- Industri: Printing & publishing
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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 Jewish-American sausage made with flour, matzo meal, fat, onions and the cook's choice of ground meat. The mixture is stuffed into a beef casing before being steamed, then roasted. See also sausage.
Industry:Culinary arts
1. A rich, velvety sauce made by combining Béchamel (white sauce) with pureed cooked onions and sometimes a small amount of cream. 2. A meat accompaniment of pureed cooked onions and rice. 3. A term applied to dishes (such as eggs à la soubise) topped with or accompanied by a creamy onion sauce.
Industry:Culinary arts
Pink peppercorns are not true peppercorns but actually the dried berries from the Baies rose plant. They're cultivated in Madagascar and imported via France, hence their exorbitant price. These rose-hued berries are pungent and slightly sweet. Pink peppercorns can be found in gourmet stores either freeze-dried or packed in brine or water. Once opened, refrigerate water-packed berries for about a week, those packed in brine for 3 to 4 weeks. Freeze-dried pink peppercorns can be stored in a cool, dark place for about 6 months. Pink peppercorns are used as colorful, flavorful additions to a variety of sauces and meat and fish dishes. Though there was once widespread controversy regarding their safety, pink peppercorns have now been approved by the Food and Drug Administration. They should not, however, be confused with pink berries (also referred to as peppercorns) from an ornamental plant in Florida and California that can cause severe allergic reactions if eaten. See also peppercorn.
Industry:Culinary arts
1. Mexico's everyday bread, the unleavened tortilla is round and flat — it resembles a very thin pancake. The hand-shaped tortilla can be made from corn flour (masa) or wheat flour, but is always baked on a griddle (comal). It can be eaten plain or wrapped around various fillings. Tortillas are the base for burritos, tacos and a multitude of other dishes. Both corn and flour tortillas are sold prepackaged in the refrigerator section of most supermarkets. 2. In Spain, the word tortilla refers to a thin omelet.
Industry:Culinary arts
A small Japanese mushroom that ranges in color from orange to amber to gold. The nameko has a soft almost gelatinous texture and a rich, earthy aroma and flavor. It's highly regarded and used primarily in Japanese soups and one-pot dishes. Though nameko mushrooms are seldom found fresh in the United States, they're available canned in Asian markets. The nameko is sometimes also called cinnamon cap. See also mushroom.
Industry:Culinary arts
Any of various Moroccan stews featuring meat or poultry gently simmered with vegetables, olives, preserved lemons, garlic and spices like cumin, ginger, pepper, saffron and turmeric. Tagines are often served with couscous.
Industry:Culinary arts
A protein-rich food made from wheat gluten and used in many vegetarian dishes. Seitan's firm texture is definitively chewy and meatlike (which is why it's also called wheat meat), its flavor rather neutral. That mildness, however, allows seitan to be a kitchen chameleon that easily picks up the flavors of the foods with which it is cooked. Available in the refrigerator section of health-food stores and Asian markets, seitan typically comes in foil- or plastic-wrapped cakes that may be square or rectangular and that average about 1/2-inch thick. It also comes in 8-ounce plastic tubs. Check the expiration date on fresh seitan. Seitan is also sold as wheat gluten, a powdered form that can be mixed with water. The wheat gluten-water mixture, however, doesn't have the same chewy texture as commercially packaged seitan. For the best texture and flavor add seitan to cooked dishes at the last minute, heating just until it is warmed through.
Industry:Culinary arts
To remove molded food from the container (usually a decorative mold) in which it was made. The process generally requires inverting the container over a serving plate.
Industry:Culinary arts
A kitchen implement consisting of 5 or 6 parallel U-shaped, sturdy steel wires, both ends of which are attached to a wooden handle. It's used in making pastry dough to cut cold fat (usually butter) into a flour mixture, evenly distributing the tiny pieces of fat without warming them.
Industry:Culinary arts
A yeast roll that became famous during the late 19th century at the Parker House, a Boston hotel. It gets its special shape when an off-center crease is made in a round piece of dough before it's folded in half. The result after baking is a light, puffy bun.
Industry:Culinary arts
