- Industry: Printing & publishing
- Number of terms: 62403
- 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 ...
A Pennslyvania Dutch dish consisting of dried apples that are soaked in water before being cooked in that liquid with ham. At the end of the cooking time, spoonfuls of batter are added to the cooking liquid to make dumplings.
Industry:Culinary arts
Salmon was an important food to many early American Indians whose superstitions prevented certain tribe members from handling or eating the fish lest they anger its spirit and cause it to leave their waters forever. Salmon are anadromous, meaning that they migrate from their saltwater habitat to spawn in fresh water. Over the years, some salmon have become landlocked in freshwater lakes. In general, the flesh of those salmon is less flavorful than that of their sea-running relatives. There is an increasing volume of aquacultured salmon being imported into the United States today — most of it from Norway, although Chile's salmon farming industry is now giving the Norwegians some competition. Although farmed salmon are raised in salt water, their flesh doesn't have the same rich nuances in flavor and texture as that of their wild relations. There are several varieties of North American salmon. All but one are found off the Pacific coast, and about 90 percent come from Alaskan waters. Among the best Pacific salmon is the superior Chinook or king salmon, which can reach up to 120 pounds. The color of its high-fat, soft-textured flesh ranges from off-white to bright red. Other high-fat salmon include the coho or silver salmon, with its firm-textured, pink to red-orange flesh, and the sockeye or red salmon (highly prized for canning) with its firm, deep red flesh. Not as fatty as the preceding species are the pink or humpback salmon — the smallest, most delicately flavored of the Pacific varieties — and the chum or dog salmon, which is distinguished by having the lightest color and lowest fat content. Pacific salmon are in season from spring through fall. The population of the once-abundant Atlantic salmon has diminished greatly over the years because of industrial pollution of both North American and European tributaries. The Atlantic salmon has a high-fat flesh that's pink and succulent. Canada provides most of the Atlantic salmon, which is in season from summer to early winter. Depending on the variety, salmon is sold whole or in fillets or steaks. It's also available canned and as smoked salmon, which comes in a variety of styles. The increasingly popular bright red salmon roe (see caviar) is readily available in most supermarkets. Fresh salmon is integral to some of the world's most famous dishes, including gravlax and coulibiac. It can be served as a main course, in salads, as a spread or dip . . . its uses are myriad. All salmon are high in protein as well as a rich source of vitamin A, the B-group vitamins and Omega-3 oils. See also fish.
Industry:Culinary arts
This delicious crustacean is America's favorite shellfish. Most of the shrimp in the United States comes from bordering waters, notably the Atlantic and Pacific Oceans and the Gulf Coast. There are hundreds of shrimp species, most of which can be divided into two broad classifications — warm-water shrimp and cold-water shrimp. As a broad and general rule, the colder the water, the smaller and more succulent the shrimp. Shrimp come in all manner of colors including reddish- to light brown, pink, deep red, grayish-white, yellow, gray-green and dark green. Some have color striations or mottling on their shells. Because of a heat-caused chemical change, most shrimp shells change color (such as from pale pink to bright red or from red to black) when cooked. Shrimp are marketed according to size (number per pound), but market terms vary greatly from region to region and from fish market to fish market. Keeping that variance in mind, the general size categories into which shrimp fall are: colossal (10 or less per pound), jumbo (11-15), extra-large (16-20), large (21-30), medium (31-35), small (36-45) and miniature (about 100). In the United States, jumbo and colossal shrimp are commonly called "prawns," though the prawn is, in fact, a different species. Though there are slight differences in texture and flavor, the different sizes (except the miniatures) can usually be substituted for each other. As a rule, the larger the shrimp, the larger the price. In general, 1 pound of whole, raw shrimp yields 1/2 to 3/4 pound of cooked meat. Shrimp are available year-round and are usually sold sans head and sometimes legs. When raw and unshelled, they're referred to as "green shrimp. " Many forms of shrimp are found in the marketplace — shelled or unshelled, raw or cooked and fresh or frozen. There are also processed shrimp products such as breaded or stuffed, frozen shrimp, shrimp spread, dried shrimp and shrimp paste (the last two found in Asian markets). Raw shrimp should smell of the sea with no hint of ammonia. Cooked, shelled shrimp should look plump and succulent. Before storing fresh, uncooked shrimp, rinse them under cold, running water and drain thoroughly. Tightly cover and refrigerate for up to 2 days. Cooked shrimp can be refrigerated for up to 3 days. Freeze shrimp for up to 3 months. Thaw in its freezer wrapping overnight in the refrigerator, or place package in cold water until defrosted. Whether or not to devein shrimp is a matter of personal preference. In general, small and medium shrimp do not need deveining except for cosmetic purposes. However, because the intestinal vein of larger shrimp contains grit, it should be removed. Shrimp can be prepared in a variety of ways including boiling, frying and grilling.
Industry:Culinary arts
The unofficial national drink of Mexico, pulque is the fermented sap of the agave. It's white, thick and quite sweet.
Industry:Culinary arts
One of Kentucky's claims to fame, the mint julep is an alcoholic drink made with fresh mint (sometimes muddled with sugar), bourbon and plenty of crushed ice. It's traditionally served in an iced silver or pewter mug at the running of the famous Kentucky Derby. However, it's a refreshing favorite on any hot day.
Industry:Culinary arts
The word ribollita means "twice boiled," referring to the fact that this Tuscan soup was originally simply leftover minestrone, reheated the next day and mixed with chunks of bread. But today this rich, thick soup is much more than "leftovers. " Slices or chunks of garlic-rubbed bread can be layered either with minestrone, but also simply with chicken broth, parmesan cheese and cooked vegetables and white beans. The entire mixture is baked until bubbly hot, then served with a drizzle of olive oil.
Industry:Culinary arts
A technique by which chocolate is stabilized through a melting-and-cooling process, thereby making it more malleable and glossy. Commerically available chocolate is already tempered, but this condition changes when chocolate is melted. Tempering chocolate isn't necessary for most recipes, but is often done when the chocolate will be used for candymaking or decorations. Chocolate must be tempered because it contains cocoa butter, a fat that may form crystals after chocolate is melted and cooled. If these crystals aren't stabilized through tempering, they can form dull gray streaks called bloom. The classic tempering method is to melt chocolate until it reaches a temperature of 115°F. Two-thirds of the melted chocolate is then spread on a marble slab and worked back and forth with a metal spatula until it becomes thick and reaches a temperature of about 80°F. This thickened chocolate is then transferred back into the remaining one-third melted chocolate and reheated to about 89°F. for semisweet chocolate, about 85°F for milk or white chocolate. The quick tempering method is to melt two-thirds of the chocolate to be tempered to a temperature of 115°F then add the remaining one-third (finely chopped) chocolate to the melted mixture, stirring until the mixture has reached 89°F and is smooth. See also chocolate.
Industry:Culinary arts
A cocktail made with tequila, an orange-flavored liqueur (usually triple sec) and lime juice. The rim of the glass is traditionally dipped in lime juice, then coarse salt. A margarita may be served straight up or on the rocks. It can also be blended with ice into a slushy consistency.
Industry:Culinary arts
This mellow-flavored cabbage is considered by many to be one of the best of its genre for cooking. Savoy has a loose, full head of crinkled leaves varying from dark to pale green. Choose a head that's heavy for its size. The leaves should be crisp, not limp, and there should be no sign of browning. Refrigerate, tightly wrapped, in a plastic bag for up to 1 week. See also cabbage.
Industry:Culinary arts
A fluffy yet creamy candy made with granulated sugar, corn syrup and stiffly beaten egg whites. Nuts, chocolate, coconut or various other flavorings are often added to the basic mixture. When brown sugar is substituted for granulated sugar, the candy is called seafoam.
Industry:Culinary arts
