- Settore: 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 ...
This attractive, nonheading member of the cabbage family has been cultivated for over 2,000 years. Though it grows in warm climates, it's happiest in colder climes where for centuries its high vitamin content has made it particularly popular with northern Europeans. Kale has a mild, cabbagey flavor and comes in many varieties and colors. Most kale is easily identified by its frilly leaves arranged in a loose bouquet formation. The color of the leaves of the varieties most commonly available in the United States is deep green variously tinged with shades of blue or purple. There are ornamental varieties in gorgeous shades of lavender, purple and celadon green. Kale's best during the winter months, though it's available year-round in most parts of the country. Choose richly colored, relatively small bunches of kale, avoiding any with limp or yellowing leaves. Store in the coldest section of the refrigerator no longer than 2 or 3 days. After that, the flavor of kale becomes quite strong and the leaves limp. Because the center stalk is tough, it should be removed before the kale is used. Kale may be prepared in any way suitable for spinach and small amounts make a nice addition to salads. Kale, a cruciferous vegetable, provides ample amounts of vitamins A and C, folic acid, calcium and iron. See also flowering kale.
Industry:Culinary arts
Claimed by both Poles and Czechs, these sweet yeast buns are filled with poppy seeds, nuts, jam or a mashed fruit mixture.
Industry:Culinary arts
An American slang menu term for an entrée that includes both seafood and meat, such as a lobster tail and a beef filet.
Industry:Culinary arts
A preserve containing pieces of fruit rind, especially citrus fruit. The original marmalades were made from quince — the Portuguese word marmelada means "quince jam. " Now, however, Seville oranges are the most popular fruit for marmalades.
Industry:Culinary arts
Steak that is covered with coarsely ground pepper before being sautéed or broiled. Steak au poivre is usually finished either by topping it with a chunk of sweet butter or by making a simple sauce from the pan drippings. Elaborate presentations often call for flaming (see flambé) the steak with brandy. Also called pepper steak.
Industry:Culinary arts
Paper-thin sheets of dough made from flour, eggs and salt, and used to make won ton, egg rolls and similar preparations. Won ton skins can be purchased prepackaged in some supermarkets and in most Chinese markets. The wrappers usually come in both squares and circles and are available in various thicknesses.
Industry:Culinary arts
Fresh salmon that has undergone a smoking process, usually by one of two methods — hot-smoking or cold-smoking. Hot-smoking is a process by which the fish is smoked from 6 to 12 hours at temperatures ranging from 120° to 180°F. The time and temperature depend on the size of the fish, how close it is to the source of smoke and the degree of flavor desired. In cold-smoking, a temperature of 70° to 90°F is maintained and the fish might remain in the smokehouse for anywhere from 1 day to 3 weeks. There are many types of smoked salmon. Indian-cure salmon is brined fish that has been cold-smoked for up to 2 weeks, which results in a form of salmon jerky. Kippered salmon — U. S. style — is a chunk, steak or fillet that has been soaked in a mild brine and hot-smoked. It's usually made from chinook salmon that has been dyed red. European kippered salmon differs in that it's a whole salmon that has been split before being brined and cold-smoked. Lox is brine-cured cold-smoked salmon, much of which is slightly saltier than other smoked salmon. Some lox, however, has had sugar added to the brine, which produces a less salty product. Lox is a favorite in American-Jewish cuisine, particularly when served with bagels and cream cheese. Nova or Nova Scotia salmon is an idiom used in the eastern United States that broadly describes cold-smoked salmon. Scotch-smoked, Danish-smoked and Irish-smoked salmon are all geographical references to cold-smoked Atlantic salmon (whereas the Pacific species — usually coho or chinook — treated in this manner is generally simply labeled smoked salmon). Squaw candy consists of thin strips of salmon that has been cured in a salt-sugar brine before being hot-smoked. Other fish such as trout and haddock can also be smoked. See also salmon.
Industry:Culinary arts
1. An egg-noodle dough that is grated or minced and used in soups. 2. In Jewish cookery, farfel refers to food — such as dried noodles — broken into small pieces.
Industry:Culinary arts
A quick bread that is leavened with baking soda combined with an acid ingredient, usually buttermilk. irish soda bread is the best known of this genre.
Industry:Culinary arts
