- Industry: 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 ...
A Spanish vegetable dish originally from La Mancha, south of Madrid. Pisto can include chopped tomatoes, sweet red or green peppers, onions, garlic, mushrooms, eggplant and sundry other vegetables all cooked together. Sometimes ham or other meat is added. This Spanish favorite can be eaten hot or cold, served as a main course, side dish or appetizer.
Industry:Culinary arts
This popular British dish consists of a melted mixture of cheddar cheese, beer (sometimes ale or milk) and seasonings served over toast. The cheese mixture can also be toasted on the bread. Welsh rabbit is usually served as a main course or for high tea, often accompanied with tomatoes. Welsh rabbit becomes a golden buck when topped with a poached egg.
Industry:Culinary arts
Questa torta leggera e spugnosa raggiunge la sua delicata consistenza grazie agli albumi montati che vengono mescolati ad una morbida miscela di rossi d'uovo sbattuti e zucchero. Il potere lievitante è dovuto interamente alle uova. Il pan di Spagna è anche caratterizzato dal fatto che non contiene grassi di alcun genere. Può essere aromatizzato con qualsiasi cosa, dalla scorza di limone alle mandorle tritate.
Industry:Culinary arts
A Chinese favorite consisting of won tons cooked in and served in a clear broth flavored variously with ingredients like scallions, celery and soy sauce. The soup is often garnished with julienned strips of chicken, pork, vegetables, etc. The broth's flavor as well as the garnishes are prepared to correspond to the won ton filling.
Industry:Culinary arts
A thin, tubular intestinal membrane that has been cleaned and stuffed with processed meat, such as for salami and other sausages. The membrane may come from the intestines of sheep, hogs or cattle. Casings can be purchased — thoroughly cleaned and packed in salt — from specialty butchers. Today, most commercial sausages have casings of formed collagen.
Industry:Culinary arts
A word describing baked goods (breads, cakes, etc. ) that contain no leavener, such as baking powder, baking soda or yeast. Among the most popular unleavened breads are lahvosh.
Industry:Culinary arts
Any of several strong, colorless alcoholic beverages made from grains or potatoes and flavored variously. Peppermint schnapps is one of the best known of this genre.
Industry:Culinary arts
Depending on the animal, the loin comes from the area on both sides of the backbone extending from the shoulder to the leg (for pork) or from the rib to the leg (in beef, lamb and veal). Beef loin is divided into short loin and sirloin. In general, the loin is a tender cut that can be butchered into chops, steaks and roasts.
Industry:Culinary arts
Based on mayonnaise, tartar sauce is a mixture of minced capers, dill pickles, onions or shallots, olives, lemon juice or vinegar and seasonings. It's traditionally served with fried fish, but can also be used with vegetables.
Industry:Culinary arts
Any of various dry fruits that generally consist of an edible kernel enclosed in a shell that can range from medium-hard, thin and brittle to woody and tough. Botanically speaking, some foods we know as nuts are actually seeds (such as the brazil nut) or legumes (like the peanut). Among the more popular of the other "nuts" are almonds, cashews, chestnuts, macadamias, pecans, pistachios, pine nuts and walnuts. Most nuts are sold both shelled and unshelled. Shelled nuts come in many forms including blanched or not, whole, halved, chopped, sliced or minced. Additionally, shelled nuts come raw, dry-roasted, oil-roasted, with or without salt, smoked, candied and with various flavorings such as jalapeño and garlic. They're sold in plastic bags and boxes, and vacuum-packed in cans and jars. When buying unshelled nuts in bulk, choose those that are heavy for their size, with solid shells sans cracks or holes. The nut's kernel should not be loose enough to rattle when shaken. Shelled nuts should be plump, crisp and uniform in color and size. In general, nuts should be purchased as fresh as possible. Rancid nutmeats will ruin whatever food they flavor. To be sure that nuts are fresh — whether shelled or unshelled — buy them from a supplier with rapid turnover. Because of their high fat content, rancidity is always a hazard with nuts. For that reason they should be stored airtight in a cool place. Shelled nuts can be refrigerated in this manner up to 4 months, frozen up to 6 months. As a general rule (and depending on their freshness at the time of storage), unshelled nuts will keep about twice as long as shelled. Popular nut by-products include meal or flour (usually found in health-food stores) and nut butter and oils (the most popular being almond, hazelnut, peanut and walnut oils). Nuts are high in calcium, folic acid, magnesium, potassium, vitamin E and fiber. Some scientific studies have concluded that a daily portion of just 1 ounce of nuts rich in monounsaturated fat (see fats and oils) can reduce the risk of heart disease by up to 10 percent. The nuts highest in monounsaturated fat are almonds, Brazil nuts, hazelnuts, macadamia nuts, pecans, pistachios and walnuts. And, although 1 ounce of nuts delivers about 180 calories and 17 fat grams, 50 to 80 percent of that fat is monounsaturated (the "good" fat that helps reduce the level of ldl — the "bad" cholesterol). Nuts are wonderful simply eaten out of hand as well as used in a wide variety of sweet and savory dishes for meals from breakfast to dinner. The flavor of most nuts benefits from a light toasting, either on stovetop or in the oven. See also black walnut; butternut; candlenut; english walnut; ginkgo nut; hazelnut; hickory nut.
Industry:Culinary arts
