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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 ...
Synthesized substances created to replace fat in a variety of foods. To date, the Food and Drug Administration (FDA) has only approved two of these substitutes — Simplesse and Leanesse. Simplesse, manufactured by NutraSweet, is composed of milk protein and egg whites. This all-natural fat substitute is very low in calories and cholesterol free. It's used in a variety of foods including frozen dairy products, yogurt, cheese spreads and salad dressings. Leanesse, a ConAgra product, is made from oat flour (Oatrim) through a heating-and-cooling process that produces a flavorless gel that imitates the texture of fat. It's used in foods such as frozen dinners and energy bars. Yet to receive FDA approval is the much-touted Procter & Gamble product, Olestra. This no-calorie, sucrose-polyester fat substitute is a composition of sugar and fatty acids, embodied in a molecule so large that it moves right through the human system without a trace. Olestra contributes the same cooking benefits (such as crispy French fries) and flavor as fat, but without the associated risks. Although it was discovered in 1968 and has a decade-old petition filed with the FDA for use (in shortening, oils and snacks), Procter & Gamble still awaits approval for this landmark food additive that could change the way America eats (or certainly the way it gains weight). See also fats and oils.
Industry:Culinary arts
Taken from the term cuiseur de chair, meaning "cooker of meat," charcuterie has been considered a French culinary art at least since the 15th century. It refers to the products, particularly (but not limited to) pork specialties such as pâtéS, rillettes, galantines, crépinettes, etc. , which are made and sold in a delicatessen-style shop, also called a charcuterie.
Industry:Culinary arts
Tasting like a cross between artichoke, celery and salsify, this delicious vegetable is very popular in France, Italy and Spain. The cardoon resembles a giant bunch of wide, flat celery. Cardoons can be found from midwinter to early spring. Look for stalks that are firm and have a silvery gray-green color. Refrigerate in a plastic bag up to 2 weeks. To prepare, remove tough outer ribs. Cut the inner ribs into the size indicated in the recipe and soak in acidulated water to prevent browning. Cardoons can be boiled, braised or baked. Precooking about 30 minutes in boiling water is suggested in many recipes. Though high in sodium, cardoons are a good source of potassium, calcium and iron.
Industry:Culinary arts
Tasting of cool summer mint, this liqueur comes clear (called white) or green-colored.
Industry:Culinary arts
Texturally similar to pepperoni, this dry, rather hard sausage is usually made from pork meat and a goodly amount of fat. It's smoked, slightly sweet and highly seasoned. Probably the most popular Chinese sausage in this country is lop chong. It and others like it are available in specialty meat shops and Chinese markets. Store up to 1 month in the refrigerator. Chinese sausage makes an excellent addition to stir-fry dishes. See also sausage.
Industry:Culinary arts
Thanks to American ingenuity, cream cheese — the most popular ingredient for cheesecake — was developed in 1872. The appellation comes from the smooth, creamy texture of this mildly tangy, spreadable cheese. The soft, unripened cheese is made from cow's milk and by law must contain at least 33 percent milk fat and not more than 55 percent moisture. gum arabic is added to some cream cheese to increase firmness and shelf life. American neufchâtel cheese is slightly lower in calories because of a lower milk fat content (about 23 percent). It also contains slightly more moisture. Light or lowfat cream cheese has about half the calories as the regular style and nonfat cream cheese has zero fat grams. The easily spreadable whipped cream cheese has been made soft and fluffy by air being whipped into it. It has fewer calories per serving than regular cream cheese only because there's less volume per serving. Cream cheese is sometimes sold mixed with other ingredients such as herbs, spices or fruit. Refrigerate cream cheese, tightly wrapped, and use within a week after opening. If any mold develops on the surface, discard the cream cheese. See also cheese.
Industry:Culinary arts
The advent of megaagriculture in America has seen the gradual depletion of ancient varieties of native nonhybrid plants. Unfortunately for those who appreciate full-flavored fruits and vegetables, produce-seed conglomerates focus only on those strains that have mass-market appeal — which means they're beautiful and hardy, but not necessarily the best-tasting. Fortunately, about 25 years ago some dedicated individuals began saving what they could of the remaining open-pollinated (without human intervention) seed varieties, which have become known as "heirloom seeds. " Among the many heirloom fruits and vegetables grown today are beets, carrots, corn, dried beans, lettuce, potatoes and tomatoes. As the public becomes more aware of these wonderful alternatives, farmers are also becoming more interested. Heirloom produce can be found in some specialty produce markets and farmer's markets.
Industry:Culinary arts
The American buffalo, now being raised by approximately 2,000 producers in the United States, is really a bison — a shaggy, humped member of the cattle family. Buffalo meat is surprisingly tender and tastes somewhat like lean beef. It has no pronounced gamey flavor. Buffalo can be found on some restaurant menus and is available in some specialty meat markets. The cuts are similar to beef and can be substituted for beef in most recipes. However, because buffalo meat is so lean, it should be cooked slowly at a low heat. Buffalo is higher in iron than beef and lower in fat and cholesterol than most cuts of beef and chicken — as well as some fish.
Industry:Culinary arts
The ancient Romans used garum as a flavoring much like salt. This extremely pungent sauce was made by fermenting fish in a brine solution for several days in the sun. The resulting liquid was combined with various other flavorings such as oil, pepper, wine and spices. See also fish sauce.
Industry:Culinary arts
