- Industrie: 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 ...
Also called sugar pea, this delightfully sweet pea is a cross between the english pea and the snow pea. It's entirely edible — pod and all. Sugar snap peas are available during spring and fall. Choose plump, crisp pods with a bright green color. Refrigerate in a plastic bag for up to 3 days. Sugar snap peas should be served raw or only briefly cooked in order to retain their crisp texture. See also pea.
Industry:Culinary arts
A round pan with high, straight sides (2 1/2 to 3 inches) that expand with the aid of a spring or clamp. The separate bottom of the pan can be removed from the sides when the clamp is released. This allows cakes, tortes or cheesecakes that might otherwise be difficult to remove from the pan to be extricated easily by simply removing the pan's sides.
Industry:Culinary arts
It's thought that the first written record of soybeans is dated 2838 b. C. , and the Chinese have been cultivating them for thousands of years. So important are soybeans to the Chinese that they're considered one of the five sacred grains along with rice, wheat, barley and millet. Soybeans didn't find their way to Japan until the 6th century and to Europe until the 17th century. Their extraordinary nutritive value was not scientifically confirmed until the 20th century. Although the United States didn't really become interested in soybeans until the 1920s, it now supplies one-third of the world's total production. There are over 1,000 varieties of this nutritious legume, ranging in size from as small as a pea to as large as a cherry. Soybean pods, which are covered with a fine tawny to gray fuzz, range in color from tan to black. The beans themselves come in various combinations of red, yellow, green, brown and black. Their flavor is generally quite bland, which may explain why they weren't embraced by Western cultures until their nutritive value was discovered. Unlike other legumes, the soybean is low in carbohydrates and high in protein and desirable oil. Because they're inexpensive and nutrition-packed, soybeans are used to produce a wide variety of products including tofu (soybean curd), soybean oil, soy flour, soy milk, soy sauce, miso and tamari. Soybeans can be cooked (after being presoaked) like any other dried bean to be used in soups, stews, casseroles, etc. They can also be sprouted (see sprouts) and used in salads or as a cooked vegetable. Additionally, soybean by-products are used in making margarines, as emulsifiers in many processed foods and in nonfood items such as soaps and plastics. Fresh soybeans are not generally available except in Asian markets or specialty produce markets in late summer and early fall. Dried soybeans, beans for sprouting and a huge variety of soybean products are available in supermarkets and health-food stores. The soybean is also called soya bean, soy pea, soja and soi. See also beans.
Industry:Culinary arts
Once created from the sweetened extract of the roots of the marshmallow plant, this sweet is now commercially made from corn syrup, gelatin, gum arabic and flavorings. Light, fluffy marshmallows come packaged in regular size (about 1 1/2 inches in diameter) and miniature (1/2 inch in diameter). They may be white or pastel colors. Marshmallows are used variously to top hot chocolate and dishes such as sweet potatoes. Marshmallow creme is a thick, whipped mixture available in jars. It's used in fudge, as an ice-cream topping and as a filling for cakes and candies.
Industry:Culinary arts
Particularly popular for chili con carne and red beans and rice, this firm, medium-size bean has a dark red skin and cream-colored flesh. Its popularity can be attributed to its full-bodied flavor. On the downside, it's an enthusiastic producer of flatulence. Unless you live in an area that grows kidney beans, you won't find them fresh but will have to settle for the dried or canned forms. White kidney beans — referred to as cannellini beans — aren't favored with the robust flavor of their red cousins, and are only available dried or canned. The tiny, tender French kidney beans are called flageolets and may be purchased dried, canned and, sometimes, frozen. See also beans.
Industry:Culinary arts
A popular Mexican specialty of mashed avocado mixed with lemon or lime juice and various seasonings (usually chili powder and red pepper). Sometimes finely chopped tomato, green onion and cilantro are added. Guacamole can be used as a dip, sauce, topping or side dish. It must be covered closely and tightly to prevent discoloration.
Industry:Culinary arts
A word used throughout India for a spice blend with myriad variations. It can refer to a simple combination of two or three spices (such as cardamom, coriander and mace) or a complex blend of 10 or more ingredients. The principal masala blend used in India is garam masala, the variations of which are countless, depending on the cook and the dish being seasoned.
Industry:Culinary arts
A classic dish from France's Languedoc region consisting of white beans and various meats (such as sausages, pork and preserved duck or goose). The combination varies according to regional preference. A cassoulet is covered and cooked very slowly to harmonize the flavors.
Industry:Culinary arts
An aromatic rice from Thailand that has a flavor and fragrance comparable to the expensive basmati rice from India, at a fraction of the cost. See also rice.
Industry:Culinary arts
Popular in Mexico and the southwestern United States, this dark red, medium-size bean is a favorite for making chili con carne (with beans) and refried beans (refritos). Red beans are available dried in most supermarkets. See also beans; red beans and rice.
Industry:Culinary arts
