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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 ...
There are hundreds of plum varieties cultivated throughout the world. All grow in clusters, have smooth, deeply colored skin and a center pit. Plums can range in shape from oval to round and in size from 1 to 3 inches in diameter. Their color can be yellow, green, red, purple, indigo blue and almost anything in between. The pale silvery-gray, filmy-looking coating on a plum's skin is natural and doesn't affect quality. Fresh plums are available from May to late October. Choose firm plums that give slightly to palm pressure. Avoid those with skin blemishes such as cracks, soft spots or brown discolorations, the latter indicating sunburn. Very firm plums may be stored at room temperature until slightly soft. Refrigerate ripe plums in a plastic bag for up to 4 days. Some plums are grown specifically to be dried as prunes. The majority, however, are enjoyed fresh for out-of-hand eating or for use in a wide variety of sweet and savory preparations. Also available are canned plums, packed in either water or sugar syrup. Plums contain a fair amount of vitamin A and potassium.
Industry:Culinary arts
Termine italiano omonimo, con insalata mista a indicare un'insalata che comprende diversi ingredienti e insalata verde riferito a un'insalata di verdure mescolate.
Industry:Culinary arts
As one of humankind's oldest forms of bread, the versatile pancake has hundreds of variations and is served for breakfast, lunch and dinner and as appetizers, entrées and desserts. Pancakes begin as a batter that is poured into rounds, either on a griddle or in a skillet, and cooked over high heat. These round cakes vary in thickness from the wafer-thin French crêpe to the much thicker American breakfast pancake (also called hotcake, griddlecake and flapjack). Many countries have specialty pancakes such as Hungarian palacsinta and Russian blini.
Industry:Culinary arts
A specialty of Philadelphia, a stromboli is a calzonelike enclosed sandwich of cheese (usually mozzarella) and pepperoni (or other meat) wrapped in pizza dough.
Industry:Culinary arts
Native to China, this fruit came to Europe (and subsequently to the New World) via Persia, hence its ancient appellation Persian apple. Throughout its evolution, the peach has propagated hundreds of varieties that vary greatly in color and flavor. In general, a peach falls into one of two classifications — freestone, in which case the stone or pit falls easily away from the flesh, and clingstone, where the fruit adheres stubbornly to the pit. It's the freestones that are more commonly found in markets, while the firmer-textured clingstones are widely used for commercial purposes. The peach's velvety skin can range from pink-blushed creamy-white to red-blushed yellow and its flesh from pinkish-white to yellow-gold. Peaches are available from May to October in most regions of the United States. Southern hemisphere imports are frequently found in coastal cities during the winter. Look for intensely fragrant fruit that gives slightly to palm pressure. Because peaches bruise easily they should be thoroughly perused for soft spots. Avoid those with signs of greening. To ripen underripe peaches, place them in a paper bag, pierce the bag in several places, and set it aside at room temperature for a couple of days. Adding an apple to the bag will speed ripening because apples exude ethylene gas, which speeds the ripening process. Refrigerate ripe peaches in a plastic bag for up to 5 days. Bring to room temperature before eating. Because of their fuzzy skins, peaches are often peeled before eating. This can be done easily by blanching the peach in boiling water for about 30 seconds, then plunging it into icy-cold water. Canned peaches are available, sliced or in halves, packed either in sugar syrup or water. Frozen peach slices are also available, as are dried peach halves. Peaches contain both vitamins A and C.
Industry:Culinary arts
This vegetable is a member of the turnip family and, for that reason, is also called cabbage turnip. Like the turnip, both its purple-tinged, white bulblike stem and its greens are edible. The kohlrabi bulb tastes like a mild, sweet turnip. It's available from midspring to midfall. Those under 3 inches in diameter are the most tender. Choose a kohlrabi that is heavy for its size with firm, deeply colored green leaves. Avoid any with soft spots on the bulb or signs of yellowing on leaf tips. Store tightly wrapped up to 4 days in the refrigerator. Kohlrabi's best steamed, but can also be added to soups and stews as well as used in stir-fries. It's rich in potassium and vitamin C.
Industry:Culinary arts
A kitchen tool that registers temperatures from about -20° to 80°F. This thermometer is important because frozen food that's not maintained at 0°F or below will begin to deteriorate, thereby losing both quality and nutrients. Likewise, fresh food risks potential spoilage if refrigerated at a temperature higher than 40°F. A freezer/refrigerator thermometer should be positioned near the top and front of the freezer and left there for at least 6 hours (without opening the door) before the temperature is checked. If the thermometer's temperature doesn't read 0°F or below, adjust the freezer's temperature regulator and check in another 6 hours. Refrigerator temperature may be checked in the same way. See also candy thermometer; meat thermometer; oven thermometer.
Industry:Culinary arts
Used primarily in southern Louisiana and southeast Texas, the word lagniappe refers to an "unexpected something extra. " It could be an additional doughnut (as in "baker's dozen"), a free "one for the road" drink, an unanticipated tip for someone who provides a special service or possibly a complimentary dessert for a regular customer.
Industry:Culinary arts
An extraordinarily rich mélange made by combining equal parts velouté sauce and chicken or veal stock with mushroom-cooking liquid and heavy cream, and reducing the mixture by two-thirds. The sauce is finished by whisking in butter and cream.
Industry:Culinary arts
Up until the end of the 19th century lobster was so plentiful that it was used for fish bait. Alas, with lobster's ever-increasing popularity (and price), those days are gone forever. This king of the crustacean family has a jointed body and limbs covered with a hard shell. The most popular variety in the United States is the Maine lobster, also called American lobster. It has 5 pairs of legs, the first of which is in the form of large, heavy claws (which contain a good amount of meat). Maine lobsters are found off the Atlantic coast of the northern United States and Canada. They have a closely related European cousin that lives in Mediterranean and South African waters and along Europe's Atlantic coast. Spiny lobsters (commonly called rock lobsters) are found in waters off Florida, Southern California, Mexico, Australia, New Zealand and South Africa. They're easily distinguished from the Maine lobster by the fact that all 10 of their legs are about the same size. Almost all of the meat is in the tail because the spiny lobster has no claws. That meat is firmer, stringier and not quite as sweet as that of the Maine lobster. Outside California and Florida, most of the spiny lobster meat sold in this country is in the form of frozen tails, usually labeled "rock lobster tails. " Live lobsters have a mottled shell splotched with various colors, generally greenish blue and reddish brown. Their shell turns vivid red only after the lobster is cooked. Fresh lobsters are available year-round and are most economical during spring and summer. Female lobsters are prized by many for their delectable coral (eggs). Also considered a delicacy is a lobster's tomalley (liver). Because bacteria form quickly in a dead lobster, it's important that it be alive when you buy it. To make sure, pick up the lobster — if the tail curls under the body it's alive. This test is especially important with lobsters that have been stored on ice because they're so sluggish that it's sometimes hard to see movement. Lobsters come in various sizes and are categorized as follows: jumbo, over 2 1/2 pounds; large (or select), from 1 1/2 to 2 1/2 pounds; quarters, from 1 1/4 to 1 1/2 pounds; eighths, from 1 1/8 to 1 1/4 pounds; and chicken lobsters, which average about a pound. Lobsters must be purchased the day they're to be cooked. They will die in fresh water, so must either be kept in seawater or wrapped in a wet cloth and stored for no more than a few hours on a bed of ice in the refrigerator. All lobsters must either be cooked live or killed immediately prior to cooking. They may be cleaned before or after cooking, depending on the cooking method and the way in which they are to be used. Though whole lobsters are best simply boiled or broiled, lobster meat may be prepared in a variety of ways. Consult a general cookbook for cleaning and cooking instructions. Whole lobsters and chunk lobster meat are also sold precooked. One caveat when buying whole cooked lobster: be sure the tail is curled, a sign that it was alive when cooked. Frozen and canned cooked lobster meat, as well as raw spiny (or rock) lobster tails, are also available. See also shellfish.
Industry:Culinary arts
