- 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 ...
This East Coast medium-sized clam (shell diameter of about 2 1/2 inches) is of the hard-shell variety. Cherrystones are good both raw and cooked, steaming and baking being the most popular cooking methods. See also clam.
Industry:Culinary arts
This easy, versatile dish was enjoyed by our Colonial ancestors both in the morning for breakfast and after dinner for dessert. It's a simple cornmeal mush made with water or milk and sometimes sweetened with molasses, maple syrup or honey. If the dish isn't sweetened during cooking, a syrup or sweet sauce usually accompanies a hasty pudding. It's served hot, sometimes with milk or cream.
Industry:Culinary arts
This edible berry grows in clusters on small shrubs or climbing vines in temperate zones throughout the world including Africa, Asia, Australia, Europe and North and South America. California is the largest U. S. producer of grapes — both for wine and for the table. There are thousands of grape varieties, each with its own particular use and charm. In general, grapes are smooth-skinned and juicy; they may have several seeds in the center or they may be seedless. There are "slip-skin" varieties, which have skins that slip easily off the berry — like a mitten being pulled off a hand — and those with skins that cling stubbornly to the flesh. Grapes are divided into color categories of white or black (also referred to as "red"). White grape varieties range in color from pale yellow-green to light green, and black grapes from light red to purple-black. They're also classified by the way they're used — whether for wine (such as cabernet or riesling), table (like thompson seedless or ribier) or commercial food production, such as muscat grapes for raisins, zante grapes for currants and concord grapes for grape juice, jams and jellies. Wine grapes, for instance, have high acidity and are therefore too tart for general eating. Table grapes, with their low acid, would make dull, bland-tasting wines. The availability of table grapes depends on the variety. Buy grapes that are plump, full-colored and firmly attached to their stems. White (or green) grapes should have a slight pale yellow hue, a sign of ripeness. Dark grapes should be deeply colored, with no sign of green. In general, grapes should be stored, unwashed and in a plastic bag, in the refrigerator. They will keep for up to a week, though quality will diminish with time. Because most supermarket grapes have been sprayed with insecticide, they should be thoroughly washed and blotted dry with a paper towel just before eating or using. Ideally, grapes should be served at about 60°F, so it's best to remove them from the refrigerator about 30 minutes before serving. Table grapes can be used in salads, for pies and other desserts and of course for out-of-hand eating. Whole grapes are also available canned. Grape juice comes in cans or bottles; grape jelly, jam and preserves in jars. Fresh grapes contain small amounts of vitamin A and a variety of minerals. See also catawba; chardonnay; chenin blanc; delaware; emperor; french colombard; merlot; muscadine; niagara; petite sirah; pinot blanc; pinot noir; sauvignon; Sémillon; sultana; sylvaner; tokay; zinfandel.
Industry:Culinary arts
This elegant and expensive appetizer is simply sieved and lightly salted fish roe (eggs). Sturgeon roe is premium and considered the "true" caviar. The three main types of caviar are beluga, osetra and sevruga. The best (and costliest) is from the beluga sturgeon that swim in the Caspian Sea, which is bordered by Russia and Iran. Caviar production is a major industry for both countries. Beluga caviar is prized for its soft, extremely large (pea-size) eggs. It can range in color from pale silver-gray to black. Next in quality is the medium-sized, gray to brownish gray osetra, and the smaller, gray sevruga caviar. The small, golden sterlet caviar is so rare that it was once reserved for Russian czars, Iranian shahs and Austrian emperors. Other popular (and much less expensive) types include lumpfish caviar (tiny, hard, black eggs), whitefish caviar (also called American Golden) with its small yellow-gold eggs and salmon or red caviar (medium-size, pale orange to deep red eggs). The word malossol on the label doesn't describe the type of caviar but rather the fact that the roe is preserved with a minimum amount of salt; malossol is Russian for "little salt. " Caviar is extremely perishable and must be refrigerated from the moment it's taken from the fish to the time it's consumed. Pasteurized caviar is roe that has been partially cooked, thereby giving the eggs a slightly different texture. It's less perishable and may not require refrigeration before opening. Pressed caviar is composed of damaged or fragile eggs and can be a combination of several different roes. It's specially treated, salted and pressed, and can in no way be compared to fresh caviar. Be sure to read the label for information on how to handle the caviar you purchase. Although only a spoonful of caviar supplies the adult daily requirement of vitamin B-12, it's also high in cholesterol and loaded with salt. Serve caviar very cold, preferably in a bowl that has been set into another container of ice. It should be presented simply, with toast points and lemon wedges. If desired, it may be garnished with sour cream, minced onion, and hard-cooked egg whites and yolks. Two classic caviar accompaniments are iced vodka and champagne.
Industry:Culinary arts
This expensive, boneless cut of beef comes from the small end of the tenderloin. The filet mignon is usually 1 to 2 inches thick and 1 1/2 to 3 inches in diameter. It's extremely tender but lacks the flavor of beef with the bone attached. Cook filet mignon quickly by broiling, grilling or sautéing. See also beef; short loin.
Industry:Culinary arts
This favorite New York City soda fountain drink has been popular since the 1930s. Egg creams don't contain a speck of egg but are so named because of the froth (resembling beaten egg whites) that crowns the drink. They're made with a mixture of milk and chocolate syrup into which seltzer water is spritzed, causing the mixture to foam enthusiastically.
Industry:Culinary arts
This fine Chinese tea is considered the highest grade of green tea and is noted for both its form and its flavor. The small, young tea leaves are rolled into minuscule balls, giving the tea a granular appearance. Gunpowder tea is light in color, with a distinctively sharp flavor. See also tea.
Industry:Culinary arts
This fish gets its name from its long, whiskerlike barbels (feelers), which hang down from around the mouth. Most catfish are freshwater fish, though there is also a saltwater variety sometimes referred to as hogfish. The majority of the catfish in today's market are farmed. The channel catfish, weighing from 1 to 10 pounds, is considered the best eating. The bullhead is smaller and usually weighs no more than a pound. Catfish have a tough, inedible skin that must be removed before cooking. The flesh is firm, low in fat and mild in flavor. Catfish can be fried, poached, steamed, baked or grilled. They are also well suited to soups and stews. See also fish.
Industry:Culinary arts
This French adaptation of the Russian original (kulebiaka) consists of a creamy melange of fresh salmon, rice, hard-cooked eggs, mushrooms, shallots and dill enclosed in a hot pastry envelope. The pastry is usually made with brioche dough. Coulibiacs can be large or small but are classically oval in shape. They can be served as a first or main course.
Industry:Culinary arts
This French creation is a light yeast bread rich with butter and eggs. The classic shape, called brioche à tête, has a fluted base and a jaunty topknot. It also comes in the form of small buns or a large round loaf. Special fluted brioche molds, available in metal, glass or ceramic, are necessary for the brioche à tête. Brioche dough is also used to enclose foods such as sausage or cheese.
Industry:Culinary arts
