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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 ...
The thick, celerylike stalks of this buckwheat-family member can reach up to 2 feet long. They're the only edible portion of the plant — the leaves contain oxalic acid and can therefore be toxic. Though rhubarb is generally eaten as a fruit, it's botanically a vegetable. There are many varieties of this extremely tart food, most of which fall into two basic types — hothouse and field grown. Hothouse rhubarb is distinguished by its pink to pale red stalks and yellow-green leaves, whereas field-grown plants (which are more pronounced in flavor) have cherry red stalks and green leaves. Hothouse rhubarb is available in some regions almost year-round. The field-grown plant can usually be found from late winter to early summer, with a peak from April to June. Choose crisp stalks that are brightly hued. The leaves should be fresh-looking and blemish-free. Highly perishable, fresh rhubarb should be refrigerated, tightly wrapped in a plastic bag, for up to 3 days. Wash and remove leaves just before using. Because of its intense tartness, rhubarb is usually combined with a considerable amount of sugar. It makes delicious sauces, jams and desserts and in some regions is also known as pieplant because of its popularity for that purpose. In America, a traditional flavor combination is rhubarb and strawberries; in Britain, rhubarb and ginger. Rhubarb contains a fair amount of vitamin A.
Industry:Culinary arts
Because these deep-fried, thinly sliced potatoes were invented by the chef of a Saratoga Springs, New York, hotel at the behest of a mid-19th-century guest, they're also called Saratoga chips. Now these all-American favorites come commercially in a wide selection of sizes, cuts (ripple and flat), thicknesses, and flavors such as chive, barbecue and nacho. Most commercial potato chips contain preservatives; those labeled "natural" usually do not. Some are salted while others are labeled "low-salt"; though most potato chips are skinless, others do include the flavorful skin. There are even chips made from mashed potatoes formed into perfect rounds and packed into crushproof cardboard cylinders. All potato chips should be stored in an airtight container in a cool, dark place. The storage time depends on whether or not they contain preservatives and how old they were when purchased. Some chips have a freshness date stamped on the package.
Industry:Culinary arts
This Greek cheese is made from sheep's or goat's milk. It has a sharp, salty flavor and hard cheddarlike texture that's perfect for grating. An American version is made with cow's milk. The creamy gold-colored kasseri has a natural rind and is usually sold in blocks. It's delicious plain, grated over hot foods or used in cooking. Kasseri is the cheese used in the famous Greek dish saganaki, where it's sautéed in butter, sprinkled with lemon juice and sometimes flamed with brandy. See also cheese.
Industry:Culinary arts
Tagliatelle larghe (circa 1,5 cm) con bordi ondulati. Vedi anche "pasta".
Industry:Culinary arts
A rectangular baking pan with about 1-inch-deep sides used to make sheet cakes or sponge cakes used for jelly rolls. These pans are usually 15 1/2 ¥ 10 1/2 ¥ 1 inch; however there is a smaller pan measuring 12 ¥ 7 ¥ 3/4 inch and a larger one measuring 17 ¥ 11 ¥ 1 inch.
Industry:Culinary arts
Used as a seasoning and garnish for a plethora of savory dishes, paprika is a powder made by grinding aromatic sweet red pepper pods. The pods are quite tough, so several grindings are necessary to produce the proper texture. The flavor of paprika can range from mild to pungent and hot, the color from bright orange-red to deep blood-red. Most commercial paprika comes from Spain, South America, California and Hungary, with the Hungarian variety considered by many to be superior. Indeed, Hungarian cuisine has long used paprika as a mainstay flavoring rather than simply as a garnish. All supermarkets carry mild paprikas, while ethnic markets must be searched out for the more pungent varieties. As with all herbs and spices, paprika should be stored in a cool, dark place for no more than 6 months. See also spices; herb and spice chart.
Industry:Culinary arts
A kitchen device used to extract the juices from a cooked duck carcass. This step is necessary for some gourmet duck recipes, specifically pressed duck.
Industry:Culinary arts
Widely known as sea bream, there are many different varieties of this fish family in the United States and around the world. The most popular United States porgy is the scup, which is found in Atlantic waters. Porgies have a firm, low-fat flesh with a delicate, mild flavor. Although some grow to 20 pounds, most fall into the 1/2- to 3-pound range. They're available fresh and frozen, and are generally sold whole. The porgy is suitable for almost any method of cooking, including baking, grilling and frying. See also fish.
Industry:Culinary arts
A thick, sweet liquid made by bees from flower nectar. Contrary to what many people think, a honey's color and flavor does not derive from the bee, but from the nectar's source. In general, the darker the color the stronger the flavor. There are hundreds of different honeys throughout the world, most of them named for the flower from which they originate. The flowers that produce some of America's most popular honeys are clover, orange blossom and sage. Other honeys, some of which are only available in limited quantities in the region from which they originate, come from the following blossoms: alfalfa, buckwheat, dandelion, heather, linden, raspberry, spearmint and thyme, just to name a few. When using honey in cooking, it's important to know its source — buckwheat honey, for example, has far too strong a flavor to be used in a recipe that calls for orange blossom honey, which has a light, delicate fragrance and flavor. Honey comes in three basic forms: comb honey, with the liquid still in the chewy comb, both of which are edible; chunk-style honey, which is honey with pieces of the honeycomb included in the jar; and regular liquid honey that has been extracted from the comb, much of which has been pasteurized to help prevent crystallization. Other honey products such as honey butters, honey spreads and whipped honey are available at most supermarkets. Store tightly sealed liquid honey in a cool, dry place for up to a year; store comb and chunk honey for 6 months. When refrigerated, honey crystallizes, forming a gooey, grainy mass. It can easily be reliquefied by placing the opened jar either in a microwave oven at 100 percent power for about 30 seconds (depending on the amount), or in a pan of hot water over low heat for 10 to 15 minutes. Honey is widely used as a bread spread and as a sweetener and flavoring agent for baked goods, liquids (such as tea), desserts and in some cases savory dishes like honey-glazed ham or carrots.
Industry:Culinary arts
This wine term describes a grape harvest of a specific year. A vintage wine is one that's made using 95 percent of those grapes. Wines made from grapes harvested from several years are called "nonvintage. " See also wine.
Industry:Culinary arts
