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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 ...
Served on the Sabbath, holidays, other ceremonial occasions and for everyday consumption, challah is a traditional Jewish yeast bread. It's rich with eggs and has a light, airy texture. Though it can be formed into many shapes, braided challah is the most classic form.
Industry:Culinary arts
Short and cone-shaped, the Fresno is as hot as the more well-known jalapeño chile. It ranges in color from light green to bright red when fully mature. Because of its heat, the Fresno is best used in small amounts as a seasoning. See also chile.
Industry:Culinary arts
Side pork (the side of a pig) that has been cured and smoked. Because fat gives bacon its sweet flavor and tender crispness, its proportion should (ideally) be 1/2 to 2/3 of the total weight. Sliced bacon has been trimmed of rind, sliced and packaged. It comes in thin slices (about 35 strips per pound), regular slices (16 to 20 strips per pound) or thick slices (12 to 16 strips per pound). Slab bacon comes in one chunk that must be sliced and is somewhat cheaper than presliced bacon. It usually comes complete with rind, which should be removed before cutting. Bits of diced fried rind are called cracklings. Bacon grease, the fat rendered from cooked bacon, is highly prized — particularly in the southern United States — as a cooking fat. Canned bacon is precooked, needs no refrigeration and is popular with campers. Bacon bits are crisp pieces of bacon that are preserved and dried. They must be stored in the refrigerator. There are also vegetable protein-based imitation "bacon-flavored" bits, which may be kept at room temperature. See also canadian bacon; pancetta.
Industry:Culinary arts
Similar to bouillabaisse, this Mediterranean fish soup is pungent with garlic, onions, orange peel and sometimes saffron. It's usually thickened with egg yolks and flavored with Aïoli. Bourride is traditionally served en croûte.
Industry:Culinary arts
Similar to camembert, Chaource cheese takes its name from a town in France's Champagne region. It has a white, downy rind with an ivory-colored center. The fruity, rich flavor intensifies and becomes saltier as it matures. Chaource makes a pleasant after-dinner cheese and pairs well with full-bodied white wines. See also cheese.
Industry:Culinary arts
Similar to carp, this freshwater fish is a member of the sucker family. It has a coarse but sweet, lean flesh that can be baked, poached, sautéed or grilled. Buffalo fish can be purchased whole or in fillets or steaks. It's especially good in its smoked form. See also fish.
Industry:Culinary arts
Similiar to a cruller, this Spanish and Mexican specialty consists of a sweet-dough spiral that is deep-fried and eaten like a doughnut. Churros are usually coated with a mixture of cinnamon and confectioners' (or granulated) sugar.
Industry:Culinary arts
Simply put, the weight of air on any surface it comes in contact with is called air (or atmospheric) pressure. There's less (or lower) air pressure at high altitudes because the blanket of air above is thinner than it would be at sea level. As a result, at sea level water boils at 212°F; at an altitude of 7,500 feet, however, it boils at about 198°F because there's not as much air pressure to inhibit the boiling action. This also means that because at high altitudes boiling water is 14° cooler than at sea level, foods will take longer to cook because they're heating at a lower temperature. Lower air pressure also causes boiling water to evaporate more quickly in a high altitude. This decreased air pressure means that adjustments in some ingredients and cooking time and temperature will have to be made for high-altitude baking, as well as some cooking techniques such as candy making, deep-fat frying and canning. In general, no recipe adjustment is necessary for yeast-risen baked goods, although allowing the dough or batter to rise twice before the final pan rising develops a better flavor. For baked goods leavened by baking powder and baking soda.
Industry:Culinary arts
Since heart consists almost entirely of muscle, it tends to be quite tough. In general, the younger the animal, the more tender the heart. Beef heart is the largest of those commonly available, followed by those of calves, lambs and chickens. Choose hearts that are fresh-smelling, plump and red, avoiding those with a brown or gray hue. Refrigerate, loosely wrapped, for no more than a day or two. Before using, remove any excess fat and wash thoroughly. Heart can be braised, stewed or chopped and added to cooked dishes such as stews. Small hearts, such as those from young lambs and pigs, are often stuffed and sautéed or roasted and served one per person. Chicken hearts from a young bird can also be sautéed.
Industry:Culinary arts
