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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 ...
A yeast bread that is formed without kneading. It begins with a very thick batter that often requires extra yeast and, in order to stretch the gluten so the bread will rise effectively, always demands vigorous beating (which can be accomplished with an electric mixer). The mixture should be stiff enough for a spoon to stand up in. A batter bread's texture won't be as refined as that of a bread that has been kneaded but the results are equally delicious.
Industry:Culinary arts
A yeast-raised potato pastry that's deep-fried like a doughnut. Fasnachts were originally made and served on Shrove Tuesday to use up the fat that was forbidden during Lent. They're diamond-shaped and often have a slit cut down the center before frying. They first appeared in Pennsylvania, though there is some argument whether the actual origin is German or Dutch.
Industry:Culinary arts
A yeast-raised potato pastry that's deep-fried like a doughnut. Fasnachts were originally made and served on Shrove Tuesday to use up the fat that was forbidden during Lent. They're diamond-shaped and often have a slit cut down the center before frying. They first appeared in Pennsylvania, though there is some argument whether the actual origin is German or Dutch.
Industry:Culinary arts
A young, edible, tightly coiled fern frond that resembles the spiral end of a violin (fiddle). It is also referred to as ostrich fern and pohole. The shoots are in their coiled form for only about 2 weeks before they unfurl into graceful greenery. Fiddlehead ferns are a rich, deep green color and are about 2 inches long and 1 1/2 inches in diameter. They have a flavor akin to an asparagus-green bean-okra cross and a texture that's appealingly chewy. Fiddleheads can be found throughout the eastern half of the United States, ranging from as far south as Virginia north to Canada. They're available in specialty produce markets from April through July, depending on the region. Choose small, firm, brightly colored ferns with no sign of softness or yellowing. Refrigerate, tightly wrapped, for no more than 2 days. Fiddleheads should be washed and the ends trimmed before being briefly cooked by steaming, simmering or sautéing. They may be served cooked as a first course or side dish or used raw in salads. Fiddlehead ferns are a good source of vitamins A and C.
Industry:Culinary arts
Abbreviation for ethylenediaminetetraacetic acid, an additive used in some processed foods to eliminate the possibility of rancidity caused by the transfer of trace metals during the manufacturing process. edta has a wide variety of nonculinary uses, including the treatment of lead poisoning.
Industry:Culinary arts
Abundant in northern Pacific and Atlantic waters, this large member of the flatfish family can weigh up to half a ton. The norm, however, ranges between 50 and 100 pounds. Considered the finest are the young chicken halibut, which can weigh anywhere from 2 to 10 pounds. Halibut meat is lowfat, white, firm and mild flavored. Fresh halibut is available year-round but most abundant from March to September. Both fresh and frozen halibut is usually marketed in fillets and steaks. It's suitable for almost any manner of preparation. Halibut cheeks are sometimes available in specialty fish markets. See also fish.
Industry:Culinary arts
Acclaimed as one of the world's great cheeses, Brie is characterized by an edible, downy white rind and a cream-colored, buttery-soft interior that should "ooze" when at the peak of ripeness. Though several countries (including the United States) make this popular cheese, Brie from France is considered the best and French Brie de Meaux dates back to the 8th century. Brie can be made from raw or pasteurized, whole or skim milk. Because Brie must be perfectly ripe for the best flavor, it's important to select one that is plump and resilient to the touch; the rind might show some pale brown edges. Once ripe, Brie has a short shelf life and should be used within a few days. See also cheese.
Industry:Culinary arts
Acetic acid is formed when common airborne bacteria interact with the alcohol present in fermented solutions such as wine, beer or cider. Acetic acid is the constituent that makes vinegar sour.
Industry:Culinary arts
Acorns are the fruit of the oak tree. Some varieties are edible and, like chestnuts, may be eaten raw, roasted or baked. They may also be ground and used as a substitute for coffee.
Industry:Culinary arts
Actually the seed of a giant tree that grows in South America's Amazon jungle. These seeds come in clusters of 8 to 24 inside a hard, 4- to 6-inch globular pod that resembles a coconut. The extremely hard shell of each seed, or "nut," is dark brown and triangular in shape. The kernel is white, rich and high in fat. Brazil nuts are rich in selenium, a powerful antioxidant. See also nuts.
Industry:Culinary arts
