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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 Scandinavian specialty made with unsalted dried cod. The age-old preparation method is to soak the dried cod in regularly changed cold water for a period of eight days. The cod is then soaked for two days in a mixture of water and potash lye, after which it's soaked for two more days in fresh water. (Thankfully, for fans of this dish, ready-to-cook lutefisk is commercially available. ) The final step is simmering the fish for 10 to 15 minutes, just until it becomes translucent. Just before serving, lutefisk is sprinkled with allspice, salt and white pepper. It's accompanied with white sauce (see Béchamel) and, typically, boiled potatoes.
Industry:Culinary arts
The French call this cooking technique bain marie. It consists of placing a container (pan, bowl, soufflé dish, etc. ) of food in a large, shallow pan of warm water, which surrounds the food with gentle heat. The food may be cooked in this manner either in an oven or on top of a range. This technique is designed to cook delicate dishes such as custards, sauces and savory mousses without breaking or curdling them. It can also be used to keep cooked foods warm.
Industry:Culinary arts
The Japanese term for foods (usually meat) that are grilled, broiled or pan-fried. The ingredients are generally either marinated in sauce or salted (see shioyaki). They're then skewered so they retain their shape and grilled over a hot fire so the skin (if any) is very crisp while the meat stays tender and juicy. yakitori is a specific type of yakimono dish using chicken.
Industry:Culinary arts
Hieroglyphics dating back to 2400 b. C. show that Egyptians knew the pleasures of these sweet, perfumy fruits even then. Melons belong to the gourd family, as do squash and pumpkin. There are two broad categories of edible melon, the muskmelon and the watermelon, each of which has many varieties.
Industry:Culinary arts
A classic french dressing with the addition of finely chopped or shredded hard-cooked egg, green pepper, chives, parsley, beet and onion.
Industry:Culinary arts
Italian for "spun paste," pasta filata refers to the stretched-curd cheeses made famous in Italy, such as mozzarella, provolone and caciocavallo. Such cheeses are made using a special technique whereby the curd is given a hot whey bath, then kneaded and stretched to the desired pliable consistency. See also cheese.
Industry:Culinary arts
A generic name for any of the edible, brown seaweeds of the family Laminariaceae. See also kombu.
Industry:Culinary arts
One of the five "mother sauces," vinaigrette is a basic oil-and-vinegar combination, generally used to dress salad greens and other cold vegetable, meat or fish dishes. In its simplest form, vinaigrette consists of oil, vinegar (usually 3 parts oil to 1 part vinegar), salt and pepper. More elaborate variations can include any of various ingredients such as spices, herbs, shallots, onions, mustard, etc. See also sauce.
Industry:Culinary arts
A descriptive cooking term referring to mixtures that are foamy, having a formation of tiny, light bubbles.
Industry:Culinary arts
