- Settore: Printing & publishing
- Number of terms: 62402
- Number of blossaries: 0
- Company Profile:
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 ...
Author Clifton Fadiman said it best when he described cheese as "milk's leap toward immortality. " Almost everyone loves one type of cheese or another, whether it's delectably mild, creamy and soft or pungent, hard and crumbly. To begin with, cheese can be broken down into two very broad categories — fresh and ripened. Within these basic categories, however, are a multitude of subdivisions, usually classified according to the texture of the cheese and how it was made. Naturally, many of these categories overlap because a cheese can have an entirely different character when young than it does when aged. Most cheese begins as milk (usually cow's, goat's or sheep's) that is allowed to thicken (sometimes with the addition of rennin or special bacteria) until it separates into a liquid (whey) and semisolids (curd). The whey is drained off and the curds are either allowed to drain or pressed into different shapes, depending on the variety. At this stage it is called fresh (or unripened) cheese. Among the most popular fresh cheeses on the market today are cottage cheese, cream cheese, pot cheese and ricotta. In order to become a ripened (or aged) cheese, the drained curds are cured by a variety of processes including being subjected to heat, bacteria, soaking and so on. The curds are also sometimes flavored with salt, spices or herbs and some, like many cheddars, are colored with a natural dye. After curing, natural cheese begins a ripening process during which it's stored, usually uncovered, at a controlled temperature and humidity until the desired texture and character is obtained. It can be covered with wax or other protective coating before or after this ripening process. Ripened cheeses are further classified according to texture. Hard cheeses are cooked, pressed and aged for long periods (usually at least 2 years) until hard and dry, and are generally used for grating. Among the more well known of this genre are parmesan and pecorino. Semifirm cheeses such as cheddar, edam and jarlsberg are firm but not usually crumbly. They have been cooked and pressed but not aged as long as those in the firm-cheese category. Semisoft cheeses are pressed but can be either cooked or uncooked. Their texture is sliceable but soft. Among the more popular semisoft cheeses are gouda, monterey jack and tilsit. Soft-ripened (or surface-ripened) cheeses are neither cooked nor pressed. They are, however, subjected to various bacteria (either by spraying or dipping), which ripens the cheese from the outside in. Such cheeses develop a rind that is either powdery white (as in brie) or golden orange (like pont L'éVêque). The consistency of soft-ripened cheese can range from semisoft to creamy and spreadable. Some cheeses are further categorized by process. Blue-veined cheeses, for example, are inoculated or sprayed with spores of the molds Penicillium roqueforti or penicillium glaucum. Some of these cheeses are punctured with holes to ensure that the mold will penetrate during the aging period. The result of these painstaking efforts are cheeses with veins or pockets of flavorful blue or green mold. Another special-process category is pasta filata ("spun paste"), Italy's famous stretched-curd cheeses. They're made using a special technique whereby the curd is given a hot whey bath, then kneaded and stretched to the desired pliable consistency. Among the pasta filata cheeses are mozzarella, provolone and caciocavallo. Whey cheeses are another special category. Instead of beginning with milk, they're made from the whey drained from the making of other cheeses. The whey is reheated (usually with rennin) until it coagulates. Probably the best known of this cheese type are gjetost and Italian ricotta. There are a variety of reduced-fat and fat-free cheeses on the market today. They're commonly made either partially or completely with nonfat milk, and supplemented with various additives for texture and flavor. Unfortunately, the more the fat is reduced in cheese, the less flavor it has. Not only that, but the less fat there is, the worse cheese does when melted. The texture of such cheese turns rubbery when heated and, in fact, nonfat cheese never really seems to melt, but obstinately remains in its original form. For these reasons, low- and nonfat cheeses are best used in cold preparations like sandwiches. Imitation cheese is just that — a fusion that generally includes tofu, calcium caseinate (a milk protein), rice starch, lecithin and various additives. It's a nondairy, nonfat, noncholesterol and nonflavor food that, for those who like cheese, is better left at the store. Storing cheese: Firm, semifirm and semisoft cheese should be wrapped airtight in a plastic bag and stored in a refrigerator's cheese compartment (or warmest location) for up to several weeks. Such cheeses can be frozen, but will likely undergo a textural change. Fresh and soft-ripened cheeses should be tightly wrapped and stored in the coldest part of the refrigerator, generally for no more than 2 weeks. If mold appears on firm, semifirm or semisoft cheese, simply cut away the offending portion (plus a little extra) and discard. Mold on fresh or soft-ripened cheese, however, signals that it should be thrown out. Firm and semifirm cheeses are easier to grate if they're cold. All cheese tastes better if brought to room temperature before serving. See also appenzeller; asadero; asiago; banon; bellelay; bel paese; bierkäse; blue cheese; bocconcini; bonbel; boursault; boursin; brick cheese; bryndza; Bûcheron; caerphilly; camembert; cantal; casein; chaource; chenna; cheshire; chèvre; colby; crema dania; creole cream cheese; crescenza; danablu; danbo; derby; devonshire cheese; dolcelatte; double-cream cheese; dunlop; elbo; emmentaler; esrom; explorateur; farmer cheese; feta; fondue; fontina; gervais; gjetost; gloucester; gorgonzola; gourmandise; gruviera; gruyere; handkäse; havarti; herkimer; herve; hopfenkäse; kasseri; kuminost; lancashire; leicester; leyden; lieder-kranz; limburger; liptauer; longhorn; manchego; mascarpone; montrachet,neufchâtel; panir; petit suisse; port-salut; processed cheese; pyramide; quark; queso fresco; queso fundido; raclette; reblochon; romano; roquefort; saga blue; saint andré; samsoe; sapsago; sbrinz; scamorze; stilton; stracchino; swiss cheese; taleggio; teleme; tillamook; tybo; vacherin muenster; .
Industry:Culinary arts
Available in East Indian and Asian markets and the gourmet section of some supermarkets, curry paste is a blend of ghee (clarified butter), curry powder, vinegar and other seasonings. It's used in lieu of curry powder for many curried dishes.
Industry:Culinary arts
Available in health-food stores and some Asian markets, gomashio is a seasoning composed of sea salt and toasted sesame seeds. See also goma.
Industry:Culinary arts
Baked on a griddle, this traditional Scottish cake is usually made of barley meal and oatmeal. Bannocks are sometimes flavored with almonds and orange peel and are particularly popular at breakfast or high tea.
Industry:Culinary arts
Because it was invented to use leftovers, this Mexican entree is sometimes called "poor man's dish. " It consists of corn tortilla strips sautéed with other foods such as mild green chiles, cheese, chorizo and shredded chicken or beef. The dish may also be layered like lasagna and baked.
Industry:Culinary arts
Because the eggplant is a member of the nightshade family, it's related to the potato and tomato. Though commonly thought of as a vegetable, eggplant is actually a fruit . . . specifically a berry. There are many varieties of this delicious food, ranging in color from rich purple to white, in length from 2 to 12 inches and in shape from oblong to round. In the United States, the most common eggplant is the large, cylindrical- or pear-shape variety with a smooth, glossy, dark purple skin. It's available year-round, with the peak season during August and September. Choose a firm, smooth-skinned eggplant heavy for its size; avoid those with soft or brown spots. Eggplants become bitter with age and are very perishable. They should be stored in a cool, dry place and used within a day or two of purchase. If longer storage is necessary, place the eggplant in the refrigerator vegetable drawer. When young, the skin of most eggplants is deliciously edible; older eggplants should be peeled. Since the flesh discolors rapidly, an eggplant should be cut just before using. Bitter, overripe fruit can benefit by the ancient method of salting both halves and weighting them for 20 minutes before rinsing; the salt helps eliminate some of the acrid taste. Eggplant can be prepared in a variety of ways including baking, broiling and frying. It does, however, have spongelike capacity to soak up oil so it should be well coated with a batter or crumb mixture to inhibit fat absorption. Many other varieties of this versatile fruit are now finding their way into some markets. The very narrow, straight Japanese or Asian eggplant ranges in color from solid purple to striated shades and has tender, slightly sweet flesh. The Italian or baby eggplant looks like a miniature version of the common large variety, but has a more delicate skin and flesh. The appearance of the egg-shaped white eggplant makes it clear how this fruit was named. It has a tougher skin, but firmer, smoother flesh. In general, these varieties can be cooked in many of the same methods as the large eggplant. They rarely require salting, however, and usually benefit from a short cooking time.
Industry:Culinary arts
Béchamel sauce with just enough tomato puree added to tint it pink.
Industry:Culinary arts
Beef (usually brisket, but also round) cured in a seasoned brine. Sometimes the brine is pumped through the arterial system. The term "corned" beef comes from the English use of the word "corn," meaning any small particle (such as a grain of salt). Two types of corned beef are available, depending on the butcher and the region. Old-fashioned corned beef is grayish-pink in color and very salty; the newer style has less salt and is a bright rosy red. Much corned beef is now being made without nitrites, which are reputed to be carcinogenic.
Industry:Culinary arts
Beef, pork and lamb brains are available in many supermarkets and most specialty meat markets. Purchase brains that are a bright pinkish-white color, plump and firm. They are very perishable and should be used the day of purchase. Brains must be well washed, then blanched in acidulated water. They can then be poached, fried, baked or broiled, and are particularly delicious when served with beurre noir.
Industry:Culinary arts
Beef, the meat of an adult (over 1 year) bovine, wasn't always as popular as it is today. America has had cattle since the mid-1500s, but most immigrants preferred either pork or chicken. Shortages of those two meats during the Civil War, however, suddenly made beef attractive and very much in demand. Today's beef comes from cows (females that have borne at least one calf), steers (males castrated when very young), heifers (females that have never borne a calf) and bulls under 2 years old. Baby beef is the lean, tender but not too flavorful meat of a 7- to 10-month-old calf. Meat packers can request and pay for their meat to be graded by the U. S. Department of Agriculture (USDA). The grading is based on three factors: conformation (the proportion of meat to bone), finish (proportion of fat to lean) and overall quality. Beginning with the best quality, the eight USDA grades for beef are Prime, Choice, Select, Standard, Commercial, Utility, Cutter and Canner. The meat's grade is stamped within a purple shield (a harmless vegetable dye is used for the ink) at regular intervals on the outside of each carcass. USDA Prime and the last three grades are rarely seen in retail outlets. Prime is usually reserved for fine restaurants and specialty butcher shops; the lower-quality grades are generally only used for sausages and in cured and canned meats. Ideally, beef is at its best — both in flavor and texture — at 18 to 24 months. The meat at that age is an even rosy-red color. If the animal is over 2 1/2 years old it is usually classified as "well-matured beef" and, though more full-flavored, the meat begins to toughen and darken to a purplish red. Slow, moist-heat cooking, however, will make it perfectly delicious. To store fresh beef: If the meat will be cooked within 6 hours of purchase, it may be left in its plastic-wrapped package. Otherwise, remove the packaging and either store unwrapped in the refrigerator's meat compartment or wrap loosely with waxed paper and keep in the coldest part of the refrigerator for up to 2 days for ground beef, 3 days for other cuts. The object is to let the air circulate and keep the meat's surface somewhat dry, thereby inhibiting rapid bacterial growth. Cooked meat should be wrapped airtight and stored in the refrigerator. Ground beef can be frozen, wrapped airtight, for up to 3 months, solid cuts up to 6 months. For questions on beef, call the USDA Meat and Poultry Hotline at 800-535-4555. See also baron; brains; brisket; chuck; club steak; delmonico steak; entrecôte; filet mignon; flanken; flank steak; heart; kidney; kobe beef; liver; london broil; minute steak; new york steak; noisette; porterhouse steak; pot roast; prime rib; rib; rib roast; rib steak; round; shank; shell steak; short loin; short ribs; sirloin; skirt steak; sweetbreads; T-bone steak; tongue; tripe; and veal.
Industry:Culinary arts
