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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 thick, dark syrup or paste made from caramelized sugar and milk — traditionally goat's milk, although cow's milk is often used. Cajeta can be found in several flavors (primarily caramel and fruit) in Latin markets. It's used in Mexico and in some South American countries primarily as a dessert by itself or as a topping for ice cream or fruit.
Industry:Culinary arts
Seasoned with orange rind, this Greek sausage is made with both lamb and pork. Loukanika is a fresh sausage and must therefore be cooked before eating. It's usually cut into chunks and sautéed. See also sausage.
Industry:Culinary arts
A general category for uncooked sausage made with fresh ground pork and pork fat, usually mildly seasoned with pepper and sage. Under federal law, fresh pork sausage cannot contain more than 50 percent fat or 3 percent added moisture. It comes in link, patty and bulk form and is available in most supermarkets. See also sausage.
Industry:Culinary arts
Prepared mustard is generally made from powdered mustard combined with seasonings and a liquid such as water, vinegar, wine, beer or must. American-style prepared mustard is a mild mixture made from the less-pungent white seed flavored with sugar, vinegar and turmeric (which makes it yellow). European and Chinese prepared mustards are made from brown seeds and are much zestier and more flavorful. The French are famous for their tangy dijon mustard, made with brown or black seeds. The German prepared mustards can range from very hot to sweet and mild. Chinese mustards are usually the hottest and most pungent of the prepared mustards. A multitude of domestic and imported prepared mustards are readily available in supermarkets. Unopened, prepared mustard can be stored in a cool, dark place for about 2 years; once opened, it should be refrigerated. See also creole mustard; english mustard; mustard; mustard greens; mustard oil.
Industry:Culinary arts
A metal kitchen utensil consisting of a handle attached to either a perforated disk or a shallow bowl-shaped wire mesh. Skimmers are used to lift foods out of hot liquids or to remove unwanted surface fat and foamy residue from soups, etc.
Industry:Culinary arts
These small, dried, bluish-gray seeds of the poppy plant measure less than 1/16 inch in diameter — it takes about 900,000 of them to equal a pound. Poppy seeds have a crunchy texture and a nutty flavor. They're used as a filling in various cakes, pastries and coffee cakes, as a topping for myriad baked goods, in salad dressings and in a variety of cooked dishes — particularly those originating in central Europe, the Middle East and India. Poppy seeds can be purchased whole or ground in most supermarkets. There are also beige and brown poppy seeds, which are more commonly available in Asian or Middle Eastern markets. Because of their high oil content, all poppy seeds are prone to rancidity. They should therefore be stored, airtight, in the refrigerator for up to 6 months. The flavor of poppy seed is augmented by toasting. See also spices; herb and spice chart.
Industry:Culinary arts
A German word (used mainly in Austria) for "whipped cream. " Mit schlag means "with whipped cream," which is how Austrians love to top many foods and beverages including fruit, desserts and coffee.
Industry:Culinary arts
During the refining of sugar cane and sugar beets, the juice squeezed from these plants is boiled to a syrupy mixture from which sugar crystals are extracted. The remaining brownish-black liquid is molasses. Light molasses comes from the first boiling of the sugar syrup and is lighter in both flavor and color. It's often used as a pancake and waffle syrup. Dark molasses comes from a second boiling and is darker, thicker and less sweet than light molasses. It's generally used as a flavoring in American classics such as gingerbread, shoofly pie, indian pudding and boston baked beans. Blackstrap molasses comes from the third boiling and is what amounts to the dregs of the barrel. It's very thick, dark and somewhat bitter. Though it's popular with health-food followers, it's more commonly used as a cattle food. Contrary to what many believe, blackstrap is not a nutritional panacea. In truth, it's only fractionally richer than the other types of molasses in iron, calcium and phosphorus and many of its minerals are not assimilable. Sorghum molasses is the syrup produced from the cereal grain sorghum. Whether or not molasses is sulphured or unsulphured depends on whether sulphur was used in the processing. In general, unsulphured molasses is lighter and has a cleaner sugar-cane flavor. Light and dark molasses are available in supermarkets; blackstrap is more readily found in health-food stores. See also treacle.
Industry:Culinary arts
A cooking technique used to test the doneness of cooked, egg-based custards and sauces. The mixture is done when it leaves an even film (thin to thick, depending on the recipe instructions) on the spoon. This film can be tested by drawing your finger across the coating on the spoon. If it doesn't run and leaves a clear path, it's ready.
Industry:Culinary arts
A gummy substance obtained from legume-family plants, used as a thickener and stabilizer in commercial food processing. See also gum arabic; gum tragancanth; xanthan gum.
Industry:Culinary arts
