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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 kitchen utensil with a perforated or mesh bottom used to strain liquids or semiliquids, or to sift dry ingredients such as flour or confectioners' sugar. Strainers, also called sieves, come in a variety of sizes, shapes and mesh densities. There are flat-bottomed, drum-shaped strainers with interchangeable meshes of different coarseness, as well as those that are bowl-shaped and some that are conical. Strainers are made of various materials including stainless steel, tinned steel and aluminum. The better ones have strong handles and frames and contain hooks for resting the strainer on top of pots or bowls.
Industry:Culinary arts
A gruel of boiled rice and water, which serves as a background for a host of other foods including fish, shrimp, chicken, peanuts, sesame seed and eggs. In China, where it's also known as jook or juk, congee is particularly popular for breakfast. In Thailand this dish is known as khao tom gung.
Industry:Culinary arts
Spain's most famous cheese, so named because it was originally made only from the milk of Manchego sheep that grazed the famous plains of La Mancha. Manchego is a rich, golden, semifirm cheese that has a full, mellow flavor. The two that are most commonly exported are curado, aged between 3 and 4 months, and viejo, aged longer. Manchego is a wonderful snack cheese and melts beautifully in heated dishes. See also cheese.
Industry:Culinary arts
N. Foods that have been cut into thin, matchstick strips. The food (such as a potato) is first cut into 1/8-inch-thick slices. The slices are stacked, then cut into 1/8-inch-thick strips. The strips may then be cut into whatever length is desired. If the object is round, cut a thin slice from the bottom so it will sit firmly and not roll on the work surface. Julienne is most often used as a garnish. julienne v. To cut food into very thin strips.
Industry:Culinary arts
Fancy cookies that are formed by pressing dough through a cookie press or pastry bag fitted with a decorative tip. See also cookie.
Industry:Culinary arts
N. Called granité in France and granita in Italy, an ice is a frozen mixture of water, sugar and liquid flavoring such as fruit juice, wine or coffee. The proportion is usually 4 parts liquid to 1 part sugar. During the freezing process, ices are generally stirred frequently to produce a slightly granular final texture. ice v. 1. To chill a food, glass or serving dish in order to get it icy cold and sometimes coated with frost. 2. To spread frosting over the surface of a cake.
Industry:Culinary arts
Stainless steel cookware has many advantages: it doesn't react (as does aluminum) with acidic or alkaline foods; it is corrosion-resistant, strong and easy to clean; and it doesn't scratch, pit or dent easily. The main disadvantage of stainless steel is its poor heat conductivity, a problem somewhat reduced in heavy, well-made pans. The best of all possible worlds is achieved by "sandwiched" cookware, with a layer of either aluminum or copper (both excellent at conducting heat) between two thin sheets of stainless steel.
Industry:Culinary arts
The edible tuber of a water plant indigenous to Southeast Asia. The water chestnut's brownish-black skin resembles that of a true chestnut, but its flesh is white, crunchy and juicy. The flavor is bland with a hint of sweetness. Water chestnuts are very popular in Asian cooking, especially in stir-fried dishes where their crunchy texture is a standout. Water chestnuts are available fresh in most Chinese markets. Choose those that are firm with no sign of shriveling. Refrigerate, tightly wrapped in a plastic bag, for up to a week. Peel before using raw or in cooked preparations. Water chestnuts are also available canned — either whole or sliced — in most supermarkets, but the fresh are far superior. See also water chestnut powder.
Industry:Culinary arts
1. Any of various bite-size iced and elaborately decorated cakes. Petits fours can be made with any flavor cake, though white and chocolate are the most common. 2. The French also use this term to describe small, fancy cookies.
Industry:Culinary arts
A Russian hors D'oeuvre, which could include any of a variety of foods such as anchovies, blinis, caviar, cheeses, fish, oysters and fish- or meat-filled pastries. A zakuska assortment is generally served with bottles of ice-cold vodka.
Industry:Culinary arts
