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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 ...
This native Hawaiian dish is definitely an acquired taste. It's made from cooked taro root that is pounded to a smooth paste, then mixed with water, the amount depending on how the poi is to be served. Since poi is eaten with the fingers, its consistency is measured accordingly and ranges from "one-finger" (the thickest) to "three-finger" (the thinnest). Poi is generally fermented for several days, which gives it a sour, acidic taste. It can be eaten by itself, mixed with milk to make a porridge or served as a condiment for meat and fish. Poi is available in cans in Hawaii and in some specialty stores on the mainland.
Industry:Culinary arts
A measuring term referring to the amount of a dry ingredient (such as salt or pepper) that can be held between the tips of the thumb and forefinger. It's equivalent to approximately 1/16 teaspoon. See also dash.
Industry:Culinary arts
A popular dish from the French region of Provence that combines eggplant, tomatoes, onions, bell peppers, zucchini, garlic and herbs — all simmered in olive oil. The vegetables can vary according to the cook. They can be cooked together, or cooked separately and then combined and heated briefly together. Ratatouille can be served hot, cold or at room temperature, either as a side dish or as an appetizer with bread or crackers.
Industry:Culinary arts
Transparent and pure, this form of gelatin comes from the air bladders of certain fish, especially the sturgeon. It was popular 100 years ago, particularly for making jellies and to clarify wine. With the convenience of today's modern gelatin, isinglass is rarely used.
Industry:Culinary arts
Though today this Italian cheese is usually made from whole cow's milk (sometimes mixed with sheep's or goat's milk), scamorze was originally made only from buffalo milk. It's a pasta filata type of cheese that is basically a very firm, slightly salty mozzarella. Scamorze, which contains about 44 percent milk fat, has a creamy white color and a mild, nutty flavor. It's sold in small ovals or gourd shapes and can sometimes be found smoked. Scamorze can be used in much the same way as mozzarella generally as a table cheese or in cooking. See also cheese.
Industry:Culinary arts
Reputed to be an aphrodisiac, this expensive delicacy is actually the cartilage of the shark's dorsal fin, pectoral fin and the lower portion of the tail fin. Though the fins of many shark species can be used, the soupfin shark is the one most broadly utilized for this purpose. Dried shark's fin can be found in Asian markets and is sold either whole or in shreds (sans skin and bones). The latter is more expensive because the labor-intensive work of removing the cartilage from the fin's framework is already done. Shark's fin cartilage provides a protein-rich gelatin that is used in Chinese cooking mainly to thicken soups — most notably, shark's fin soup.
Industry:Culinary arts
A low-slung hardwood tree that grows wild throughout the southwestern United States and northern Mexico. Used in barbecuing and smoking foods, mesquite wood gives off a slightly sweet smoke.
Industry:Culinary arts
A sweet fortified wine most often served after a meal. Grape alcohol is added to the wine partway through fermentation, stopping the process at a point where the wine has plenty of sweetness and alcohol (18 to 20 percent). Port wines originated in the Douro Valley in northern Portugal; the best ports still come from that area. The name is derived from the fact that these wines are shipped out of the Portuguese city of Oporto and, in fact, such wines are labeled "Porto," rather than "port. " There are many types of port and the various labels can be confusing. The best and most expensive are Vintage Ports, which are made from grapes of a single vintage, bottled within 2 years. The very best of these can age 50 years or more. Late-bottled Vintage Ports and Single Vintage Ports are also made from grapes of a single vintage (though the grapes are not of as high a quality as those for vintage Ports). Late-bottled Vintage Ports are aged in wood for up to 6 years, while Single Vintage Ports have been wood-aged at least 7 years. Both are ready to drink when bottled and do not have the aging potential of Vintage Ports. Tawny Ports are a blend of grapes from several different years and can be aged in wood for as long as 40 years. They're tawny in color and ready to drink when bottled. Vintage Character Ports are essentially high-quality Ruby Ports, which are considered the lowest grade of port. They're blended from several vintages and wood-aged, but not nearly as long as Tawnies. They're the lightest and fruitiest in flavor and are ready to drink when bottled. American wineries have been bottling vintage ports since the early 1970s.
Industry:Culinary arts
Italian for foods that are "stuffed," such as peperoni ripieni — "stuffed peppers. "
Industry:Culinary arts
This loose-skinned orange is somewhat oval in shape and has a rough, thick, deep orange skin. Thought to be a cross between a tangerine and an orange, the temple has a sweetly tart flesh and a goodly number of seeds. It's in season from December to March. See also orange.
Industry:Culinary arts
