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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 British cookery sauce made with bread crumbs, milk, onions, cream and various seasonings, usually including cloves. This thick sauce is typically served with wild game birds and other poultry.
Industry:Culinary arts
This fruit, which is also called Mexican green tomato, belongs to the same nightshade family as the tomato. In fact, it resembles a small green tomato in size, shape and appearance except for the fact that it has a thin parchmentlike covering. The papery husk is a clue to the fact that the tomatillo is also related to the cape gooseberry. Although tomatillos can ripen to yellow, they are generally used while still green and quite firm. Their flavor has hints of lemon, apple and herbs. Tomatillos are available sporadically year-round in specialty produce stores, Latin American markets and some supermarkets. Choose firm fruit with dry, tight-fitting husks. Store in a paper bag in the refrigerator for up to a month. Remove husk and wash fruit before using. Cooking enhances the tomatillo's flavor and softens its thick skin. Tomatillos are popular in Mexican and Southwest cooking for use in a variety of dishes including guacamole and many sauces. They can be used raw in salads and salsas for a more acidic taste. Canned tomatillos are available in ethnic markets. Tomatillos are rich in vitamin A and contain a good amount of vitamin C. The tomatillo is also called jamberry.
Industry:Culinary arts
This red-leafed Italian chicory is most often used as a salad green. There are several varieties of radicchio, but the two most widely available in the United States are Verona and Treviso. The radicchio di Verona has burgundy-red leaves with white ribs. It grows in a small, loose head similar to butterhead lettuce. The leaves of radicchio di Treviso are narrow and pointed and form tighter, more tapered heads. They also have white ribs but can range in color from pink to dark red. Other radicchio varieties have variegated or speckled leaves in beautiful shades of pink, red and green. All radicchios have tender but firm leaves with a slightly bitter flavor. Radicchio is available year-round, with a peak season from midwinter to early spring. Choose heads that have crisp, full-colored leaves with no sign of browning. Store in a plastic bag in the refrigerator for up to a week. Besides being used in salads, radicchio may also be cooked by grilling, sautéing or baking.
Industry:Culinary arts
The name applied to a family of sausages similar to cervelats. Both styles are uncooked but safe to eat without heating because they've been preserved by curing. Salamis, however, tend to be more boldly seasoned (particularly with garlic), coarser, drier and, unlike cervelats, rarely smoked. Salamis are usually air-dried and vary in size, shape, seasoning and curing process. Though they're usually made from a mixture of beef and pork, the kosher versions are strictly beef. Among the best-known Italian salamis are Genoa (rich, fatty and studded with white peppercorns) and cotto (studded with black peppercorns). The nonpork kosher salamis are cooked and semisoft. Italian-American favorites include Alesandri and Alpino. frizzes and pepperoni are also salami-type sausages. With the casing uncut, whole dry salamis will keep for several years. Once cut, they should be tightly wrapped and refrigerated for up to two weeks. Salami is best served at room temperature and can be eaten as a snack or as part of an antipasto platter, or chopped and used in dishes such as soups and salads. See also sausage.
Industry:Culinary arts
This smoked sausage originated in Bologna, Italy, and is the original from which the slang name "baloney" came. It's made with ground beef and pork, cubes of pork fat and seasonings. The Italian version, which is not imported because it requires additional cooking steps before the U. S. government will approve it, is air-dried and has a smooth, delicate flavor. Canned, cooked versions are imported from Italy but they do not taste like the original. The American mortadella is basically bologna with cubes of pork fat and added garlic flavor. The Germans produce an excellent mortadella that contains pistachio nuts. See also sausage.
Industry:Culinary arts
An invertebrate marine animal with a soft, gelatinous, umbrellalike anatomy and long, thin tentacles. Jellyfish is popular in chinese cuisines. Asian markets sell it in a dried, salted form, which must be reconstituted by soaking overnight in warm water. The red matter must then be cut away. Jellyfish toughens if excessively cooked, so it's generally quickly blanched in boiling water for only about 15 seconds. It's customarily shredded and served cold in salads for a crunchy texture.
Industry:Culinary arts
This light, airy cake gets its ethereal texture from beaten egg whites, which are folded into a fluffy mixture of beaten egg yolks and sugar. They get their leavening power entirely from eggs. Sponge cakes are further characterized by the fact that they do not contain shortening of any kind. The cakes can be variously flavored with anything from lemon zest to ground almonds.
Industry:Culinary arts
A small game bird which cannot be hunted legally in the United States. Plovers are now farm-raised, however, and are also imported from Europe. They're available on a limited basis in specialty produce markets. The golden plover is considered superior and has a delicate and delicious meat. Plover is usually roasted.
Industry:Culinary arts
Animale marino invertebrato con corpo gelatinoso ombrelliforme e lunghi tentacoli sottili. La medusa è apprezzata nella cucina cinese. Sui mercati asiatici viene venduta in forma essiccata e salata e deve essere reidratata immergendola per una notte in acqua tiepida. La parte rossa deve poi essere eliminata. La medusa indurisce se viene cotta troppo a lungo quindi viene di solito scottata velocemente in acqua bollente per appena 15 secondi. Viene abitualmente spezzettata e servita fredda in insalate per conferire una consistenza croccante.
Industry:Culinary arts
A mesh-bottomed kitchen utensil used to sift ingredients such as flour or confectioners' sugar. Sifters are usually made of stainless steel or heavy-weight plastic. There are versions with rotary cranks as well as those that are battery operated.
Industry:Culinary arts
