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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 ...
This dish originated in northeastern France in the region of Alsace-Lorraine. It consists of a pastry shell filled with a savory custard made of eggs, cream, seasonings and various other ingredients such as onions, mushrooms, ham, shellfish or herbs. The most notable of these savory pies is the quiche Lorraine, which has crisp bacon bits (and sometimes gruyère cheese) added to the custard filling. Quiches can be served as a lunch or dinner entrée, or as a first course or hors D'oeuvre.
Industry:Culinary arts
The front leg of beef, veal, lamb or pork. Though very flavorful, it's full of connective tissue and is some of the toughest meat on the animal. It therefore requires a long, slow cooking method such as braising. Beef shank is used for ground beef; a popular veal shank preparation is osso buco.
Industry:Culinary arts
What started out simply as a means of using and preserving all of the animal trimmings has turned into the art of sausage-making. Simply put, sausage is ground meat mixed with fat, salt and other seasonings, preservatives and sometimes fillers. Such a mixture is usually packed into a casing. Sausages can differ dramatically depending on their ingredients, additives, shape, curing technique, level of dryness and whether fresh or cooked. Most sausages are made with pork or pork combined with other meat, but there are also those made almost entirely from beef, veal, lamb, chicken or game animals. All contain varying amounts of fat. Seasonings can run the gamut from garlic to nutmeg. Some sausages are hot and spicy and others so mild they border on bland. Many sausages today contain additives to help preserve, thicken or color the mixture. Some sausages use fillers (such as various cereals, soybean flour and dried-milk solids) to stretch the meat. The most common shape for sausage is link, which varies in size and shape depending on the type of sausage. Other sausage (fresh) is sold in bulk, which can then be used to mix with other meats or made into patties or balls. Sausage can be fresh or cured with salt or smoke (or both). Curing extends storage life. Some sausages are also dried; the drying times can vary from a few days to as much as 6 months. The sausage becomes firmer the longer it's dried. Sausage can be fully cooked (ready to eat), partially cooked (enough to kill any trichinae) and uncooked, which may or may not require cooking depending on how or whether it's been cured. All these factors produce an almost endless number of sausages that can be used in a variety of ways and which appeal to a multitude of tastes. See also andouille; andouillette; banger; bauerwurst; bierwurst; blood sausage; bockwurst; bologna; boudin blanc; bratwurst; braunschweiger; cervelat; chaurice; chinese sausage; chipolata; chorizo; cotechino; cotto; crepinette; frankfurter; frizzes; head cheese; italian sausage; kielbasa; kishke; knackwurst; leberkäse; linquiçA; liverwurst; loukanika; mettwurst; mortadella; pepperoni; pork sausage; salami; summer sausage; thuringer; tongue sausage; toulouse; weisswurst; zungenwurst.
Industry:Culinary arts
A cocktail classically made with equal parts brandy or cognac and white crème de menthe. Other stinger versions can be made substituting another spirit or liqueur for the brandy or cognac, but the white crème de menthe is intrinsic to the drink.
Industry:Culinary arts
A European black currant used mainly to make crème de cassis liqueur and black currant syrup. See also liqueur.
Industry:Culinary arts
Any of many varieties of flowerlike marine animals of which two — the oplet and the beadlet — are used as food in France. The body cavity is cut into pieces and usually either batter-fried or used in soups.
Industry:Culinary arts
Sliced raw fish that is served with condiments such as shredded daikon radish or gingerroot, wasabi and soy sauce. Because it's served raw, only the freshest and highest-quality fish should be used for sashimi. Some Japanese restaurants keep the fish alive in water until just before preparing it. Special sashimi chefs are trained in slicing the fish in a particular way — depending on the variety — for the best presentation and eating enjoyment. Sashimi is usually the first course in the Japanese meal and sashimi bars abound in the United States for Westerners with Eastern tastes. See also sushi.
Industry:Culinary arts
This Japanese version of horseradish comes from the root of an Asian plant. It's used to make into a green-colored condiment that has a sharp, pungent, fiery flavor. Wasabi, which is also called Japanese horseradish, is available in specialty and Asian markets in both paste and powder form. The latter is mixed with water much like dry mustard. Some specialty produce markets carry fresh wasabi, which may be grated like horseradish. In Japan, sushi and sashimi are served with a condiment of wasabi mixed with soy sauce.
Industry:Culinary arts
Ves heill, Norse for "be in good health," is an old toast and the origin of this word. Wassail is a drink consisting of ale or wine sweetened with sugar and flavored with spices. This brew is traditionally served in a large "wassail bowl," garnished with small roasted apples and ladled into serving cups.
Industry:Culinary arts
Known for its luxurious nutty flavor and chewy texture, wild rice isn't really rice at all. Instead, it's a long-grain marsh grass native to the northern Great Lakes area, where it's harvested by the local Indians. There's also now commercial wild rice production in California, as well as several Midwest states. It's important to clean wild rice thoroughly before cooking it. The best method is to place the rice in a medium bowl and fill it with cold water. Give it a couple of stirs and set aside for a few minutes. Any debris will float to the surface and the water can then be poured off. Depending on the method used, wild rice can take up to an hour to cook; overcooking will produce starchy results. Admittedly, wild rice is expensive, but both pleasure and budget are extended by combining it with brown rice or bulghur wheat. Wild rice is also called Indian rice. See also rice.
Industry:Culinary arts
