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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 ...
Meat, fish or fowl that has been boned, stuffed, rolled and tied in the shape of a bundle. It is then braised or roasted and is normally served hot but can be served cold. Often confused with galantine, which is poached and served cold.
Industry:Culinary arts
Meat, fish or fowl that has been boned, stuffed, rolled and tied in the shape of a bundle. It is then braised or roasted and is normally served hot but can be served cold. Often confused with galantine, which is poached and served cold.
Industry:Culinary arts
Members of the family Exocoetidae, which are commonly found in tropical waters, especially throughout the Caribbean. The name of this fish comes from its ability to soar through the air for great distances, sometimes up to almost 350 yards. To manage this feat, the flying fish builds up speed in the water, then leaps into the air, extending its large, stiff pectoral fins, which act like wings. Flying fish are good food fish with a firm texture and a pleasant, savory flavor. See also fish.
Industry:Culinary arts
Members of the family Exocoetidae, which are commonly found in tropical waters, especially throughout the Caribbean. The name of this fish comes from its ability to soar through the air for great distances, sometimes up to almost 350 yards. To manage this feat, the flying fish builds up speed in the water, then leaps into the air, extending its large, stiff pectoral fins, which act like wings. Flying fish are good food fish with a firm texture and a pleasant, savory flavor. See also fish.
Industry:Culinary arts
Members of this large species of flatfish are prized for their fine texture and delicate flavor. Some of the better known members of the flounder family are dab, english sole and plaice. In America, flounder is often mislabeled as fillet of sole — a misnomer because all of the fish called "sole" (except for imported European dover sole) are actually varieties of flounder. Flounder is available whole or in fillets. It can be baked, broiled, poached, steamed or sautéed. See also fish.
Industry:Culinary arts
Mexican for "little meats," this dish is simply small bits or shreds of well browned pork. It's made from an inexpensive cut of pork that's simmered in a small amount of water until tender, then finished by cooking the pieces in pork fat until nicely browned all over. Carnitas are usually eaten with salsa and are sometimes used as the filling in tacos and burritos.
Industry:Culinary arts
Milk from which almost all the moisture has been removed. Dry (also called powdered) milk is less expensive and easier to store than fresh milk but has a disadvantage in that it never tastes quite like the real thing. It comes in three basic forms — whole milk, nonfat milk and buttermilk. Because of its milk fat content, dry whole milk must be refrigerated. Nonfat dry milk is available in regular and instant forms; the former tastes slightly better, while the latter mixes more easily. Powdered buttermilk is simply desiccated buttermilk and is generally used for baking. Until opened, dry nonfat milk and buttermilk can be kept in a cool, dry place for up to 6 months. Refrigerating opened packages will help retain their freshness. A USDA "U. S. Extra Grade" shield on the label signifies that the product meets exacting government quality standards. Dry milks may or may not be fortified with vitamins A and D.
Industry:Culinary arts
Morsels of fatty meat (usually pork or duck) that are grilled or fried until very crisp.
Industry:Culinary arts
Most of these crisp, juicy apples are imported from New Zealand and Australia, though the United States now produces some, principally in California and Arizona. The Granny Smith's freckled green skin covers a sweetly tart flesh that's excellent for both out-of-hand eating and cooking. The imported crop arrives during summer, while those from the United States are available through the winter months, making the popular Granny Smith a year-round, all-purpose apple. See also apple.
Industry:Culinary arts
