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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 liquor distilled from fermented sugarcane juice or molasses. Most of the world's rum comes from the Caribbean. Puerto Rico's white or silver rum is clear and light in body and flavor. The Puerto Rican golden and amber rums have a deeper color and a flavor to match. Dark, rich and full-bodied best describes Jamaican and Cuban rums. The sugarcane that grows along Guyana's Demerara River produces the darkest, strongest and richest of all, Demerara rum. This slightly sweet liquor is used in a variety of cocktails including the cuba libre, mai tai, daiquiri and piñA colada.
Industry:Culinary arts
The freshly pressed juice of grapes or other fruit before fermentation occurs. Must can include pulp, skins and seeds.
Industry:Culinary arts
The translation for tiramisu is "carry me up," and many who taste this ethereal dessert assume the unspoken continuation must surely be "to heaven. " Tiramisu is a light composition of sponge cake or ladyfingers dipped in a coffee-marsala mixture, then layered with mascarpone (an ultrarich Italian cream cheese) and grated chocolate. The dessert is refrigerated for several hours before serving to allow the flavors to intermingle. Although tiramisu is sometimes referred to as an Italian trifle, its texture is much lighter than that dessert.
Industry:Culinary arts
A term usually referring to the process of removing minute floating particles that prevent wines and beers from being clear (see clarify). Besides egg whites and eggshells, other substances used to fine these liquids include gelatin, isinglass and diatomaceous earth.
Industry:Culinary arts
N. A long, thin piece of food such as meat or cheese, or a thin wedge of pie. sliver v. To cut food into thin strips.
Industry:Culinary arts
It wasn't until 1876 that this fast-growing legume-family plant was introduced to the United States, where it's used primarily as pasturage and for erosion control. Kudzu, however, has been a popular food in Japan and China for thousands of years. Most of the plant can be eaten — the tender leaves and stems can be cooked as with other greens. However, it's the tuberous roots (which have been known to weigh up to 450 pounds and reach 7 feet in length) that offer this plant's real premium. These roots are dehydrated and pulverized, and it is this starchy kudzu powder that is used culinarily in myriad ways — from thickening soups and sauces to dredging foods to be deep-fried. Kudzu powder can be found in Asian markets and some health-food stores. It's high in fiber, protein and vitamins A and D.
Industry:Culinary arts
A thin slice of meat — usually veal or beef — rolled around a filling of finely ground meat or vegetables. The paupiette can be fried, baked or braised in wine or stock. It's sometimes wrapped in bacon before being cooked. Paupiettes are also called roulades.
Industry:Culinary arts
A delicious, nourishing and distinctively flavored beverage made by mixing milk with either plain or chocolate-flavored malted milk powder (see malt).
Industry:Culinary arts
The American quail is not related to the European quail, a migratory game bird belonging to the partridge family. But when colonists discovered birds that resembled the European version they called them by the same name. American quail are known by various names depending on the region — bobwhite in the East, partridge in the South, quail in the North and blue quail in the Southwest. Other notable members of this family are California quail, mountain quail and Montezuma quail. American quail nest on the ground and are not migratory — in fact, they'd rather walk than fly. They're very social and travel in small groups called coveys. The meat of the American quail is white and delicately flavored. In general, they should be cooked like other game birds — young birds can be roasted, broiled or fried and older fowl should be cooked with moist heat. Most of the quail marketed today are raised on game bird farms. Fresh quail can be ordered through specialty butchers, who might also carry frozen quail.
Industry:Culinary arts
A sheep less than 1 year old, known for its tender meat. Baby lamb and spring lamb are both milk fed. Baby lamb is customarily slaughtered at between 6 and 8 weeks old. Spring lamb is usually 3 to 5 months old; regular lamb is slaughtered under a year of age. Lamb between 12 and 24 months is called yearling; when over 2 years, it's referred to as mutton and has a much stronger flavor and less tender flesh. There are five USDA grades for lamb based on proportion of fat to lean. Beginning with the best, they are Prime, Choice, Good, Utility and Cull. When purchasing lamb, let color be the guide. In general, the darker the color, the older the animal. Baby lamb will be pale pink, while regular lamb is pinkish-red. Lamb can be purchased ground and in steaks, chops and roasts. Lamb variety meats can also be purchased. Refrigerate ground and small lamb cuts loosely wrapped for up to 3 days. Roasts can be stored up to 5 days. Ground lamb can be freezer-wrapped and frozen up to 3 months, solid cuts up to 6 months.
Industry:Culinary arts
