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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 French term for a spirited drink (such as brandy or cognac) taken after dining as an aid to digestion. The term digestif is now widely used in English parlance as well.
Industry:Culinary arts
This native American nut is a member of the hickory family. It has a fat content of over 70 percent . . . more than any other nut. Pecan trees prefer temperate climates and are widely grown in Georgia, Oklahoma and Texas, and as far north as Virginia. The nut's smooth, tan shell averages about 1 inch in length and, though hard, is relatively thin. The buttery-rich kernel is golden-brown on the outside and beige inside. Chopped or halved shelled pecans are available year-round in cellophane packages, cans and jars. Though unshelled pecans are also available throughout the year, their peak season is during the autumn months. Choose unshelled pecans by their clean, unblemished, uncracked shells. When shaken, the kernel should not rattle. Store tightly wrapped in a cool, dry place for up to 6 months. Refrigerate shelled pecans in an airtight container for up to 3 months, or freeze up to 6 months. Care must be taken when storing pecans because their high fat content invites rancidity. Pecans are favorites for eating out of hand, as well as for using in a variety of sweet and savory dishes. Probably the most well-known pecan dessert is the deliciously rich Southern pecan pie, usually dolloped generously with whipped cream. See also nuts.
Industry:Culinary arts
Because this confection is a specialty of Siena, Italy, it's also called Siena cake. This dense, flat cake is rich with honey, hazelnuts, almonds, candied citron, citrus peel, cocoa and spices. It contains only a tiny amount of flour — just enough to hold the fruits and nuts together. After baking, panforte becomes hard and chewy.
Industry:Culinary arts
Commonly known as msg, this white crystalline powder is derived from glutamic acid, one of the 22 amino acids. This natural amino acid is found in seaweed, vegetables, cereal gluten and the residue of sugar beets. It was first discovered by Japanese scientists in the 1920s. Japan, where msg is known as aji-no-moto, is still today's largest producer of msg, a popular flavor enhancer in Japanese and Chinese cooking. Even though it has no pronounced flavor of its own, monosodium glutamate has the ability to intensify the flavor of savory foods. Some people have reactions to msg that cause them to suffer from a variety of maladies including dizziness, headache, flushing and burning sensations. msg is found in the spice section of supermarkets either as monosodium glutamate, msg or under brand names such as Ac'cent. Many seasoning mixes also contain msg. Additionally, it's present in many processed foods such as snack foods, frozen entrées, salad dressings and soups. Be aware that many ingredients naturally contain msg, but are not required by the Food and Drug Administration to be labeled as such. These ingredients include hydrolyzed plant protein, hydrolyzed vegetable protein, kombu extract and natural flavoring or seasoning.
Industry:Culinary arts
Though wheat and barley are often used in the mash, law requires that this American whiskey be made with a minimum of 51 percent rye. Rye has a flavor that is similar to a smooth, rich bourbon. Straight ryes are those from a single distiller, while blended ryes are a combination of several straight ryes. See also liquor.
Industry:Culinary arts
This extremely important ingredient in Asian cooking is a dark, salty sauce made by fermenting boiled soybeans and roasted wheat or barley. Although there is essentially one main type of soy sauce widely made in the United States, China and Japan produce a number of varieties ranging in color from light to dark and in texture from thin to very thick. In general, light soy sauce is thinner and saltier than its dark counterpart. Its flavor and color is also lighter and it may be used in dishes without darkening them. Dark soy sauce is slightly thicker than light soy sauce but generally not as salty. It has a richer flavor and color (which is usually darkened with caramel). Chinese black soy is extremely dark and thick, a result obtained from the addition of molasses. The Japanese tamari is very similiar — thick, rich and extremely dark. Unless otherwise indicated on the label, soy sauce may be kept for many months in a cool, dark place. There are also many low-sodium or "lite" soy sauces available on the market. Soy sauce is used to flavor soups, sauces, marinades, meat, fish and vegetables, as well as for a table condiment.
Industry:Culinary arts
A fragrant, full-flavored oil pressed from hazelnuts and tasting like the roasted nut. Most hazelnut oil is imported from France and is therefore expensive. It can be purchased in cans or bottles in gourmet markets and many supermarkets. Hazelnut oil can be stored in a cool (under 65°F) place for up to 3 months. To prevent rancidity, it's safer to store it in the refrigerator. Because it's so strong-flavored, hazelnut oil is generally combined with lighter oils. It can be used in dressings, to flavor sauces and main dishes and in baked goods. See also fats and oils.
Industry:Culinary arts
A name widely used in Asia and the Middle East for a fiery liquor made, depending on the country, from any of several ingredients including rice, sundry-palm sap and dates. In many countries, arrack is strongly flavored with anise seed. Also spelled arak.
Industry:Culinary arts
A small amount of alcohol, generally ranging from 1 to 1 1/2 ounces. A shot glass is the tiny drinking glass-shaped container in which such an amount is measured and/or served. An order for "a shot of whiskey" in a bar will produce a shot glass filled with spirits. The word jigger is synonymous with shot.
Industry:Culinary arts
A fine white powder derived from a crystalline acid deposited on the inside of wine barrels. Cream of tartar is added to candy and frosting mixtures for a creamier consistency, and to egg whites before beating to improve stability and volume. It's also used as the acid ingredient in some baking powders.
Industry:Culinary arts
