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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 ...
Used extensively in chinese cooking, this pungent mixture of five ground spices usually consists of equal parts of cinnamon, cloves, fennel seed, star anise and szechuan peppercorns. Prepackaged five-spice powder is available in Asian markets and most supermarkets.
Industry:Culinary arts
Used extensively in Japanese cooking, dashi is a soup stock made with dried bonito tuna flakes (katsuobushi), kombu and water. Dashi-no-moto is this stock in instant form; it comes granulated, powdered and in a concentrate.
Industry:Culinary arts
Used for draining liquid from solids, the colander is a perforated, bowl-shaped container. It can be metal, plastic or ceramic.
Industry:Culinary arts
Used in a variety of confections, almond paste is made of blanched ground almonds, sugar and glycerin or another liquid. almond extract is sometimes added to intensify the flavor. Almond paste is less sweet and slightly coarser than marzipan. It should be firm but pliable before use in a recipe. If it becomes hard, it can be softened by heating for 2 or 3 seconds in a microwave oven. Once opened, it should be wrapped tightly and refrigerated. Almond paste is available in most supermarkets in 6- to 8-ounce cans and packages. Bitter-almond paste is used to flavor the famous amaretti cookies.
Industry:Culinary arts
Used in East Indian cooking, besan is a pale yellow flour made from ground, dried chickpeas. This nutritious, high-protein flour is used for myriad preparations including doughs, dumplings, noodles, a thickener for sauces and in batter for deep-fried foods. Besan, also known as gram flour, can be found in Indian or Asian markets. Store, wrapped airtight, in the refrigerator for up to 6 months.
Industry:Culinary arts
Used in Southeast Asian cookery, the tropical candlenut is hard and high in fat. The name comes from the fact that these nuts are also used in Indonesia and Malaysia to make candles. Whole or chopped roasted candlenuts are available in Indian and Asian markets. See also nuts.
Industry:Culinary arts
Used mainly by butchers and Chinese cooks, a cleaver is an axlike cutting tool. Its flat sides can be used for pounding, as in tenderizing meat. Cleavers are usually heavy for their size, but evenly weighted. A good cleaver can cut through bone just as easily as it can chop vegetables. The butt end can be used as a pestle (see mortar and pestle) to pulverize seeds or other food items; the flat side is also great for crushing garlic.
Industry:Culinary arts
Used primarily in West Indian cookery, cassareep is a bittersweet condiment made by cooking the juice of bitter cassava with brown sugar and spices until it reduces to a syrup. Bottled cassareep can be found in Caribbean markets.
Industry:Culinary arts
Used to cool baked goods such as cakes and breads, a cooling rack is made of a network of closely arranged wires, set on short legs to raise it above the level of the countertop. The raised surface provides air circulation so the baked goods won't get soggy on the bottom. It's important that the rack have thick, strong wires so it won't sag in the center. Cooling racks can be round, square or rectangular and can range from small to large.
Industry:Culinary arts
Used to remove the top of soft-cooked eggs, this circular gadget has a scissors-style handle. It's positioned over the top of the egg and, when the handle is operated, a ring of "teeth" or a ringed blade clips off the top third of the eggshell.
Industry:Culinary arts
