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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 ...
French for "a thousand leaves," this classic dessert is made with two large oblong pieces of crisp puff pastry spread with whipped cream, custard, jam or fruit puree. The pastries are stacked and topped with another pastry layer, which is generally dusted with confectioners' sugar. A serrated knife is used to cut the dessert into individual servings. Savory mille-feuille can be filled with cheese and served as an appetizer.
Industry:Culinary arts
The smallest of the dried white beans, the others being navy, great northern and marrow beans (in order of ascending size). Pea beans are very popular in the Northeast and are the first choice for boston baked beans. Some producers and packagers do not differentiate between pea beans and navy beans, so packages identified as white beans may contain both. Pea beans are also used in soups. They require long, slow cooking. See also beans.
Industry:Culinary arts
1. Any of various hand-driven or electric devices used to reduce food to small particles of varying degrees. Coffee grinders are electric and usually have an exposed, disk-style blade inside the unit's container. The grind can be adjusted from fine to coarse. Some nuts and spices can also be ground in a coffee grinder. Meat grinders can be either manual (operated by a hand crank) or electric; the housing can be made of cast iron or tough plastic. Hand-operated meat grinders are attached to a countertop by a clamp-and-screw mechanism, whereas electric models are freestanding. They both work on the same principle, by forcing chunks of meat through a rotating blade, then through a perforated cutting disk. See also nut mill. 2. In some regions, "grinder" also refers to a huge sandwich; see hero sandwich.
Industry:Culinary arts
Once a luxury only the extremely affluent could afford, sugar was called "white gold" because it was so scarce and expensive. Although Persia and ancient Arabia were cultivating sugar in the 4th century b. C. , the Western World didn't know of it until the 9th century when the Moors conquered the Iberian peninsula. Early sugar wasn't the granulated, alabaster substance most of us know today. Instead, it came in the form of large, solid loaves or blocks ranging in color from off-white to light brown. Chunks of this rock-hard substance had to be chiseled off and ground to a powder with a mortar and pestle. Modern-day sugar is no longer scarce or expensive and comes in myriad forms from many origins. Sugar cane and sugar beets are the sources of most of today's sugar, also known as sucrose (which also comes from maple sap — see maple sugar — and sorghum). Other common forms of sugar are dextrose (grape or corn sugar), fructose (levulose), lactose (milk sugar) and maltose (malt sugar). The uses for sugar are countless. Besides its sweetening value, sugar adds tenderness to doughs, stability to mixtures such as beaten egg whites for meringue, golden-brown surfaces to baked goods and, in sufficient quantity, it contributes to the preservation of some foods. Granulated or white sugar is highly refined cane or beet sugar. This free-flowing sweetener is the most common form both for table use and for cooking. Granulated sugar is also available in cubes or tablets of various sizes, as well as a variety of textures. Superfine sugar, known in Britain as castor (or caster) sugar, is more finely granulated. Because it dissolves almost instantly, superfine sugar is perfect for making meringues and sweetening cold liquids. It can be substituted for regular granulated sugar cup for cup. Confectioners' or powdered sugar is granulated sugar that has been crushed into a fine powder. To prevent clumping, a small amount (about 3 percent) of cornstarch is added. Confectioners' sugar labeled xxxx is slightly finer than that labeled xxx but they can be used interchangeably and both may need to be sifted before using. Because it dissolves so readily, confectioners' sugar is often used to make icings and candy. It's also used decoratively, as a fine dusting on desserts. One and three-quarters (packed) cups confectioners' sugar equals 1 cup granulated sugar. Confectioners' sugar is called icing sugar in Britain and sucre glace in France. Decorating or coarse sugar (also called sugar crystals or crystal sugar) has granules about four times larger than those of regular granulated sugar. It's used for decorating baked goods and can be found in cake-decorating supply shops and gourmet markets. rock candy is an even larger form of sugar crystals. Colored sugar, also used for decorating, is tinted granulated sugar and can be found in several crystal sizes. Flavored sugar is granulated sugar that's been combined or scented with various ingredients such as cinnamon or vanilla (see vanilla sugar). All granulated sugar can be stored indefinitely if tightly sealed and kept in a cool, dry place. Today's brown sugar is white sugar combined with molasses, which gives it a soft texture. The two most commonly marketed styles of brown sugar are light and dark, with some manufacturers providing variations in between. In general, the lighter the brown sugar, the more delicate the flavor. The very dark or "old-fashioned" style has a more intense molasses flavor. Brown sugar is usually sold in 1-pound boxes or plastic bags — the latter help the sugar retain its moisture and keep it soft. Hardened brown sugar can be resoftened by placing it with an apple wedge in a plastic bag and sealing tightly for 1 to 2 days. A firmly packed cup of brown sugar may be substituted for 1 cup granulated sugar. Both granulated and liquid brown sugar are also now available. Neither of these forms should be substituted for regular brown sugar in recipes. Though similar in color, brown sugar should not be confused with raw sugar, the residue left after sugarcane has been processed to remove the molasses and refine the sugar crystals. The flavor of raw sugar is akin to that of brown sugar. In this raw state, however, sugar may contain contaminants such as molds and fibers. The so-called raw sugar marketed in the United States has been purified, negating much of what is thought to be its superior nutritive value. Two popular types of raw sugar are the coarse-textured dry Demerara sugar from the Demerara area of Guyana, and the moist, fine-textured Barbados sugar. Turbinado sugar is raw sugar that has been steam-cleaned. The coarse turbinado crystals are blond colored and have a delicate molasses flavor. Other sources of sugar include maple sap, palm sap and sorghum. Almost 100 percent of sugar is carbohydrate. Granulated white sugar contains about 770 calories per cup, as does the same weight (which equals about 2 cups) of confectioners' sugar. A cup of brown sugar is slightly higher at 820 calories. It also contains 187 milligrams of calcium, 56 of phosphorous, 4. 8 of iron, 757 of potassium and 97 of sodium, compared to only scant traces of those nutrients found in granulated sugar. artificial sweeteners such as aspartame and saccharin are essentially calorie-free and are used as a sugar substitute both commercially and by the home cook. Sugar also comes in syrup form, the most common being cane syrup, corn syrup, golden syrup, honey, maple syrup, molasses, sorghum and treacle. See also glucose; jaggery; pulled sugar; rock sugar; spun sugar.
Industry:Culinary arts
Used primarily in southern Louisiana and southeast Texas, the word lagniappe refers to an "unexpected something extra. " It could be an additional doughnut (as in "baker's dozen"), a free "one for the road" drink, an unanticipated tip for someone who provides a special service or possibly a complimentary dessert for a regular customer.
Industry:Culinary arts
A moist version of shrimp paste, with the same strong, salty shrimp flavor. Shrimp sauce is pink in color when fresh but will begin to gray as it ages. It's used both as a condiment and flavoring. Shrimp sauce is also known as bagoong, hom ha and patis. See also fish sauce.
Industry:Culinary arts
An alcoholic distillate obtained from a fermented mash of grains such as barley, rye or corn. There are many varieties of whiskey — or whisky, as it's spelled in Scotland and Canada. The final result is affected by many factors including the water, type of grain, how the grain is treated and processed and the aging. Among the more popular whiskies are bourbon, canadian whisky, irish whiskey, rye and scotch.
Industry:Culinary arts
Said to have been named in honor of Sweden's King Oscar ii, who was especially partial to its ingredients, this dish consists of sautéed veal cutlets topped with crab or crayfish meat and Béarnaise sauce. Veal Oscar is finished with a garnish of asparagus spears.
Industry:Culinary arts
A cross between the American bison (commonly called buffalo) and cattle, the beef strain being dominant. The dark red meat of beefalo is very lean and has a somewhat stronger flavor than beef. It may be cooked in any manner suitable for beef and is currently available only in specialty meat markets.
Industry:Culinary arts
To remove the top layer from a liquid, such as cream from milk or foam and fat from stock, soups, sauces, etc.
Industry:Culinary arts
