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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 flattish, rather narrow kitchen utensil that comes in a variety of shapes and sizes. Depending on the material from which it's made (which includes wood, metal, rubber and plastic), spatulas can be used for a plethora of kitchen tasks. Rigid wood spatulas are good for scraping the sides of pots and turning foods, whereas softer plastic or rubber spatulas are better for stirring ingredients in a curved bowl and folding mixtures together. Flexible metal spatulas — both long and short — are perfect for spreading frosting on cakes. See also turner.
Industry:Culinary arts
1. A clear, bright mixture made from fruit juice, sugar and sometimes pectin. The texture is tender but will be firm enough to hold its shape when turned out of its container. Jelly is used as a bread spread and as a filling for some cakes and cookies. 2. In Britain, jelly is the term used for gelatin dessert. See also jam; preserves.
Industry:Culinary arts
Particularly popular in Japanese cookery, kombu is one of the two basic ingredients used for dashi (soup stock). It's a long dark brown to grayish-black seaweed, which, after harvesting, is sun-dried and folded into sheets. Kombu is sold in Japanese and health-food markets and when stored unopened in a dry place it will keep indefinitely. After opening, store in a cool, dry place for up to 6 months. Kombu has a natural white-powder covering that delivers considerable flavor. For that reason, the surface should be lightly wiped off, not washed. Kombu is used to flavor cooked foods as well as for sushi. It's sometimes pickled and used as a condiment. Kombu is also called simply kelp.
Industry:Culinary arts
There are Japanese as well as Chinese rice vinegars, both made from fermented rice, and both slightly milder than most Western vinegars. Chinese rice vinegar comes in three types: white (clear or pale amber), used mainly in sweet-and-sour dishes; red, a popular accompaniment for boiled or steamed crab; and black, used mainly as a table condiment. The almost colorless Japanese rice vinegar is used in a variety of Japanese preparations, including sushi rice and sunomono (vinegared salads). Rice vinegar can be found in Asian markets and some supermarkets.
Industry:Culinary arts
Europeans brought the parsnip to the United States in the early 1600s but this creamy-white root has never become an American favorite. The first frost of the year converts the parsnip's starch to sugar and gives it a pleasantly sweet flavor. Fresh parsnips are available year-round with the peak period during fall and winter. Look for small to medium, well-shaped roots; avoid limp, shriveled or spotted parsnips. They can be refrigerated in a plastic bag for up to 2 weeks. Parsnips are suitable for almost any method of cooking including baking, boiling, sautéing and steaming. They're often boiled, then mashed like potatoes. Parsnips contain small amounts of iron and vitamin C.
Industry:Culinary arts
A boat-shaped pastry shell that can contain a savory filling (when served as an appetizer) or a sweet filling (for a dessert).
Industry:Culinary arts
A dish of coarsely ground or finely chopped high-quality, raw lean beef that has been seasoned with salt, pepper and herbs. It's thought to have originated in the Baltic provinces of Russia where, in medieval times, the Tartars shredded red meat with a knife and ate it raw. Today the seasoned raw meat is usually shaped into a mound with an indentation in the top, into which is placed a raw egg yolk. Beef tartare (also referred to as steak tartare) is usually served with capers, chopped parsley and onions.
Industry:Culinary arts
Legend has it that upon being served a dish of this food, an early Italian sovereign exclaimed "Ma caroni!" meaning "how very dear. " This semolina-and-water pasta does not traditionally contain eggs. Most macaronis are tube-shape, but there are other forms including shells, twists and ribbons. Among the best-known tube shapes are: elbow (a short, curved tube); ditalini (tiny, very short tubes); mostaccioli (large, 2-inch-long tubes cut on the diagonal, with a ridged or plain surface); penne (large, straight tubes cut on the diagonal); rigatoni (short, grooved tubes); and ziti (long, thin tubes). Most macaronis almost double in size during cooking. The Italian spelling of the word is maccheroni.
Industry:Culinary arts
A savory, piquant, spicy or salty accompaniment to food, such as a relish, sauce, mixture of spices and so on. Ketchup and mustard are two of the most popular condiments.
Industry:Culinary arts
A French goat's-milk cheese that is cured in chestnut leaves and sometimes washed in marc or cognac. It has a soft to semisoft texture and a mild lemony flavor, and is best from late spring to early fall. See also cheese.
Industry:Culinary arts
