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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 ...
To remove the thin outer layer of foods like fruits and vegetables with a small, short-bladed knife (called a paring knife) or with a vegetable peeler.
Industry:Culinary arts
This spice tastes and smells like a pungent version of nutmeg, and for a very good reason . . . mace is the bright red membrane that covers the nutmeg seed. After the membrane is removed and dried it becomes a yellow-orange color. It's sold ground and, less frequently, whole (in which case it's called a "blade"). Mace is used to flavor all manner of foods, sweet to savory. See also spices; herb and spice chart.
Industry:Culinary arts
A variety of German blood sausage that contains chunks of pickled tongue. This dried sausage can be eaten raw, although it's more commonly sliced and browned in butter or bacon fat. See also sausage.
Industry:Culinary arts
Any of various deep, lidded dishes used for the table service of soups, stews and the like.
Industry:Culinary arts
Found in lakes and streams throughout North America, the whitefish is a member of the salmon family. Its high-fat, mild-flavored flesh is firm and white. Fresh whitefish can be found year-round and are generally marketed whole (from 2 to 6 pounds) or in fillets. They're also available frozen and smoked. Whitefish can be poached, baked, broiled or grilled. The roe can be used for caviar or cooked. See also fish.
Industry:Culinary arts
A test for sugar syrup describing the point at which a drop of boiling syrup immersed in cold water separates into hard though pliable threads. On a candy thermometer, the soft-crack stage is between 270° and 290°F.
Industry:Culinary arts
Southeast Asian shrimp paste, known variously as terasi, trasi and trassi, comes in cakes that can range from soft and grayish-pink to firm and brownish in color. Shrimp paste is made by grinding up salted, fermented shrimp and has a strong, salty, fishy flavor. It's used sparingly in myriad Asian preparations, particularly soups, sauces and rice dishes. The pungent odor common to all the shrimp pastes dissipates somewhat during cooking. See also shrimp sauce.
Industry:Culinary arts
A starchy substance extracted from the root of the cassava plant. It's available in several forms including granules, flakes, pellets (called pearl tapioca) and flour or starch. The most widely available forms are tapioca flour (also called cassava flour) and pearl tapioca. The flour is used as a thickening agent for soups, fruit fillings, glazes, etc. , much like cornstarch. Pearl tapioca is used mainly to make pudding and comes in several sizes, regular or instant forms and in a variety of prepackaged flavors. Pearl tapioca is available in most supermarkets, whereas the other forms are more commonly found in health-food stores and Asian markets. If stored in a cool, dark place, all types of tapioca will keep indefinitely.
Industry:Culinary arts
A fermented soybean cake, with a texture similar to that of soft tofu and a yeasty, nutty flavor. The high-protein tempe is popular in Asian cooking, as well as for vegetarian diets. It's commonly available at health-food stores.
Industry:Culinary arts
A thick, rich soup usually consisting of pureed seafood (sometimes fowl or vegetables) and cream.
Industry:Culinary arts
