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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 ...
Found on the North American Pacific coast, lingcod is not really a cod but a greenling. This fish won't win any beauty contests, but its mildly sweet flavor and firm, lowfat texture makes up for its appearance. Lingcod ranges from 3 to 20 pounds and is available whole or as steaks or fillets. It can be prepared in almost any manner including baking, broiling, frying or grilling. Lingcod also does nicely in soups and stews. See also fish.
Industry:Culinary arts
Native to South America, the long, slender leaves of this potent herb have an overpowering lemonlike flavor. For that reason, a light touch is necessary when adding lemon verbena (also called simply verbena) to food. It's available dried and sometimes fresh in specialty produce markets. It's used to flavor fruit salads and some sweet dishes, and for tea (tisane).
Industry:Culinary arts
Popular in parts of Europe and a staple throughout much of the Middle East and India, this tiny, lens-shaped pulse has long been used as a meat substitute. There are three main varieties of lentils. The French or European lentil, sold with the seed coat on, has a grayish-brown exterior and a creamy yellow interior. The reddish orange Egyptian or red lentil is smaller, rounder and sans seed coat. There's also a yellow lentil. None of these varieties are used fresh but are dried as soon as they're ripe. The regular brown lentils are commonly found in supermarkets whereas the red and yellow lentils, though available in some supermarkets, must usually be purchased in Middle Eastern or East Indian markets. Lentils should be stored airtight at room temperature and will keep up to a year. They can be used as a side dish (pureed, whole and combined with vegetables), in salads, soups and stews. One of the most notable showcases for the lentil is the spicy East Indian dal. Lentils have a fair amount of calcium and vitamins A and B, and are a good source of iron and phosphorus.
Industry:Culinary arts
A crystalline, water-soluble sugar obtained from sugarcane, sugar beets and sorghum. Sucrose also forms the greater part of maple sugar. It's sweeter than glucose but not as sweet as fructose. See also sugar.
Industry:Culinary arts
A light, delicate dumpling made of seasoned, minced or ground fish, meat or vegetables bound with eggs or panada. This mixture is formed into small ovals and gently poached in stock. Quenelles are usually served with a rich sauce and can be used as a first course, main course or garnish.
Industry:Culinary arts
A term describing a growth state of the crab, during which time it casts off its shell in order to grow one that's larger. Soon after the crab sheds its shell, its skin hardens into a new one. During those few days before the new shell hardens, these crustaceans are referred to as "soft-shell" crabs. In the United States, the blue crab (found along the Atlantic and Gulf Coasts) is the species most commonly eaten in its soft-shell state. See also crab.
Industry:Culinary arts
Culinarily, this term is used to describe a nonyeast pastry or cookie dough that contains a high proportion of fat to flour. The baked goods made from short doughs are tender, rich, crumbly and crisp.
Industry:Culinary arts
Hailing from France's Provence region, tapenade is a thick paste made from capers, anchovies, ripe olives, olive oil, lemon juice, seasonings and sometimes small pieces of tuna. It's used as a condiment and served with cruditéS, fish, meat, etc.
Industry:Culinary arts
In India, street pushcarts and roadside vendors sell their delicious samosas to passersby who enjoy immediate gratification from these satisfying snacks. Samosas are fried, triangular pastries that may be filled with vegetables or meat or a combination of both. In the United States, these delicious packages are most often served as appetizers in East Indian restaurants.
Industry:Culinary arts
Wonderfully fragrant and flavorful sugar made by burying vanilla beans in granulated or confectioners' sugar — usually in the proportion of two beans for each pound of sugar. The mixture is stored in an airtight container for about a week before the vanilla bean is removed. The result is a delicious and perfumy sugar that can be used as an ingredient or decoration for baked goods, fruit and other desserts. Vanilla beans may be reused in this fashion for up to 6 months.
Industry:Culinary arts
