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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 ...
An acidic, sour liquid made from unripe fruit, primarily grapes. Verjuice is used in preparations like sauces and mustards to heighten flavor, much as lemon juice or vinegar would be employed. Not widely used since medieval and Renaissance times, verjuice is now enjoying a comeback in many dishes. Though it is occasionally available in specialty gourmet shops, verjuice is extremely difficult to find in the United States.
Industry:Culinary arts
Flecks or thin streaks of fat that run throughout a piece of meat, enhancing its flavor, tenderness and juiciness. Very lean cuts of meat are sometimes artificially marbled (see lard v. ).
Industry:Culinary arts
The fatty particles in milk that are separated out to make cream and subsequently butter. The higher the milk fat content in milk, cream, ice cream, etc. , the creamier, richer and more caloric the product.
Industry:Culinary arts
A small kitchen device consisting of an adjustable blade mounted on a stainless-steel frame. The slicer's blade is held at a 45-degree angle and the truffle is pressed down and across it, allowing the blade to shave off small slivers and slices.
Industry:Culinary arts
A cooking method handed down by American Indians whereby meat or fish is cooked — usually by baking or broiling — on a wooden board. Planking imparts a soupçon of the wood's flavor to the food. Food referred to as "planked" has been cooked in this manner.
Industry:Culinary arts
This New World bean was named for Lima, Peru, where it was found as early as 1500. There are two distinct varieties of lima — the Fordhook and the baby lima (and Fordhooks are not adult baby limas). Both are pale green, plump-bodied and have a slight kidney-shape curve. The Fordhook is larger and plumper than the baby lima. It also has a fuller flavor than its smaller relative. Fresh limas are available from June to September. They're usually sold in their pods, which should be plump, firm and dark green. The pods can be refrigerated in a plastic bag for up to a week. They should be shelled just before using. Frozen lima beans are available year-round and are labeled according to variety (Fordhook or baby). Canned and dried limas are usually labeled "jumbo," "large" or "small," a designation that relates to size and not variety. In the South, dried limas are frequently referred to as butter beans. When mottled with purple they're called calico or speckled butter beans. A traditional way to serve limas is with corn in succotash. They're also used alone as a side dish, in soups and sometimes in salads. Lima beans contain a good amount of protein, phosphorus, potassium and iron. The lima is also called the Madagascar bean. See also bean.
Industry:Culinary arts
This juicy fruit is one of two broad classes of melons, the other being watermelon. It's been grown by the Chinese, Greeks, Romans and Egyptians for thousands of years. The two principal varieties of muskmelon are those with netted skins (including cantaloupe, persian melon and santa claus or Christmas melon), and those with smooth skins (such as casaba, crenshaw and honeydew melon). The skin can range in color from creamy white to celadon green to jade green, with many variations and shades in between. Flesh colors vary similarly and include beautiful salmon, golden, lime-green and orange shades. All muskmelons have seeds in a fibrous center hollow. Although muskmelons of one variety or another are available throughout most of the year, they're most abundant from late summer to early fall. When ripe, most muskmelons are slightly soft at the blossom end and give off a sweet, perfumy odor. Those picked before they're mature will never reach their delectably sweet and flavorful potential. Unripe melons should be stored at room temperature until they ripen, then kept in a cool place until ready to use. As with all melons, these should be halved and seeded before using. See also melon; spanish melon; winter melon.
Industry:Culinary arts
N. A round, deep cooking container that usually has two handles and a lid. Pots can range from small to large. Except for skillets, most cooking containers can be called pots. pot v. An older method of preserving food by cooking it in plenty of fat and a small amount of water. After cooking, the food is placed in small pots or jars and covered with a layer of fat. As the fat cools and hardens it forms an airtight seal, protecting the food from airborne bacteria. Refrigeration and other modern food-packaging methods have limited the necessity for potting foods, but some traditional dishes like French confits are still potted and enjoyed today.
Industry:Culinary arts
1. An Italian term meaning "all fruits" that refers to a preserve made with various diced fruits mixed with sugar and brandy. It's since been used to describe ice cream or other desserts that contain a variety of minced, candied fruits. 2. A synthetic, fruity flavoring used in various gums and candies.
Industry:Culinary arts
