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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 ...
A term for fish that fishermen generally throw away because there's little or no commercial value. Trash fish that aren't discarded are generally used for the manufacture of chicken feed. Occasionally, trash fish make the transition from being detritus to being in demand, as in the case of lobster (long ago) and, more recently (primarily thanks to Julia Child), monkfish.
Industry:Culinary arts
Also called apple pandowdy, this deep-dish dessert is made of sliced apples, butter, spices, brown sugar or molasses, all topped with a biscuit batter that becomes crisp and crumbly after baking. It can be served hot or at room temperature and is often accompanied by cream or ice cream. The origin of the name is unclear, although some seem to think it comes from the dessert's dowdy (plain and old-fashioned) appearance.
Industry:Culinary arts
A hard, lemon-flavored candy that was originally made from barley water to which sugar had been added. It's now more often made with plain water, with tartaric acid added to achieve a similar flavor and texture.
Industry:Culinary arts
Also called bean paste, this Japanese culinary mainstay has the consistency of peanut butter and comes in a wide variety of flavors and colors. This fermented soybean paste has three basic categories — barley miso, rice miso and soybean miso — all of which are developed by injecting cooked soybeans with a mold (koji) cultivated in either a barley, rice or soybean base. Additionally, the miso's color, flavor and texture are affected by the amounts of soybeans, koji and salt used. It's further influenced by the length of time it is aged, which can range from 6 months to 3 years. Miso is a basic flavoring in much of Japanese cooking. The lighter-colored versions are used in more delicate soups and sauces, and the darker colored in heavier dishes. There are also low-salt varieties available. Shinshu miso is a golden yellow, all-purpose variety with a mellow flavor and rather high salt content. There are regional favorites such as sendai miso, a fragrant, reddish-brown variety found in northern Japan, and the dark brown hatcho miso, popular in central Japan. Miso is used in sauces, soups, marinades, dips, main dishes, salad dressings and as a table condiment. It's easily digested and extremely nutritious, having rich amounts of B vitamins and protein. Miso can be found in Japanese markets and health-food stores. It should be refrigerated in an airtight container.
Industry:Culinary arts
A frozen dessert consisting of layers of ice cream or sherbet. The ice cream is softened and spread, one layer at a time, in a mold. Each layer is hardened before the next one is added. The center of a bombe is often custard laced with fruit. After it's frozen solid, the bombe is unmolded and often served with a dessert sauce. The original bombe molds were spherical; however, any shape mold may be used today.
Industry:Culinary arts
Italian for "little ears," referring culinary to tiny disk-shaped pasta.
Industry:Culinary arts
A sweet or savory dish made with a crust and filling (such as fruit, pudding, meat or vegetable). Pies can have bottom crusts only, or top and bottom crusts or, as with deep-dish pies, only a top crust. Sweet pies are generally served as dessert and savory pies as the main course or appetizer. Crusts can be made of a variety of mixtures including short crust pastry, puff pastry, cookie crumbs, meringue and even, as with shepherd'S pie, mashed potatoes. See also tart.
Industry:Culinary arts
History tells us that sesame seed is the first recorded seasoning, dating back to 3000 b. C. Assyria. It grows widely in India and throughout the Orient. The seeds were brought to America by African slaves, who called it benné (pronounced behn-nee) seed, and it subsequently became very popular in Southern cooking. These tiny, flat seeds come in shades of brown, red and black, but those most commonly found are a pale grayish-ivory. Sesame seed has a nutty, slightly sweet flavor that makes it versatile enough for use in baked goods such as breads, pastries, cakes and cookies, in confections like the Middle Eastern halvah and in salads and other savory dishes. The seed is available packaged in supermarkets and can be found in bulk in Middle Eastern markets and health-food stores. Because of a high oil content, sesame seed turns rancid quickly. It can be stored airtight in a cool, dark place for up to 3 months, refrigerated up to 6 months or frozen up to a year. See alsoherb and spice chart.
Industry:Culinary arts
Said to date back at least 6,000 years, popcorn is a special variety of dried corn that pops open and puffs up when heated. This transformation occurs because of a high amount of natural moisture trapped inside the hull. Heating the corn creates immense pressure, which bursts open the hull, turning the kernel inside-out. Popcorn comes in many styles, from white to yellow to red to blue, from plain to flavored, and from oil-popped to air-popped. There's also special popcorn formulated for use in the microwave oven, as well as ears of popcorn, the kernels of which pop right on the cob. For regular (sans oil) packaged popcorn, 1 tablespoon of oil plus 1/2 cup corn kernels yields about 4 cups of popped corn. Unpopped popcorn can be stored at room temperature for about a year, but retains its natural moisture (which means it will produce larger popped kernels) better if stored airtight in the refrigerator or freezer. Popcorn packaged with oil in its own "pan" should be stored no longer than about 3 months at room temperature. One cup of plain popcorn equals about 30 calories; 1 cup buttered popcorn equals 90 to 120 calories, depending on the amount of butter.
Industry:Culinary arts
A soft, fatty tissue found in the hollow center of an animal's leg bones and, though not as plentiful, in the spinal bones. It isn't widely consumed in the United States, but marrow is considered a delicacy by many Europeans and is the highlight of the famous Milanese specialty osso buco. Marrowbones (those that contain marrow) can be purchased at meat markets and most supermarkets (though special ordering may be necessary). They should be wrapped, refrigerated and used within a day or two of purchase. Marrow is extremely light and digestible. It can be cooked in the bone (and removed afterwards) or it may be removed first and cooked separately. The common methods of preparation are baking or poaching, after which the marrow is often spread on toast and served as an appetizer. A special long, narrow utensil called a marrow spoon or scoop can be used to extract the marrow from the bone. Marrow is also added to soups for body and flavor. It has the same calorie count as beef fat and contains a small amount of protein.
Industry:Culinary arts
