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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 ...
An extremely large, dark brown mushroom that is simply the fully mature form of the crimino, which in turn is a variation of the common cultivated white mushroom. The name "portobello" began to be used in the 1980s as a brilliant marketing ploy to popularize an unglamorous mushroom that, more often than not, had to be disposed of because growers couldn't sell them. The portobello mushroom, which can easily measure 6 inches in diameter, has an open, flat cap. Because it's the elder of the species, the portobello's gills are fully exposed, which means that some of the mushroom's moisture has evaporated. The reduced moisture concentrates and enriches the flavor and creates a dense, meaty texture. Portobellos can be found in gourmet produce markets as well as many supermarkets. Their stems are very woody and should be removed (but saved for soups, stocks, etc. ). The caps can be used chopped, as with most mushrooms, but the portobello is much more dramatic used whole. It's particularly popular grilled and used in a sandwich, or cut into thick slices for a salad or entrée. See also mushroom.
Industry:Culinary arts
To dry grains or starchy vegetables like corn, peas and beans by roasting slightly without burning.
Industry:Culinary arts
Originating in the Middle East, spinach was being grown in Spain during the 8th century, and the Spaniards are the ones who eventually brought it to the United States. Popeye's addiction to this "power-packed" vegetable comes from the fact that it's a rich source of iron as well as of vitamins A and C. But because spinach contains oxalic acid — which inhibits the body's absorption of calcium and iron — the truth is that its nutritional value is somewhat diminished. It's this same oxalic acid that gives spinach its slightly bitter taste, which is prized by some while others find it off-putting. Spinach has dark green leaves that, depending on the variety, may be either curled or smooth. The smaller New Zealand spinach has flat, spade-shape leaves that are often covered with a fine fuzz. Fresh spinach is available year-round. Choose leaves that are crisp and dark green with a nice fresh fragrance. Avoid those that are limp, damaged or which have yellow spots. Refrigerate in a plastic bag for up to 3 days. Spinach, which is usually very gritty, must be thoroughly rinsed. Frozen and canned spinach is also available. Spinach may be used raw in salads, or cooked (usually by boiling or sautéing) and used as a vegetable or as part of a dish. Many dishes that use spinach as an integral ingredient are appended with the phrase À la florentine.
Industry:Culinary arts
1. Considered one of the world's most important spices, cloves are the dried, unopened flower bud of the tropical evergreen clove tree. Reddish brown and nail-shaped, their name comes from clavus, the Latin word for nail. Cloves are sold whole or ground and can be used to flavor a multitude of dishes ranging from sweet to savory. See also spices; herb and spice chart. 2. The term "clove" also refers to a segment of a bulb, such as in garlic clove.
Industry:Culinary arts
Prehistoric sites have uncovered piles of this gastropod mollusk'S spiral shell, indicating that snails were popular early on. They were greatly favored by ancient Romans, who cultivated special vineyards on which the snails could feed and fatten. The best-known varieties today are the vineyard or Burgundy snail and the petit-gris. The vineyard snail has a diet of grape leaves and, though it grows slowly and is somewhat difficult to raise, is considered the best eating. It grows to about 1 3/4 inches, has a streaked, dull, yellowish brown shell and mottled flesh. The smaller (about 1 inch) French petit-gris is now being cultivated in the United States and has a brownish-gray shell and flesh. Other varieties are cultivated in Algeria, Turkey, China, Indonesia and Africa but are not as highly esteemed as the vineyard snail and petit-gris. Fresh snails are available year-round and can be found in specialty markets. Fresh American-cultivated snails do not require the purification period that European snails do but should be used the same day they're purchased. Snails are usually boiled before being baked or broiled in the shell with a seasoned butter. Canned snails and packaged snail shells are available in gourmet markets and many supermarkets. See also snail plate; snail tongs; shellfish.
Industry:Culinary arts
A sharp-edged instrument used for cutting, peeling, slicing, spreading and so on. Most knife blades are made of steel, but a material called ceramic zirconia is now also being used. It reportedly won't rust, corrode or interact with food and is reputed to be second only to the diamond in hardness. Knife handles can be one of many materials including wood, plastic-impregnated wood, plastic, horn and metal. The blade should be forged carbon or high-carbon stainless steel that resists stains and rust and gives an excellent cutting edge. A good knife should be sturdy and well balanced. In the best knives, the end of the blade (called the tang) extends all the way to the end of the handle, where it's anchored by several rivets. Knives come in a variety of different sizes and shapes — each with its own specific use. A French knife (also called chef's knife), with its broad, tapered shape and fine edge is perfect for chopping vegetables, while the slicing knife cuts cleanly through cooked meat with its long, thin, narrow blade. Knives with serrated or scalloped edges make neat work of slicing softer foods such as bread, tomatoes and cake. The pointed, short-bladed paring knife is easy to handle and makes quick work of peeling, removing cores, etc. Knives used for table service are usually named after their use, such as dinner, luncheon, fish, butter and steak knives.
Industry:Culinary arts
An aromatic rice from Thailand that has a flavor and fragrance comparable to the expensive basmati rice from India, at a fraction of the cost. See also rice.
Industry:Culinary arts
An 80 proof Hawaiian liquor made from a mash of the ti plant. It's often substituted for rum and, like rum, comes in white (colorless) and golden versions. Okolehao is known on the islands as oke.
Industry:Culinary arts
1. The French word for "bread" or "loaf of bread. " Various types of bread in France include: pain aux noix (nut bread), pain complet (whole wheat bread), pain d'épices (spiced or gingerbread), pain grillé (toasted bread), pain de mie (sliced, packaged white bread), pain ordinaire (peasant bread), pain perdu (french toast) and pain petit (roll). 2. The word pain is also used in France to describe a baked, molded loaf of forcemeat bound with a panade. Such a meat, poultry, fish or vegetable pain can be served hot, cold or at room temperature.
Industry:Culinary arts
The appellation "mullet" is used to identify many fish that are not mullets at all — such as the highly prized red mullet, which actually belongs to the goatfish family. True mullets belong to the gray mullet family and are commercially available in the United States as striped mullet and silver mullet. These silver-gray, moderate- to high-fat fish range in size from 1/2 to 4 pounds. They have firm white flesh with a mild, nutlike flavor. Mullet can be found year-round in most South Atlantic and Gulf states, less frequently elsewhere. They may be fried, baked, broiled or poached. See also fish.
Industry:Culinary arts
