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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 Scandinavian specialty made with unsalted dried cod. The age-old preparation method is to soak the dried cod in regularly changed cold water for a period of eight days. The cod is then soaked for two days in a mixture of water and potash lye, after which it's soaked for two more days in fresh water. (Thankfully, for fans of this dish, ready-to-cook lutefisk is commercially available. ) The final step is simmering the fish for 10 to 15 minutes, just until it becomes translucent. Just before serving, lutefisk is sprinkled with allspice, salt and white pepper. It's accompanied with white sauce (see Béchamel) and, typically, boiled potatoes.
Industry:Culinary arts
A French word describing a shallow, earthenware casserole, as well as the food that it contains. A tian can be any of various dishes, but originally referred to a Provençal dish of gratinéed mixed vegetables.
Industry:Culinary arts
A beverage made by blending fruit with yogurt, milk or ice cream until it's thick and smooth.
Industry:Culinary arts
A tropical fruit native to Mexico and Central America, though it's also grown in California and Florida. The sapote is plum-shaped and about the size of a small orange. The thin skin ranges in color from chartreuse to yellow. The ivory colored flesh has a creamy, custardlike texture and a sweet flavor that is reminiscent of a peach-avocado-vanilla blend. The flesh contains from 3 to 5 medium-size seeds, which should be removed. White sapotes are available in the fall in some specialty produce markets. Ripen at room temperature as you would an avocado. Store ripe fruit in the refrigerator for up to 3 days. Also called zapote blanco.
Industry:Culinary arts
Also called simple syrup, sugar syrup is a solution of sugar and water that is cooked over low heat until clear, then boiled for a minute or so. Sugar syrup can be made in various densities — thin (3 parts water to 1 part sugar), medium (2 parts water to 1 part sugar) and heavy (equal parts water and sugar). Depending on the thickness, sugar syrups have various uses including soaking cakes (such as babas), glazing baked goods, poaching or preserving fruit, adding to frostings, etc. Sugar syrups are the basis for most candies and can be flavored with a variety of extracts, juices, liqueurs, etc. See also caramel; candy.
Industry:Culinary arts
A French term used for a steak cooked so rare that it is barely warmed through. À point is the next step, which means the steak is cooked rare.
Industry:Culinary arts
A beef roast from the rib section between the short loin and the chuck. The three most popular styles are standing rib roast, rolled rib roast and rib-eye roast. The standing rib roast usually includes at least three ribs (less than that is really just a very thick steak). It's roasted standing upright, resting on its rack of ribs, thereby allowing the top layer of fat to melt and self-baste the meat. A rolled rib roast has had the bones removed before being rolled and tied into a cylinder. Removing the bones also slightly diminishes the flavor of this roast. The boneless rib-eye roast is the center, most desirable and tender portion of the rib section. Therefore, it's also the most expensive. Many rib roasts are often inappropriately labeled prime rib. In fact, they can't be called prime rib unless the cut actually comes from USDA Prime beef — rarely found in meat markets today. See also beef.
Industry:Culinary arts
America's favorite dessert is thought to have originated in the mountains of ancient China, with snow probably used as the base. Today's ice cream is made with a combination of milk products (usually cream combined with fresh, condensed or dry milk), a sweetening agent (sugar, honey, corn syrup or artificial sweetener) and sometimes solid additions such as pieces of chocolate, nuts, fruit and so on. According to FDA regulations, ice creams with solid additions must contain a minimum of 8 percent milk fat, while plain ice creams must have at least 10 percent milk fat. French ice cream has a cooked egg-custard base. Ice milk is made in much the same way as ice cream, except for the fact that it contains less milk fat and milk solids. The result, other than a lowered calorie count, is a lighter, less creamy texture. Commercial ice creams usually contain stabilizers to improve both texture and body, and to help make them melt resistant. Many also contain artificial coloring. Those made with natural flavorings (for instance, chocolate) will be labeled simply "Chocolate Ice Cream. " If the majority of the flavoring is natural with a boost from an artificial-flavor source, the label will read "Chocolate-Flavored Ice Cream"; if over 50 percent of the flavoring is artificial it will read "Artificial Chocolate Ice Cream. " All commercial ice creams have "overrun," a term applied to the amount of air they contain. The percentage of overrun ranges from 0 (no air) to 200, a theoretical figure that would be all air. The legal overrun limit for ice cream is 100 percent, which would amount to half air. Ice cream needs some air or it would be rock-hard. But one with 100 percent overrun would have so little body that it would feel mushy in the mouth; it would also melt extremely fast. An ice cream with the more desirable proportion of 20 to 50 percent overrun (10 to 25 percent air) would be denser, creamier and eminently more satisfying. Since the overrun is not listed on the package, the only way to be absolutely sure is to weigh the carton. Ice cream with a 50 percent overrun (25 percent air) will weigh about 18 ounces per pint (subtract about 1 1/2 ounces for the weight of the container). The weight of the ice cream will be proportionately higher with a lower percentage of overrun. During storage, ice cream has a tendency to absorb other food odors and to form ice crystals. For that reason, it's best not to freeze it for more than 2 to 3 days. Sealing the carton airtight in a plastic bag will extend storage life up to a week. Ice cream is used for a plethora of delicious treats including baked alaskas, banana splits and ice-cream bars, sandwiches and cakes (cake layered with ice cream and frozen). See also gelato; ice; sherbet.
Industry:Culinary arts
Long touted as a hangover cure, menudo is particularly popular in Mexico on New Year's morning. It's a hearty, spicy soup made with tripe, calf'S feet, green chiles, hominy and seasonings. It's usually garnished with lime wedges, bowls of chopped chiles and onion and served with hot tortillas.
Industry:Culinary arts
A young (about 4 weeks old) domesticated pigeon that has never flown and is therefore extremely tender. It was a popular special-occasion dish in Victorian England. Squabs usually weigh 1 pound or less and have delicately flavored dark meat. Fresh squab is available throughout the summer months (year-round in some regions) in gourmet markets. Frozen squab is marketed year-round. Choose fresh birds by their plump, firm appearance. Store as for chicken. Likewise, squab can be prepared in any manner suitable for chicken. A classic method is to stuff and roast it.
Industry:Culinary arts
