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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 small Russian turnover consisting of a pastry wrapping and various fillings such as meat, seafood, cheese and mushrooms. Piroshki, which can be baked or fried, are served as hors D'oeuvres or as accompaniments to soups or salads. Pirogi are larger versions of piroshki, and are served as the entrée.
Industry:Culinary arts
These steamed, fermented and mashed soybeans have a glutinous texture and strong cheeselike flavor. Natto is particularly popular in Japan, where it's used as a flavoring and table condiment and is greatly favored served over rice for breakfast. It's often mixed with other ingredients such as mustard, soy sauce and chives.
Industry:Culinary arts
The fruit of the walnut tree, which grows in temperate zones throughout the world. The two most popular varieties of walnut are the english (also called Persian) walnut and the black walnut. A close relative is the butternut, also referred to as white walnut. English walnuts are the most widely available and come in many varieties — some with moderately thick shells, others with shells so thin a tiny bird can crack them open. They're available year-round and come in three main sizes: large, medium and babies. When buying walnuts in the shell, choose those free of cracks or holes. Shelled walnuts should be plump, meaty and crisp; shriveled nutmeats are past their prime. Walnuts in the shell can be stored in a cool, dry place up to 3 months. Shelled nutmeats should be refrigerated, tightly covered, up to 6 months. They can be frozen up to a year. Walnuts are delicious in a variety of sweet and savory dishes and baked goods. They're also used to make a fragrant, flavorful oil (see walnut oil). See also nuts.
Industry:Culinary arts
Cultivated in California, Italy, Turkey and Iran, the pistachio has a hard, tan shell that encloses a pale green nut. The shells of some pistachios are colored red (with vegetable dye), while others have been blanched until white. The California Pistachio Commission states that these nuts are dyed for two reasons: because many people find that form familiar; and so they're easier to spot in a bowl of mixed nuts. Pistachios are available year-round shelled and unshelled, either raw or roasted and salted or not. When buying unshelled pistachios make sure the shells are partially open — not only because it's a great help in getting the nutmeat out, but because closed shells mean the nutmeat is immature. Pistachio nuts have a delicate, subtle flavor that is wonderful either for eating out of hand or for flavoring both sweet and savory dishes. Pistachio nuts are rich in calcium, thiamine, phosphorus, iron and Vitamin A. See also nuts.
Industry:Culinary arts
This small, lemon-shaped citrus fruit has a thin green skin and a juicy, pale green pulp. Limes grow in tropical and subtropical climes such as Mexico, California, Florida and the Caribbean. Because they're an excellent source of vitamin C, limes were fed to British sailors as a scurvy preventative (the fact that was the springboard for the pejorative nickname "limey"). The two main varieties are the Persian lime (the most widely available in the United States) and the Key lime from Florida. The latter is smaller, rounder and has a color more yellow than green. Outside of Florida, the Key lime is usually found only in specialty produce markets and some supermarkets that carry gourmet produce. Though Persian limes are available year-round, their peak season is from May through August. Look for brightly colored, smooth-skinned limes that are heavy for their size. Small brown areas (scald) on the skin won't affect flavor or succulence but a hard or shriveled skin will. Refrigerate uncut limes in a plastic bag for up to 10 days. Cut limes can be stored in the same way up to 5 days. Sweetened or unsweetened bottled lime juice, as well as frozen lime juice and limeade, are some of the more popular lime products and are available in most supermarkets. The versatile lime has a multitude of uses, from a sprightly addition to mixed drinks (like margaritas), to a marinade for raw fish dishes (such as seviche), to the famous key lime pie.
Industry:Culinary arts
1. The French word for "raspberry. " 2. A colorless, potent eau de vie made from raspberries.
Industry:Culinary arts
1. A large, red, heart-shaped sweet pepper that measures 3 to 4 inches long and 2 to 3 inches wide. The flesh of the pimiento (the Spanish word for "pepper") is sweet, succulent and more aromatic than that of the red bell pepper. Fresh pimientos may be found from late summer to early fall in specialty produce markets and some supermakets. Canned and bottled pimientos (halves, strips or pieces) are available year-round. Pimientos are the familiar red stuffing found in green olives. Much of the pimiento crop is used for paprika. 2. Pimento is the name of the tree from which allspice comes.
Industry:Culinary arts
A dried, plum-shaped, dark blood-red colored chile that ranges in size from about 1 to 1 1/2 inches in diameter. Cascabel means "little round bell" or "rattle" in Spanish, a name alluding to the rattling sound this chile makes when shaken. This chile, with its rich nutty flavor and medium heat, is excellent in sauces, soups and other cooked dishes. The cascabel chile is also known as chile bola.
Industry:Culinary arts
A species of fish (including flounder, halibut and sole) characterized by a rather flat body, with both eyes located on the upper side. Flatfish swim on one side only; the side facing downwards is always very pale. See also brill; dab; fish; sand dab; turbot.
Industry:Culinary arts
Long popular in Mexico, these fleshy oval leaves (also called pads or paddles) of the nopal (prickly pear) cactus are gaining popularity in the United States. They range in color from pale to dark green and have a delicate, slightly tart green-bean flavor. Though fresh nopales (also called cactus leaves) are available year-round in Mexican markets and some supermarkets, they're at their most tender and juicy best in the spring. Look for small, firm, pale-green nopales with no sign of wrinkling. Refrigerate tightly wrapped for up to a week. Before use, the thorns must be removed; a vegetable peeler will shave them off quickly. The flesh is generally cut into small pieces or strips, simmered in water until tender and used in a variety of dishes from scrambled eggs to salads. Nopalitos (nopales that are diced or cut into strips) are available canned (pickled or packed in water). Acitrónes are candied nopales, packed in sugar syrup and available in cans or jars.
Industry:Culinary arts
