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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 ...
Italian for "stars," stelle is a pasta shaped like stars; stellini are little stars.
Industry:Culinary arts
An Italian specialty of little square or round pillows of noodle dough filled with any of various mixtures such as cheese, meat or vegetables. Ravioli are boiled, then usually baked with a cream, cheese or tomato sauce. Chinese-style ravioli are called won tons; Jewish-style are known as kreplach. See also pasta.
Industry:Culinary arts
A rich, sweet dessert wine created from the muscat grape. It's made from both the black and white varieties, so its color can range from golden to amber to pale amber-red. Muscatel's flavor typifies the characteristically musty flavor of the muscat grape.
Industry:Culinary arts
A plant from tropical and subtropical regions that's grown for its gnarled and bumpy root. Most ginger comes from Jamaica, followed by India, Africa and China. Gingerroot's name comes from the Sanskrit word for "horn root," undoubtedly referring to its knobby appearance. It has a tan skin and a flesh that ranges in color from pale greenish yellow to ivory. The flavor is peppery and slightly sweet, while the aroma is pungent and spicy. This extremely versatile root has long been a mainstay in Asian and Indian cooking and found its way early on into European foods as well. The Chinese, Japanese and East Indians use fresh gingerroot in a variety of forms — grated, ground and slivered — in many savory dishes. Europeans and most Americans, however, are more likely to use the dried ground form of ginger, usually in baked goods. Fresh ginger is available in two forms — young and mature. Young ginger, sometimes called spring ginger, has a pale, thin skin that requires no peeling. It's very tender and has a milder flavor than its mature form. Young ginger can be found in most Asian markets during the springtime. Mature ginger has a tough skin that must be carefully peeled away to preserve the delicate, most desirable flesh just under the surface. Look for mature ginger with smooth skin (wrinkled skin indicates that the root is dry and past its prime). It should have a fresh, spicy fragrance. Fresh unpeeled gingerroot, tightly wrapped, can be refrigerated for up to 3 weeks and frozen for up to 6 months. To use frozen ginger, slice off a piece of the unthawed root and return the rest to the freezer. Place peeled gingerroot in a screw-top glass jar, cover with dry sherry or madeira and refrigerate up to 3 months. The wine will impart some of its flavor to the ginger — a minor disadvantage to weigh against having peeled ginger ready and waiting. On the plus side, the delicious, ginger-flavored wine can be reused for cooking. The flavor of dried ground ginger is very different from that of its fresh form and is not an appropriate substitute for dishes specifying fresh ginger. It is, however, delicious in many savory dishes such as soups, curries and meats, a sprightly addition to fruit compotes, and indispensable in sweets like gingerbread, gingersnaps and many spice cookies. Ginger is the flavor that has long given the popular beverages ginger ale and ginger beer their claim to fame. In addition to its fresh and dried ground forms, ginger comes in several other guises. Crystallized or candied ginger has been cooked in a sugar syrup and coated with coarse sugar. Another form called preserved ginger has been preserved in a sugar-salt mixture. These types of ginger can be found in Asian markets and many supermarkets. They are generally used as a confection or added to desserts. Melon and preserved ginger are a classic combination. Pickled ginger, available in Asian markets, has been preserved in sweet vinegar. It's most often used as a garnish for Asian dishes. The sweet red candied ginger is packed in a red sugar syrup. It's used to flavor dishes both sweet and savory. See also spices; herb and spice chart.
Industry:Culinary arts
Finely diced or pureed cooked shrimp mixed with seasoned butter, then placed in small pots covered with additional melted butter and refrigerated. Potted shrimp is usually spread on toast and served as an hors D'oeuvre. See also pot v.
Industry:Culinary arts
A Japanese noodle made from buckwheat and wheat flour, which gives it a dark brownish-gray color. Chasoba is a variation of the noodle made with green tea. See also asian noodles.
Industry:Culinary arts
Rarely found on U. S. menus, this marine animal is considered a delicacy throughout Japan and many Mediterranean countries. There are many varieties (ranging in diameter from 1 to 10 inches) but all have a hard shell covered by prickly spines that make it look like a pincushion. Though it can be briefly cooked, sea urchin roe is more often scooped out of the shell with a spoon and consumed raw. A popular method of serving sea urchin roe is to heap it atop a slice of French bread and sprinkle it with lemon juice.
Industry:Culinary arts
Any of a large variety of North American freshwater fish noted for their interesting shapes and bright colors. Members of this family include largemouth, smallmouth, redeye, rock and spotted bass, and both the white and black crappie. See also fish.
Industry:Culinary arts
German for "Viennese cutlet," this famous Viennese dish actually originated in France. It's a veal scallop that is dipped in flour, beaten egg and bread crumbs before being sautéed. Wiener schnitzel is usually garnished with lemon slices and sometimes hard-cooked egg, anchovies or capers.
Industry:Culinary arts
1. French for "hunter," chasseur sauce is a hunter-style brown sauce consisting of mushrooms, shallots and white wine (sometimes tomatoes and parsley). It's most often served with game and other meats. 2. Dishes prepared in a chasseur style are garnished with sautéed mushrooms and shallots.
Industry:Culinary arts
