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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 ...
Of Jewish origin, these small noodle dumplings are filled with chopped meat or cheese and simmered in broth or as part of a soup. Kreplach resemble the Italian ravioli.
Industry:Culinary arts
Grown mainly in California, this red wine grape produces a big, robust and peppery wine. Although not as popular as California's cabernet sauvignon, pinot noir or zinfandel, Petite Sirah has a following among those who like big, full-bodied wines. The Petite Sirah grape is also used as a blending grape to give a little more zest and complexity to other red wines. This varietal is also spelled Petit Syrah and Petit Sirah.
Industry:Culinary arts
1. In the United States, this dessert consists of ice cream layered with flavored syrup or fruit and whipped cream. It's often topped with whipped cream, nuts and sometimes a maraschino cherry. 2. A French parfait is a frozen custard dessert made with egg yolks, sugar, whipped cream and a flavoring such as fruit puree. In French, parfait means "perfect," which is how many view this dessert. Both American and French parfaits are served in tall, narrow, footed "parfait glasses. "
Industry:Culinary arts
Pink flakes of dried bonito (tuna), which are used in Japanese cooking as a garnish and in some cooked preparations, principally dashi. The tuna is boiled, smoked, then sun-dried. A special tool is used to flake the extremely hard chunks. Katsuobushi can be purchased in Asian markets and the specialty section of some large supermarkets. Depending on how fresh it is when purchased, it can be stored in a cool, dry place up to a year.
Industry:Culinary arts
A short-stemmed, pear-shape glass that's larger at the bottom than it is at the top. Snifters are recommended for drinking fine brandy. When the brandy-filled snifter is cradled in the hands, the liquid — warmed by body heat — releases its delightful aroma.
Industry:Culinary arts
There is a great deal of confusion about this term because it's used to describe several different shellfish. 1. The first definition refers to a species that's part of the lobster family and includes those crustaceans variously called Dublin Bay prawn, Danish lobster, Italian scampi, langoustine (French), langostino (Spanish), Caribbean lobsterette and Florida lobsterette. These "prawns" have bodies shaped like tiny Maine lobsters including minuscule claws. The meat has a sweet, delicate flavor that some claim is better than either lobster or shrimp. These "prawns" are 6 to 8 inches in length and have pale-red bodies deepening to dark-red tails. 2. A second definition applies to the freshwater prawn (identified by the Latin name Macrobrachium); the term distinguishes shrimp as living in salt water and prawns as freshwater creatures. In truth, these prawns migrate (much like salmon) from salt water to fresh water to spawn. They look like a cross between a shrimp and a lobster, with their bodies having narrower abdomens and longer legs than shrimp. See also hawaiian blue prawn. 3. The term "prawn" is also loosely used to describe any large shrimp, especially those that come 15 (or fewer) to the pound (also called "jumbo shrimp").
Industry:Culinary arts
An Italian bread salad made with onions, tomatoes, basil, olive oil, vinegar and seasonings and chunks of bread. Some versions also include cucumbers, anchovies and/or peppers. More traditional recipes call for soaking the bread in water and then squeezing the water out. Others suggest browning the bread in olive oil before adding it to the salad.
Industry:Culinary arts
This long (4- to 5-inch) dark brown chile is a type of dried poblano. It has a light fruity nuance and a much more pronounced smoky character than its relative, the ancho. The mulato is essential for making mole. See also chile.
Industry:Culinary arts
Based on mayonnaise, tartar sauce is a mixture of minced capers, dill pickles, onions or shallots, olives, lemon juice or vinegar and seasonings. It's traditionally served with fried fish, but can also be used with vegetables.
Industry:Culinary arts
1. A type of pastry made with egg yolks, flour, butter and milk that is very similar to choux pastry. Baked frangipane puffs are often filled with forcemeat. 2. A rich crème Pâtissière flavored with ground almonds and used as a filling or topping for various pastries and cakes. Also called frangipani.
Industry:Culinary arts
