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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 ...
Any food (usually a fruit or vegetable) that is finely mashed to a smooth, thick consistency. Purees can be used as a garnish, served as a side dish or added as a thickener to sauces or soups. puree v. To grind or mash food until it's completely smooth. This can be accomplished by one of several methods including using a food processor or blender or by forcing the food through a sieve.
Industry:Culinary arts
This dark brown Japanese wild mushroom has a dense, meaty texture and nutty, fragrant flavor. It's available fresh from late fall to midwinter, usually only in Japanese markets or specialty produce stores. Canned matsutake are also marketed. These mushrooms can be cooked by a variety of methods including braising, grilling, steaming and frying. See also mushroom.
Industry:Culinary arts
The smelt is anadromous, meaning that it migrates from its North American saltwater habitat to spawn in fresh water. It's a small (average 4 to 7 inches long) fish with a translucent silver-green back shading into shimmering silver sides and belly. Its delicate flesh is rich, oily and mild-flavored. There are many varieties of this fish, the most widely distributed being the rainbow smelt, found along the Atlantic coast. Two popular Pacific Coast varieties are whitebait and eulachon. The latter is also called candlefish, a nickname that came about because Indians would dry these high-fat fish, run a wick through the flesh and use them for candles. Fresh smelts are best from September through May. Because they're very perishable, many are now flash-frozen immediately after being caught. They are also available canned. Smelts are marketed whole and are usually eaten that way — head, viscera and bones. Though they can be cooked in a variety of ways, they're generally simply coated with flour and fried. See also fish.
Industry:Culinary arts
Ground matzo, generally available in two textures — fine and medium. Matzo meal is used in a variety of foods including gefilte fish, matzo balls and pancakes. It's also used to thicken soups and for breading foods to be fried. Matzo meal is available in Jewish markets and most supermarkets.
Industry:Culinary arts
A rich cake, often made with little or no flour but instead with ground nuts or bread crumbs, eggs, sugar and flavorings. Tortes are often multilayered and filled with buttercream, jams, etc.
Industry:Culinary arts
This citrus fruit is a white grapefruit-tangelo cross. The skin and flesh are a pale pink, the flavor sweet. This fruit is usually available only in specialty produce stores. It can be used in any manner appropriate for grapefruit. Lavender gems are also called wekiwas.
Industry:Culinary arts
Any of various herbs belonging to the mint family with aromatic, dark green leaves that have a slightly bitter, minty flavor. Hyssop adds intrigue to salads, fruit dishes (it particularly complements cranberries), soups and stews. It's also used to flavor certain liqueurs, such as chartreuse.
Industry:Culinary arts
This classic English dessert consists of sweetened fresh berries and often red currants that are briefly cooked, then cooled before being placed in a bread-lined casserole dish. The fruit is topped with additional slices of bread, covered with a plate and weighted overnight in the refrigerator. The cold dessert is unmolded and served with whipped cream.
Industry:Culinary arts
A star-shaped, dark brown pod that contains a pea-sized seed in each of its eight segments. Native to China, star anise comes from a small evergreen tree. Although the flavor of its seeds is derived from anethol (the same oil that gives anise seed its pronounced flavor), star anise has a different heritage — the magnolia family. Its flavor is slightly more bitter than that of regular anise seed. In Asian cuisines, star anise is a commonly used spice and tea flavoring. It's also widely used to flavor liqueurs and baked goods in Western cultures. It can be found whole in Asian markets and some supermarkets, and as a ground ingredient in Chinese five-spice powder.
Industry:Culinary arts
Cool running water is the growing ground for this member of the mustard family, which can often be found in the wild in and around streams and brooks. Watercress has small, crisp, dark green leaves. Its pungent flavor is slightly bitter and has a peppery snap. Watercress is available year-round and is customarily sold in small bouquets. Choose crisp leaves with deep, vibrant color. There should be no sign of yellowing or wilting. Refrigerate in a plastic bag (or stems-down in a glass of water covered with a plastic bag) for up to 5 days. Wash and shake dry just before using. Watercress may be used in salads, sandwiches, soups and a variety of cooked dishes. It's also a popular garnish, fast replacing the ubiquitous parsley.
Industry:Culinary arts
