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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 ...
Native to the Mediterranean countries, the leek has been prized by gourmets for thousands of years. Nero believed leeks would improve his singing voice and is said to have eaten prodigious quantities to that end. In the sixth century A. D. , the Welsh made leeks their national symbol because they were convinced that the leeks they wore on their helmets to distinguish them from their enemies strengthened them and helped them win wars. Leeks still hold a flavorful spotlight in today's cuisine. Looking like a giant scallion, the leek is related to both the garlic and the onion, though its flavor and fragrance are milder and more subtle. It has a thick, white stalk that's cylindrical in shape and has a slightly bulbous root end. The broad, flat, dark green leaves wrap tightly around each other like a rolled newspaper. Leeks are available year-round in most regions. Choose those with crisp, brightly colored leaves and an unblemished white portion. Avoid any with withered or yellow-spotted leaves. The smaller the leek, the more tender it will be. Refrigerate leeks in a plastic bag up to 5 days. Before using, trim rootlets and leaf ends. Slit the leeks from top to bottom and wash thoroughly to remove all the dirt trapped between the leaf layers. Leeks can be cooked whole as a vegetable or chopped and used in salads, soups and a multitude of other dishes.
Industry:Culinary arts
Originario dei paesi mediterranei, il porro è stato apprezzato dai buongustai per migliaia di anni. Nerone credeva che i porri migliorassero le sue doti canore e si dice che ne abbia mangiati in gran quantità a tale scopo. Nel VI secolo d.C. gli abitanti del Galles dichiararono i porri loro simbolo nazionale perché erano convinti che i porri che portavano sui loro elmi per distinguersi dai nemici li rendessero forti e li aiutassero a vincere le guerre. I porri continuano ad avere un posto importante pieno di gusto nella cucina moderna. Con un aspetto simile ad uno scalogno gigante, il porro è imparentato sia con l'aglio che con la cipolla anche se il sapore e la fragranza sono più dolci e delicati. Ha un gambo spesso e bianco dalla forma cilindrica, con una radice finale leggermente bulbosa. Le foglie larghe, appiattite, di colore verde scuro si avvolgono strettamente su se stesse come un giornale arrotolato. I porri si trovano tutto l'anno nella maggior parte delle regioni. Scegliere i porri con foglie sode di un bel colore brillante e con la parte bianca senza imperfezioni. Evitare quelli che hanno foglie appassite o con macchie gialle. Più il porro è piccolo più sarà tenero. Conservate in frigorifero i porri dentro un sacchetto di plastica per un massimo di 5 giorni. Prima di utilizzarli tagliate via le radici e l'estremità delle foglie. Aprite i porri dalla cima fino al fondo e lavateli accuratamente in modo da rimuovere tutto lo sporco intrappolato tra gli strati delle foglie. I porri possono essere cotti interi come una verdura oppure tagliuzzati e usati in insalate, minestre e in una grande varietà di altri piatti.
Industry:Culinary arts
This rich fresh cheese is slightly grainy but smoother than cottage cheese. It's white, moist and has a slightly sweet flavor. Most Italian ricottas are made from the whey drained off while making cheeses such as mozzarella and provolone. Technically, this type of ricotta is not really cheese because it's made from a cheese by-product. In the United States, ricottas are usually made with a combination of whey and whole or skim milk. The word ricotta means "recooked," and is derived from the fact that the cheese is made by heating the whey from another cooked cheese. Ricotta is a popular ingredient in many Italian savory preparations like lasagna and manicotti, as well as desserts like cassata and cheesecake. See also cheese.
Industry:Culinary arts
A fluffy cake frosting made by gradually pouring a hot sugar syrup over stiffly beaten egg whites, beating constantly until the mixture is smooth and satiny. An Italian meringue is made in the same manner.
Industry:Culinary arts
N. 1. This popular bivalve mollusk (see both listings) has two beautiful fan-shaped shells that are often used as containers in which to serve dishes such as coquilles st. jacques. Though the entire scallop including the roe is edible (and relished by many Europeans), the portion most commonly found in U. S. markets is the adductor muscle that hinges the two shells. There are many scallop species but in general they're classified into two broad groups — bay scallops and sea scallops. Bay scallops, generally found only on the East Coast, are very tiny (the muscle is about 1/2 inch in diameter). They average about 100 per pound and their meat is sweeter and more succulent than that of the sea scallop. They're also more expensive because they're less plentiful. The small calico scallops — though they're deep-sea creatures — are often sold as bay scallops on the West Coast. They're found in the Gulf of Mexico and along the east coast of Florida. The muscle of the larger, more widely available sea scallop averages 1 1/2 inches in diameter (about 30 to the pound) and is not as tender as the smaller varieties. Though slightly chewier, the meat is still sweet and moist. The color of scallops ranges from pale beige to creamy pink. If scallops are stark white, it's a sign that they've been soaked in water — a marketing ploy to increase the weight. Fresh bay scallops are available on the East Coast in the fall, whereas the peak season for fresh sea scallops is midfall to midspring. Because scallops perish quickly out of water, they're usually sold shucked. All fresh scallops should have a sweet smell and a fresh, moist sheen. They should be refrigerated immediately after purchase and used within a day or two. Frozen scallops are generally available year-round, either breaded or plain. Scallops benefit from brief cooking and are suitable for a variety of preparation methods including sautéing, grilling, broiling and poaching. They're also used in soups, stews and salads. See also mollusk; shellfish. 2. A thin, boneless, round- or oval-shaped slice of meat or fish that is usually lightly breaded and quickly sautéed. Known as escalope in French. scallop v. 1. To prepare a food (most notably potatoes) by layering slices of it with cream or a creamy sauce in a casserole. Scalloped foods are often topped with bread or cracker crumbs before being baked. 2. To form a decorative edge in the raised rim of pie dough. Also referred to as crimp and flute.
Industry:Culinary arts
A seasoned liquid in which foods such as meat, fish and vegetables are soaked (marinated) in order to absorb flavor and, in some instances, to be tenderized. Most marinades contain an acid (lemon juice, vinegar or wine) and herbs or spices. The acid ingredient is especially important for tough cuts of meat because it serves as a tenderizer. Because most marinades contain acid ingredients, the marinating should be done in a glass, ceramic or stainless-steel container — never in aluminum. See also marinate.
Industry:Culinary arts
Also called ceriman and Mexican breadfruit, this unique tropical-American fruit looks like a narrow, foot-long pine cone. The thick, green skin has hexagonal scales that individually separate and pop off as the fruit begins to ripen. Inside, the ripe, off-white flesh is formed in segments correlating to the skin's pattern. It's creamy-smooth and resembles a very firm custard. The flavor is sweet-tart and reminiscent of pineapple with touches of banana and mango. If underripe, however, the monstera has an off-taste and an irritant that will inflame both mouth and throat. In the United States, the monstera can be found in California, Florida and a few other locales that have produce markets specializing in exotic fruit. The monstera should be ripened at room temperature until the scales pop off and expose the luscious fruit, which is best plucked out and eaten plain with a spoon or fork.
Industry:Culinary arts
A Japanese one-pot dish consisting of chunks of a firm-fleshed fish (like cod or sea bass), tofu and various vegetables. All ingredients are brought to the table raw along with a pot of simmering broth, which is placed on a heating element and kept simmering throughout the meal. Each diner adds their own ingredients, letting the food cook until tender before retrieving it from the communal pot. Chirinabe is served with various condiments, which usually include ponzu sauce. See also mizutaki; nabemono.
Industry:Culinary arts
A system required by the Food and Drug Administration whereby food products are dated as an indicator to shelf life and perishability. Most perishables are stamped with a pull (or sell) date by which the retailer should remove the product if not sold. A freshness date may be found on highly perishable products (like baked goods), stipulating the date when a product will no longer seem fresh. Some products bear a pack date, indicating when it was packaged, although this date is often coded so that only manufacturers, wholesalers and retailers can read it; most retailers will explain the codes if asked. The pack date on some products, such as eggs, is shown by a Julian date (1 through 365), whereby January 1 is number 1, and December 31 is number 365. There's generally leeway for home storage allowed by the open dating system. Obviously, for perishables like dairy products and baked goods, the farther out they're dated, the longer the food will remain useable at home. An expiration date may be found on some longer-lived products and tells the consumer when the manufacturer anticipates the product will no longer likely be useable.
Industry:Culinary arts
