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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 ...
Also called kanten and Japanese gelatin, this tasteless dried seaweed acts as a setting agent and is widely used in Asia. It is marketed in the form of blocks, powder or strands and is available at Asian markets and health-food stores. Agar can be substituted for gelatin but has stronger setting properties so less of it is required.
Industry:Culinary arts
Also called kanten and Japanese gelatin, this tasteless dried seaweed acts as a setting agent and is widely used in Asia. It is marketed in the form of blocks, powder or strands and is available at Asian markets and health-food stores. Agar can be substituted for gelatin but has stronger setting properties so less of it is required.
Industry:Culinary arts
Also called Kentucky burgoo, this thick stew is full of meats (usually pork, veal, beef, lamb and poultry) and vegetables (including potatoes, onions, cabbage, carrots, sweet green peppers, corn, okra, lima beans and celery). Early renditions were more often made with small game such as rabbit and squirrel. Burgoo is popular for large gatherings in America's southern states. Originally, the word "burgoo" was used to describe an oatmeal porridge served to English sailors as early as 1750.
Industry:Culinary arts
Also called laurel leaf or bay laurel, this aromatic herb comes from the evergreen bay laurel tree, native to the Mediterranean. Early Greeks and Romans attributed magical properties to the laurel leaf and it has long been a symbol of honor, celebration and triumph, as in "winning your laurels. " The two main varieties of bay leaf are Turkish (which has 1- to 2-inch-long oval leaves) and Californian (with narrow, 2- to 3-inch-long leaves). The Turkish bay leaves have a more subtle flavor than do the California variety. Bay leaves are used to flavor soups, stews, vegetables and meats. They're generally removed before serving. Overuse of this herb can make a dish bitter. Fresh bay leaves are seldom available in markets. Dried bay leaves, which have a fraction of the flavor of fresh, can be found in supermarkets. Store dried bay leaves airtight in a cool, dark place for up to 6 months. See also herbs; herb and spice chart.
Industry:Culinary arts
Also called lemon sole in the United States, this species of flounder is low in fat and finely textured. It ranges from 1/4 to 2 pounds and can be purchased whole or in fillets. It's often labeled simply as "fillet of sole. " English sole can be prepared in a variety of ways including baking, broiling, poaching and sautéing. See also fish.
Industry:Culinary arts
Also called molded cookie, this style is made by shaping dough by hand into small balls, logs, crescents and other shapes. See also cookie.
Industry:Culinary arts
Also called molded cookie, this style is made by shaping dough by hand into small balls, logs, crescents and other shapes. See also cookie.
Industry:Culinary arts
Also called noble rot, this beneficial mold develops on grapes under certain environmental conditions. The mold causes the grape to shrivel, concentrating and intensifying both sugar and flavor. Most winemakers are exhilarated when noble rot descends on their grapes because it gives them fruit from which to make very elegant, intensely flavored dessert wines. In California these wines are usually referred to as late harvest wines and in France, where noble rot is called pourriture noble, they're known as sauternes. In Germany noble rot is called Edelfaule, and German winemakers are experts at producing a large variety of elegant botrytis-infected wines such as trockenbeerenauslese and some beerenausleses.
Industry:Culinary arts
Also called Peking sauce, this thick, reddish-brown sauce is sweet and spicy, and widely used in Chinese cooking. It's a mixture of soybeans, garlic, chile peppers and various spices. Hoisin sauce is mainly used as a table condiment and as a flavoring agent for many meat, poultry and shellfish dishes. It can be found in Asian markets and many large supermarkets. Once opened, canned hoisin should be transferred to a nonmetal container, tightly sealed and refrigerated. Bottled hoisin can be refrigerated as is. Both will keep indefinitely when stored in this manner.
Industry:Culinary arts
Also called Philadelphia cheese steak after the illustrious city that's said to have originated this sandwich in the 1930s. It consists of an Italian or French roll topped by thin slices of beef, cheese (usually American) and sometimes sautéed onions.
Industry:Culinary arts
