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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 ...
This small, egg-shaped fruit is native to South America, though New Zealand is now a major exporter and California cultivates a small crop. It's also referred to as a pineapple guava, and is often mislabeled in produce sections as guava. A thin, bright green skin surrounds the feijoa's exceedingly fragrant, cream-colored flesh that encases a jellylike center. The flavor is complex, with sweet notes of quince, pineapple and mint. New Zealand feijoas are available from spring to early summer; those from California reach the market in the fall. Choose fruit that has a rich, perfumy fragrance and gives slightly to the touch. Ripen by placing it in a paper bag with an apple for several days at room temperature. Ripe feijoas can be refrigerated 3 to 5 days. Before using, remove the slightly bitter peel. Feijoas are naturals in fruit salads, desserts and as garnishes. They contain a fair amount of vitamin C.
Industry:Culinary arts
This small, oval-shaped plum has an indigo skin and yellow-green flesh. Because the damson is extremely tart, it makes excellent pies and jams. See also plum.
Industry:Culinary arts
This smaller version (1 inch or less in diameter) of andouille sausage is a specialty of Normandy. It is sold cooked but not usually smoked. This sausage is traditionally slashed and grilled or fried.
Industry:Culinary arts
This smoked, seasoned, precooked sausage — also known as hot dog, wiener and frank — is America's favorite. Frankfurters can be made from beef, pork, veal, chicken or turkey. They may have casings or not and can contain up to 30 percent fat and 10 percent added water. They range in size from the tiny "cocktail frank" to the famous foot-long giants. The most common size is about 6 inches long. Frankfurters labeled "beef" or "all-beef" must, by law, contain only beef; fillers like soybean protein and dry milk solids are forbidden. Kosher frankfurters are all-beef sausages, usually liberally seasoned with garlic. Those labeled "meat" can't contain fillers either, but can be made with a combination of pork and beef. A typical proportion would be 40 percent pork to 60 percent beef. Sausages simply labeled "frankfurters" can contain up to 3 1/2 percent fillers and are usually made from a combination of meats. Almost all frankfurters contain sodium nitrate and sodium nitrite, chemical salts that are reported to be carcinogenic. To store frankfurters, refrigerate in original package up until the manufacturer's pull date. Although precooked, frankfurters benefit from heating and may be prepared in a variety of ways including grilling, frying, steaming and braising. See also hot dog; pigs in blankets; sausage.
Industry:Culinary arts
This smooth, rich, creamy sauce is generally used to embellish vegetables, fish and egg dishes, such as the classic eggs benedict. It's made with butter, egg yolks and lemon juice, usually in a double boiler to prevent overheating, and served warm.
Industry:Culinary arts
This Southern specialty is a small cornmeal dumpling, flavored with chopped scallions, deep-fried and served hot. Hushpuppies are a traditional accompaniment for fried catfish. Their name is said to have come from the fact that, to keep hungry dogs from begging for food while the rest of the dinner was being prepared, cooks used to toss scraps of the fried batter to the pets with the admonition, "Hush, puppy!"
Industry:Culinary arts
This Southern specialty is a small cornmeal dumpling, flavored with chopped scallions, deep-fried and served hot. Hushpuppies are a traditional accompaniment for fried catfish. Their name is said to have come from the fact that, to keep hungry dogs from begging for food while the rest of the dinner was being prepared, cooks used to toss scraps of the fried batter to the pets with the admonition, "Hush, puppy!"
Industry:Culinary arts
This special-occasion roast is formed from the rib section of pork or lamb loin by tying it into a circle, ribs up. After it's cooked, the tips of the bones are often decorated with paper frills. The roast's hollow center section is usually filled with mixed vegetables or other stuffing.
Industry:Culinary arts
This specialty of Devonshire, England (which is why it's also known as Devonshire or Devon cream) is made by gently heating rich, unpasteurized milk until a semisolid layer of cream forms on the surface. After cooling, the thickened cream is removed. Clotted cream can be spread on bread or spooned atop fresh fruit or desserts. The traditional English "cream tea" consists of clotted cream and jam served with scones and tea. Clotted cream can be refrigerated, tightly covered, for up to 4 days.
Industry:Culinary arts
This specialty of Gascony, France, is derived from an ancient method of preserving meat (usually goose, duck or pork) whereby it is salted and slowly cooked in its own fat. The cooked meat is then packed into a crock or pot and covered with its cooking fat, which acts as a seal and preservative. Confit can be refrigerated up to 6 months. Confit d'oie and confit de canard are preserved goose and preserved duck, respectively.
Industry:Culinary arts
