muscat. Grapes are either sun-dried or dehydrated mechanically. Both dark and golden seedless raisins can be made from Thompson seedless grapes. The difference is that the dark raisins are sun-dried for several weeks, thereby producing their shriveled appearance and dark color. Golden raisins have been treated with sulphur dioxide (to prevent their color from darkening) and dried with artificial heat, thereby producing a moister, plumper product. The tiny seedless Zante grapes produce dried currants, and muscat grapes (which usually have their seeds removed before processing) create a dark, perfumy and intensely sweet raisin. All raisins can be stored tightly wrapped at room temperature for several months. For prolonged storage (up to a year), they should be refrigerated in a tightly sealed plastic bag. Raisins can be eaten out of hand, as well as used in a variety of baked goods and in cooked and raw dishes. They have a high natural sugar content, contain a variety of vitamins and minerals and are especially rich in iron. See also currants.
Industry:Culinary arts
This thick, frothy drink or dessert originated in old England. It's traditionally made by beating milk with wine or ale, sugar, spices and sometimes beaten egg whites. A richer version made with cream can be used as a topping for cakes, cookies, fruit, etc. It's thought that the name of this concoction originated during Elizabethan times and is a combination of the words Sille (a French wine that was used in the mixture) and bub (Old-English slang for "bubbling drink").
Industry:Culinary arts
In termini più elementari, un passito è semplicemente un'uva essiccata. Circa la metà del rifornimento di uvetta del mondo proviene dalla California. Le uve più comuni utilizzate per uvetta sono thompson senza semi, zante e muscat. Uva è secchi o disidratati meccanicamente. Uva passa senza semi scuri e dorata può essere fatto con uve apirene Thompson. La differenza è che l'uvetta scura è essiccati al sole per diverse settimane, quindi producendo loro aspetto raggrinzito e colore scuro. Uva d'oro è state trattate con biossido di zolfo (per impedire loro colore di oscuramento) e asciugati con calore artificiale, producendo così un prodotto umido, paffuto. Minuscole uve apirene Zante producono secchi di ribes e uva Moscato (che solitamente hanno i loro semi rimossi prima della trasformazione) crea un passito scuro, intensamente dolce e una. Tutti uvetta può essere conservati strettamente avvolto a temperatura ambiente per diversi mesi. Per la conservazione prolungata (fino a un anno), dovrebbe essere refrigerati in un sacchetto di plastica sigillato ermeticamente. Uva passa può essere mangiato fuori mano, così come utilizzato in una varietà di prodotti da forno e piatti cotti e crudi. Hanno un soddisfare elevato dello zucchero naturale, contengono una varietà di vitamine e minerali e sono particolarmente ricchi di ferro. Vedi anche il ribes.
Industry:Culinary arts
Un osso, generalmente della coscia e del femore di manzo, contenente il midollo. Gli ossi lunghi sono di solito tagliati in pezzi da 5 a 7 cm di lunghezza.
Industry:Culinary arts
Italian for "little radiators" referring culinarily to short, chunky pasta shapes (about 1 inch long and 1/2 inch in diameter) that resemble tiny radiators with rippled edges.
Industry:Culinary arts
A small, dried, russet-colored bean with a sweet flavor. Adzuki beans can be purchased whole or powdered at Asian markets. They are particularly popular in Japanese cooking where they're used in confections such as the popular yokan, made with adzuki-bean paste and agar. See also beans.
Industry:Culinary arts
A beer that has a relatively high alcohol content by weight — usually from 5 to 8 percent, with several varieties reaching as high as 9 percent. See also beer.
Industry:Culinary arts
Also called a crockpot, the slow cooker is an electric "casserole" that cooks food with low, steady, moist heat. It's designed to cook food over a period of 8 to 12 hours. These appliances range in size from 1 to 6 quarts. Slow cookers can cook a dish while you're at work, and they don't heat up the kitchen. On the minus side is that some vegetables (like celery) can become mushy before the other ingredients are done.
Industry:Culinary arts
