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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 robustly flavored oil made from roasted pumpkin seeds (see pepitas). The color of this fairly thick oil is a khaki-green. Because of its strong flavor, pumpkin seed oil is best combined with other oils in cooking, salad dressings and other preparations.
Industry:Culinary arts
A class of mollusk that includes the octopus, squid and cuttlefish. It's the most biologically advanced of the mollusks. All cephalopods share two common characteristics — tentacles attached to the head, and ink sacs, which they use to evade their predators. Though cephalopods have never been broadly accepted in the United States, they're quite popular with many southern Europeans, Japanese and Chinese.
Industry:Culinary arts
A French phrase that literally means "apple of the earth," but which refers to the potato. The phrase is usually shortened to simply pommes, as in pommes frites (french fries).
Industry:Culinary arts
A mixture of flour and fat that, after being slowly cooked over low heat, is used to thicken mixtures such as soups and sauces. There are three classic roux — white, blond and brown. The color and flavor is determined by the length of time the mixture is cooked. Both white roux and blond roux are made with butter. The former is cooked just until it begins to turn beige and the latter until pale golden. Both are used to thicken cream and white sauces and light soups. The fuller-flavored brown roux can be made with butter, drippings or pork or beef fat. It's cooked to a deep golden brown and used for rich, dark soups and sauces. cajun and creole dishes use a lard-based roux, which is cooked (sometimes for almost an hour) until a beautiful mahogany brown. This dark nutty-flavored base is indispensable for specialties like gumbo.
Industry:Culinary arts
A flavorful cut of beef taken from the top or bottom round and tenderized (or cubed) by running it through a butcher's tenderizing machine once or twice. Cube steak would be too tough to eat without being tenderized.
Industry:Culinary arts
Noisette is French for "hazelnut," and this term refers to potatoes that have been cut into tiny, hazelnut-shape balls before being sautéed in butter until well browned.
Industry:Culinary arts
Culinarily, the term means to return a dehydrated food (such as dried milk) to its original consistency by adding a liquid, usually water.
Industry:Culinary arts
Also called sweet cucumber, the yellow-colored tea melon is a tiny (2-inch-long) fruit that's shaped like a cucumber. It has a sweet, mild flavor and a delightfully crisp texture. This mini melon is most often preserved, usually in honey and spices but sometimes in soy sauce. Tea melon is not sold fresh in the United States but can be found in preserved form in Asian markets. Once preserved, it goes by many names including Chinese pickle, preserved sweet melon, sweet tea pickle and pickled cucumber. Tea melon is usually served as a condiment or pickle and is also used to flavor various Asian dishes.
Industry:Culinary arts
A dark, dense baked chocolate item (such as a cake or cookie). On the opposite end of the spectrum is the airy, white angel food cake.
Industry:Culinary arts
A flavoring obtained from a giant fennellike plant that grows mainly in Iran and India. It's used in many Indian dishes and can be found in powdered or lump form in Indian markets. Asafetida has a fetid, garlicky smell and should be used in very small quantities.
Industry:Culinary arts
