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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 ...
1. A unit that cooks food while it slowly rotates. A rotisserie contains a spit fitted with a pair of prongs that slide along its length. Food (usually meat) is impaled on the spit and the prongs (which are inserted on each side of the food) are screwed tightly into place to hold the food securely. Modern rotisseries have a motor that automatically turns the shaft, while their predecessors relied on humanpower. Many ovens and outdoor barbecue units have built-in electric rotisseries. This type of cooking allows heat to circulate evenly around the food while it self-bastes with its own juices. 2. A restaurant or meat shop that specializes in roasted meats. 3. The area where roasting is done (usually in a large restaurant kitchen), often by specially trained chefs (rôtisseurs).
Industry:Culinary arts
To coat food lightly with a sauce so that it completely covers the food with a thin, even layer.
Industry:Culinary arts
This classic dessert from Austria consists of baked meringue layers filled with fruit and topped with whipped cream.
Industry:Culinary arts
Il più grande e uno dei più importanti organi fegato ha un immenso valore nutrizionale. . . fornire, cioè, che viene da un animale abbastanza giovane. Perché il fegato agisce come una stanza di compensazione per le sostanze che entra nel corpo, tende a conservare e assorbire sostanze chimiche indesiderate, farmaci e ormoni che un animale potrebbe essere alimentato. Naturalmente, il più vecchio animale maggiore accumulo di questi indesiderati sostanze, che, secondo alcuni, compensare il valore nutrizionale del fegato. Per questo motivo, molte persone scelgono il fegato di vitello più costoso sul fegato di manzo. Ci sono diversi modi per distinguere tra i due. Il colore del fegato di manzo è bruno-rossastro, rispetto per il marrone rosato più pallido del fegato di vitello. Fegato da un animale maturo ha anche un forte odore e sapore di quello da un ragazzo. Inoltre, sarà meno tenero. Oltre alla carne bovina e di vitello, i fegati degli animali più comuni utilizzati in cucina sono agnello, maiale, pollame, oca, quest'ultimo usato principalmente per produrre pâté de foie gras. Dal sapore più forte e meno tenera di fegati è carne di maiale, mentre il fegato di volatili è più dolce e tenera del lotto. Tutti i fegati sono solitamente disponibili freschi — fegatini di pollo e manzo possono essere acquistati anche congelati (anche se la qualità del fegato congelato è notevolmente inferiore a quello di prodotti freschi). Mentre i fegatini di pollo sono venduti interi, la maggior parte di quelli provenienti da altri animali sono commercializzata a fette. Cercare di fegato che ha un colore luminoso e umido (non liscia) superficie. Dovrebbe avere un odore fresco e pulito. Refrigerare vagamente avvolto per non più di un giorno. Fegato può essere preparato in vari modi anche se sautéing rapido è il più popolare. Indurisce rapidamente con bruciature. Fegato è ricco di ferro, proteine e vitamina a.
Industry:Culinary arts
To remove the shell from shellfish such as oysters or clams. Also, to peel the husk from an ear of corn.
Industry:Culinary arts
1. This feathery-leaved plant grows wild throughout southern and parts of central Europe. It's favored for the extract taken from its root — as well as for the root itself when dried — and has long been used to flavor confections and medicine. 2. A candy flavored with licorice extract.
Industry:Culinary arts
1. Questa pianta dalle foglie piumose cresce allo stato selvatico in tutto il sud e in alcune parti centrali dell'Europa. E' molto considerata per l'estratto che si ricava della sua radice, e anche per la radice stessa una volta essiccata, e da tanto tempo è stata usata per aromatizzare dolciumi e medicinali. 2 Caramella aromatizzata con estratto di liquirizia.
Industry:Culinary arts
Thought to be the precursor of the pancake, the johnnycake dates back to the early 1700s. It's a rather flat griddlecake made of cornmeal, salt and either boiling water or cold milk; there are strong advocates of both versions. Today's johnnycakes often have eggs, oil or melted butter and leavening (such as baking powder) added. Some renditions are baked in the oven, more like traditional cornbread. Also called hoe cake or hoecake.
Industry:Culinary arts
1. In cooking, frost means to cover and decorate a cake with a frosting or icing. 2. To chill a glass in the freezer until it's frosted with a thin coating of ice crystals.
Industry:Culinary arts
The ancient Incas were cultivating this humble tuber thousands of years ago. The potato was not readily accepted in Europe, however, because it was known to be a member of the nightshade family (as are the tomato and eggplant) and therefore thought to be poisonous. In the 16th century, Sir Walter Raleigh was instrumental in debunking the poisonous potato superstition when he planted them on property he owned in Ireland. The Irish knew a good thing when they saw it and a hundred years later were growing and consuming the potato in great quantities. Today, hundreds of varieties of this popular vegetable are grown around the world. In America, the potato can be divided into four basic categories: russet, long white, round white and round red. The russet Burbank potato (also simply called russet and Idaho) is long, slightly rounded and has a brown, rough skin and numerous eyes. Its low moisture and high starch content not only give it superior baking qualities but also make it excellent for french fries. The russet Burbank was named for its developer, horticulturalist Luther Burbank of Idaho. Although grown throughout the Midwest, the russet is also commonly called idaho potato (whether or not it's grown there). Long white potatoes have a similar shape as the russet but they have thin, pale gray-brown skins with almost imperceptible eyes. They're sometimes called white rose or California long whites, after the state in which they were developed. Long whites can be baked, boiled or fried. The thumb-sized baby long whites are called finger potatoes. The medium-size round white and round red potatoes are also commonly referred to as boiling potatoes. They're almost identical except that the round white has a freckled brown skin and the round red a reddish-brown coat. They both have a waxy flesh that contains less starch and more moisture than the russet and long white. This makes them better suited for boiling (they're both commonly used to make mashed potatoes) than for baking. They're also good for roasting and frying. The round white is grown mainly in the Northeast where it's sometimes referred to by one of its variety names, Katahdin. The round red is cultivated mainly in the Northwest. Yukon gold potatoes have a skin and flesh that ranges from buttery yellow to golden. These boiling potatoes have a moist, almost succulent texture and make excellent mashed potatoes. There are a variety of relatively new potatoes in the marketplace, most of which aren't new at all but rather heritage vegetables that date back centuries. Among the more distinctive examples are the all blue potatoes, which range in color from bluish purple to purple-black. These small potatoes have a dense texture and are good for boiling. Other purple potatoes have skin colors that range from lavender to dark blue and flesh that can be from white to beige with purple streaking. Among the red-fleshed potatoes are the huckleberry (red skin and flesh) and the blossom (pinkish-red skin and flesh). New potatoes are simply young potatoes (any variety). They haven't had time to convert their sugar fully into starch and consequently have a crisp, waxy texture and thin, undeveloped wispy skins. New potatoes are small enough to cook whole and are excellent boiled or pan-roasted. Because they retain their shape after being cooked and cut, new potatoes are particularly suited for use in potato salad. The season for new potatoes is spring to early summer. Potatoes of one variety or another are available year-round. Choose potatoes that are suitable for the desired method of cooking. All potatoes should be firm, well-shaped (for their type) and blemish-free. New potatoes may be missing some of their feathery skin but other types should not have any bald spots. Avoid potatoes that are wrinkled, sprouted or cracked. A green tinge — indicative of prolonged light exposure — is caused by the alkaloid solanine, which can be toxic if eaten in quantity. This bitter green portion can be cut or scraped off and the potato used in the normal fashion. Store potatoes in a cool, dark, well-ventilated place for up to 2 weeks. New potatoes should be used within 3 days of purchase. Refrigerating potatoes causes them to become quite sweet and to turn dark when cooked. Warm temperatures encourage sprouting and shriveling. Potatoes are probably the most versatile vegetable in the world and can be cooked in any way imaginable. They're available in a wide selection of commercial products including potato chips, instant mashed potatoes (dehydrated cooked potatoes), canned new potatoes and a plethora of frozen products including hash browns, french fries and stuffed baked potatoes. Potatoes are not at all hard on the waistline (a 6-ounce potato contains only about 120 calories) and pack a nutritional punch. They're low in sodium, high in potassium and an important source of complex carbohydrates and vitamins C and B-6, as well as a storehouse of minerals. Neither sweet potatoes nor yams are botanically related to the potato.
Industry:Culinary arts
