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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 ...
Ice cream or sherbet with a topping of fruit, whipped cream and, traditionally, glazed chestnuts (marrons glacés). Classically, the dessert is served in a coupe dish, which is stemmed, and has a wide, deep bowl.
Industry:Culinary arts
In cooking, these highly astringent crystals of potassium aluminum sulfate were once widely used as the crisping agent in canning pickles. Alum can cause digestive distress, however, and modern canning methods make its use unnecessary.
Industry:Culinary arts
In cooking, this term refers to covering food with an outer "coating. " It can mean dipping or rolling food (such as chicken) in seasoned bread crumbs or flour. The food can be dipped into beaten eggs before being coated with the dry mixture. Coating food in this manner usually precedes frying. A semiliquid, such as mayonnaise or sauce, can also be used to coat food.
Industry:Culinary arts
In cooking, to "adjust flavoring" means to taste before serving, adding seasoning if necessary.
Industry:Culinary arts
In cooking, to partially crush an ingredient in order to release its flavor. Bruising a garlic clove with the flat side of a knife crushes without cutting it.
Industry:Culinary arts
In cooking, to split a food (such as shrimp) down the center, cutting almost but not completely through. The two halves are then opened flat to resemble a butterfly shape.
Industry:Culinary arts
In England, a large cut of beef (50 to 100 pounds, depending on the size of the animal) usually consisting of a double sirloin. A baron of beef is generally roasted only for traditional or ceremonial occasions. In France, a baron refers to the saddle and two legs of lamb or mutton.
Industry:Culinary arts
In France, this is a croque monsieur (toasted ham and cheese sandwich) with the addition of a fried egg. In Britain and America, a croque madame simply substitutes sliced chicken for the ham, with no sign of an egg.
Industry:Culinary arts
In Mark Twain's words, "cauliflower is nothing but cabbage with a college education. " The name of this elegant member of the cabbage family comes from the Latin caulis ("stalk") and floris ("flower"). Cauliflower comes in three basic colors: white (the most popular and readily available), green and purple (a vibrant violet that turns pale green when cooked). All cauliflower is composed of bunches of tiny florets on clusters of stalks. Some white varieties have a purple or greenish tinge. The entire floret portion (called the "curd") is edible. The green leaves at the base are also edible, but take longer to cook and have a stronger flavor than the curd. Choose a firm cauliflower with compact florets; the leaves should be crisp and green with no sign of yellowing. The size of the head doesn't affect the quality. Refrigerate raw cauliflower, tightly wrapped, for 3 to 5 days; cooked for 1 to 3 days. To use, separate cauliflower head into florets and wash. Cauliflower can be eaten raw or cooked in a number of ways including boiling, baking and sautéing. Whole cauliflower heads may also be cooked in one piece. Adding a tablespoon of lemon juice or one cup milk to the cooking water will prevent discoloration. Cauliflower, which is a cruciferous vegetable, is high in vitamin C and is a fair source of iron. See also broccoflower; romanesca cauliflower.
Industry:Culinary arts
In Mexico, the word antojitos ("little whims") refers to what Americans call appetizers.
Industry:Culinary arts
