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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 ...
Belonging to the same fungus species as the truffle, the morel is an edible wild mushroom. Its spongy, honeycombed, cone-shape cap ranges in size from 2 to 4 inches high and in color from a rich tan to an extremely dark brown. The morel is widely applauded by gourmets, who savor its smoky, earthy, nutty flavor. In general, the darker the mushroom the stronger the flavor. Wild morels usually appear in specialty produce markets in April and the season can last through June. Cultivated morels may appear sporadically throughout the year. Choose fresh specimens that have a firm yet spongy texture. Imported canned morels can be found in gourmet markets year-round. Dried morels have a more intense, smokier flavor than fresh ones and have the advantage of being available year-round. The marvelous flavor of the morel needs little embellishment and this mushroom is best when simply sautéed in butter. See also mushroom.
Industry:Culinary arts
A Greek sauce or dip made with pureed baked potatoes, garlic, lemon juice, olive oil, vinegar, parsley and sometimes bread crumbs or ground nuts. Skordalia is served with various dishes including grilled meats, poultry and fish, soups and as a dip for raw vegetables and/or bread.
Industry:Culinary arts
Italian for "soup," minestra most often describes a soup of medium thickness, frequently containing meat and vegetables. Minestrina ("little soup") is a thin broth, while minestrone ("big soup") refers to a thick vegetable soup that generally contains pasta and sometimes peas or beans. It's usually topped liberally with grated Parmesan cheese and is hearty enough to be considered a complete meal.
Industry:Culinary arts
A tiny fruit-flavored candy with a hard, gelatinous texture. 2. see chinese date.
Industry:Culinary arts
Cooks use this tool to read the temperature of meat in order to ascertain when it has reached the desired degree of doneness. The dials on meat thermometers not only indicate the temperature, but some also have a scale indicating at what degree each type of meat (beef, lamb, pork, etc. ) is done. A thermometer can be inserted at the beginning of the cooking time and left in throughout the duration. There are also instant thermometers that take the reading in just a few seconds; these are inserted into the meat toward the end of the cooking time. Meat thermometers come with 1- or 2-inch dials, usually measuring from 0° (sometimes 100°) to 220°F. Look for those with thin probes, which make smaller holes in the meat and therefore allow less juices to escape. Always insert a meat thermometer as near to the center of the meat as possible, avoiding bone or gristle areas. See also candy thermometer; freezer/refrigerator thermometer; oven thermometer.
Industry:Culinary arts
A strong, dark beer that originated in the British Isles. Stout is more redolent of hops than regular beer and is made with dark-roasted barley, which gives it a deep, dark color and bittersweet flavor. See also beer.
Industry:Culinary arts
A flavoring produced by combining bitter-almond oil with ethyl alcohol. The flavor is very intense, so the extract should be used with care. See also extracts.
Industry:Culinary arts
1. A "hot" version of angels on horseback (oysters wrapped in bacon strips), enlivened by the addition of red pepper or tabasco sauce. 2. The British rendition of this appetizer consists of wine-poached prunes stuffed with a whole almond and mango chutney, then wrapped in bacon and broiled. Like the American version, these devils on horseback are also served on toast points.
Industry:Culinary arts
This delicacy falls into two categories — hard roe and soft roe. Hard roe is female fish eggs, while soft roe (also called white roe) is the milt of male fish. The eggs of some crustaceans (such as lobster) are referred to as coral. Roe can range in size from 1 to 2 ounces to over 3 pounds. If the fish is small, the roe is cooked inside the whole fish. The roe of medium and large fish is usually removed and cooked separately. Most fish roe is edible but others (including that of the great barracuda and some members of the puffer and trunkfish families) are toxic. The choicest roe comes from carp, herring, mackerel and shad, but those from cod, flounder, haddock, lumpfish, mullet, perch, pike, salmon, sturgeon and whitefish also have their fans. Salting roe transforms it into caviar. Roe is marketed fresh, frozen and canned. Fresh roe is available in the spring. It should have a clean smell and look moist and firm. The extremely fragile membrane that holds the eggs or milt must be gently washed before preparation. Roe can be sautéed, poached or, providing it's medium-size or larger, broiled. It can also be used in sauces.
Industry:Culinary arts
A mixture of one liquid with another with which it cannot normally combine smoothly — oil and water being the classic example. Emulsifying is done by slowly (sometimes drop-by-drop) adding one ingredient to another while at the same time mixing rapidly. This disperses and suspends minute droplets of one liquid throughout the other. Emulsified mixtures are usually thick and satiny in texture. Mayonnaise (an uncooked combination of oil, egg yolks and vinegar or lemon juice) and hollandaise sauce (a cooked mixture of butter, egg yolks and vinegar or lemon juice) are two of the best-known emulsions.
Industry:Culinary arts
