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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 ...
Geroglifici che risalgono al 2400 a. C. indicano come gli Egiziani conoscessero i piaceri di questi frutti dolci e profumati già a quei tempi. I meloni appartengono alla famiglia delle cucurbitacee, come i vari tipi di zucca. Ci sono due grandi categorie di meloni mangerecci, il melone giallo e l'anguria, ciascuno dei quali ha diverse varietà.
Industry:Culinary arts
1. To plunge food (usually vegetables and fruits) into boiling water briefly, then into cold water to stop the cooking process. Blanching is used to firm the flesh, to loosen skins (as with peaches and tomatoes) and to heighten and set color and flavor (as with vegetables before freezing). See also parboil. 2. This term also refers to the horticultural technique whereby the leaves of plants are whitened or prevented from becoming green by growing them in complete darkness. It's this labor-intensive process that makes Belgian endive so expensive.
Industry:Culinary arts
Also called tammycloth, a tamis is a worsted-cloth strainer used to strain liquid mixtures such as sauces.
Industry:Culinary arts
Termine descrittivo in ambito culinario riferito a miscele che sono spumose, con una formazione di leggere bollicine.
Industry:Culinary arts
Una delle cinque "salse madri", la vinaigrette è una combinazione di base tra olio e aceto, solitamente usata per condire verdure da insalata ed altri tipi di piatto freddo di verdura, carne o pesce. Nella sua forma più semplice la vinaigrette è composta da olio, aceto (di solito 3 parti di olio e una parte di aceto), sale e pepe. Variazioni più elaborate possono comprendere qualsiasi altro svariato ingrediente tipo spezie, erbe, scalogno, cipolla, senape ecc. Vedi anche "sauce".
Industry:Culinary arts
A firm, round, white mushroom that can range in size from 4 ounces to a giant 50-pounder. It has a mild, nutty flavor that complements many foods. Puffball mushrooms are available sporadically in specialty produce markets. They can be cut into thick or thin slices, breaded and sautéed, or chopped and used in a variety of dishes. See also mushroom.
Industry:Culinary arts
Early Greeks and Romans are thought to be among the first cultivators of mushrooms, using them in a wide array of dishes. Today there are literally thousands of varieties of this fleshy fungus. Sizes and shapes vary tremendously and colors can range from white to black with a full gamut of colors in between. The cap's texture can be smooth, pitted, honeycombed or ruffled and flavors range from bland to rich, nutty and earthy. The cultivated mushroom is what's commonly found in most U. S. supermarkets today. However, those that more readily excite the palate are the more exotic wild mushrooms such as Cèpe, chanterelle, enoki, morel, puffball, shiitake and wood ear. Because so many wild mushrooms are poisonous, it's vitally important to know which species are edible and which are not. Extreme caution should be taken when picking them yourself. The readily available cultivated white mushroom has a mild, earthy flavor. The cap ranges in size from 1/2 to 3 inches in diameter and in color from white to pale tan. Those labeled "button mushrooms" are simply the small youngsters of the cultivated variety. These common mushrooms are available year-round but are at their peak in fall and winter. They're sold in bulk and in 8-ounce packages. Look for those that are firm and evenly colored with tightly closed caps. If all the gills are showing, the mushrooms are past their prime. Avoid specimens that are broken, damaged or have soft spots or a dark-tinged surface. If the mushrooms are to be cooked whole, select those of equal size so they will cook evenly. Fresh mushrooms should be stored with cool air circulating around them. Therefore, they should be placed on a tray in a single layer, covered with a damp paper towel and refrigerated for up to 3 days. Before use, they should be wiped with a damp paper towel or, if necessary, rinsed with cold water and dried thoroughly. Mushrooms should never be soaked because they absorb water and will become mushy. Trim the stem ends and prepare according to directions. Canned mushrooms are available in several forms including whole, chopped, sliced and caps only. Frozen or freeze-dried mushrooms are also available. Dried mushrooms are available either whole or in slices, bits or pieces. They should be stored in a cool, dry place for up to 6 months. Mushrooms are one of nature's most versatile foods and can be used in hundreds of ways and cooked in almost any way imaginable. See also black trumpet; cremino; hen-of-the-woods; matsutake; nameko; oyster mushroom; pom pom; portobello; straw mushroom; trompette de la mort.
Industry:Culinary arts
This variation on the baba is made without raisins and baked in a large ring mold. Named after Brillat-Savarin, a famous 18th-century food writer, this rich yeast cake is soaked with rum-flavored syrup and filled with pastry cream, crème chantilly or fresh fruit.
Industry:Culinary arts
Spanish for "melted cheese," referring to a dish (which is usually served as an appetizer) of just that — melted cheese. Additions are varied and may include jalapeños or bits of cooked pork, beef or chicken.
Industry:Culinary arts
For most families, Thanksgiving dinner would be unthinkable without this large native-American bird on the table. Long before the arrival of European settlers, wild turkeys populated the United States, Mexico and Central America and the Aztecs were busily domesticating them. The conquistadores took some of these domesticated birds back to Spain, and before long Europeans were breeding them into a much plumper version. Interestingly enough, European settlers brought some of these domesticated birds back to the New World in the 1600s and eventually began crossing them with America's wild turkeys. Most U. S. turkeys raised today are from the White Holland variety, which has been bred to produce a maximum of white meat (a U. S. favorite). In fact, the breasts of today's turkeys are so massive that they must rely on artificial insemination because they can't get close enough to mate. Although male (tom) turkeys can reach 70 pounds, those over 20 pounds are becoming less and less available. The female (hen) turkey usually weighs from 8 to 16 pounds. Gaining in popularity is a smaller version of both sexes (sometimes called a fryer-roaster), which weighs in at between 5 and 8 pounds. The trend toward these compact turkeys is the result of both smaller families and the desire of turkey producers to make turkey everyday rather than exclusively holiday fare. Turkeys are available fresh and frozen year-round. They're sold both whole and as separate parts — such as breasts or drumsticks. Some whole turkeys have had a built-in plastic thermometer implanted that pops up when the turkey is done. Self-basting turkeys have been injected with butter or vegetable oil. Smoked turkey — whole or breast — is also available, as is canned boned turkey. Turkey is very similar to chicken in many regards, including USDA grading. See chicken for information regarding purchasing, storing and preparing turkey.
Industry:Culinary arts
