- Industrie: Printing & publishing
- Number of terms: 62402
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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 matured, thickened cream has a slightly tangy, nutty flavor and velvety rich texture. The thickness of crème fraîche can range from that of commercial sour cream to almost as solid as room-temperature margarine. In France, where crème fraîche is a specialty, the cream is unpasteurized and therefore contains the bacteria necessary to thicken it naturally. In America, where all commercial cream is pasteurized, the fermenting agents necessary for crème fraîche can be obtained by adding buttermilk or sour cream. A very expensive American facsimile of crème fraîche is sold in some gourmet markets. The expense seems frivolous, however, when it's so easy to make an equally delicious version at home. To do so, combine 1 cup whipping cream and 2 tablespoons buttermilk in a glass container. Cover and let stand at room temperature (about 70°F) from 8 to 24 hours, or until very thick. Stir well before covering and refrigerate up to 10 days. Crème fraîche is the ideal addition for sauces or soups because it can be boiled without curdling. It's delicious spooned over fresh fruit or other desserts such as warm cobblers or puddings.
Industry:Culinary arts
This member of the parsley family has lacy green foliage and long, slender, edible orange roots. Carrots have been renowned for over 2,000 years for their health-giving properties and high vitamin A content. They're available year-round, making them a highly popular vegetable. If buying carrots with their greenery, make sure the leaves are moist and bright green; the carrots should be firm and smooth. Avoid those with cracks or any that have begun to soften and wither. The best carrots are young and slender. Tiny baby carrots are very tender but, because of their lack of maturity, not as flavorful as their full-grown siblings. Remove carrot greenery as soon as possible because it robs the roots of moisture and vitamins. Store carrots in a plastic bag in the refrigerator's vegetable bin. Avoid storing them near apples, which emit ethylene gas that can give carrots a bitter taste. A light rinsing is all that's necessary for young carrots and tiny baby carrots; older carrots should be peeled. If carrots have become limp, recrisp them in a bowl of ice water. The coarse core of older carrots should be removed. Carrots may be eaten raw or cooked in almost any manner imaginable.
Industry:Culinary arts
This Mexican specialty is made by rolling a softened corn tortilla around a meat or cheese filling. It's served hot, usually topped with a tomato-based salsa and sprinkled with cheese.
Industry:Culinary arts
This mild yet tangy cow's-milk cheese has a moist, semifirm texture and is generally sold in cylinders or blocks. It's best eaten fresh (the English prefer it only a few weeks old) and is delicious with dark breads and ale. Though now produced in England, Caerphilly gets its name from the village in Wales where it was first made; it was the traditional lunch of Welsh miners. See also cheese.
Industry:Culinary arts
This mild, semifirm, cow's-milk cheese is similar to cheddar. It has a pale, golden orange interior with a natural or waxed rind. Sage Derby is generously flavored with the herb, which also lends color interest. Both are good for snack or sandwich cheese. See also cheese.
Industry:Culinary arts
This mild, semifirm, cow's-milk cheese is similar to cheddar. It has a pale, golden orange interior with a natural or waxed rind. Sage Derby is generously flavored with the herb, which also lends color interest. Both are good for snack or sandwich cheese. See also cheese.
Industry:Culinary arts
This most celebrated sparkling wine always seems to signal "special occasion. " Though bubbling wines under various appellations abound throughout the world, true champagne comes only from the Champagne region in northeast France. Most countries bow to this tradition by calling their sparkling wines by other names such as spumante in Italy, Sekt in Germany and vin mousseux in other regions of France. Only in America do some wineries refer to their bubbling wine as "champagne. " Dom Perignon, 17th-century cellarmaster of the Abbey of Hautvillers, is celebrated for developing the art of blending wines to create champagnes with superior flavor. He's also credited for his work in preventing champagne bottles and corks from exploding by using thicker bottles and tying the corks down with string. Even then, it's said that the venerable Dom Perignon lost half his champagne through the bottles bursting. French champagne is usually made from a blend of chardonnay and pinot noir or pinot blanc grapes. California "champagnes" generally use the same varieties, while those from New York more often are from the pressings of catawba and delaware grapes. Good champagne is expensive not only because it's made with premium grapes, but because it's made by the méthode champenoise. This traditional method requires a second fermentation in the bottle as well as some 100 manual operations (some of which are mechanized today). Champagnes can range in color from pale gold to apricot blush. Their flavors can range from toasty to yeasty and from dry (no sugar added) to sweet. A sugar-wine mixture called a dosage added just before final corking determines how sweet a champagne will be. The label indicates the level of sweetness: brut (bone dry to almost dry — less than 1. 5 percent sugar); extra sec or extra dry (slightly sweeter — 1. 2 to 2 percent sugar); sec (medium sweet — 1. 7 to 3. 5 percent sugar); demi-sec (sweet — 3. 3 to 5 percent sugar); and doux (very sweet — over 5 percent sugar). The last two are considered dessert wines.
Industry:Culinary arts
This multipurpose word has many meanings, including the hardened outer layer of a cooked food such as bread; a thin layer of pastry covering a pie, pâté, etc. ; and the sediment of organic salts deposited in a bottle of aged red wine.
Industry:Culinary arts
This native American nut grows in New England and is also known as the white walnut. It has a rich, oily meat which is generally used in candies and baked goods. Because of the high oil content, butternuts become rancid quickly. See also nuts; walnut.
Industry:Culinary arts
This native American nut has an extraordinarily hard shell, which makes it extremely difficult to crack and therefore not as popular as the more widely known english walnut. Its strong, slightly bitter flavor is highly valued by black-walnut devotees, but its high fat content makes it turn rancid quickly. See also nuts; walnut.
Industry:Culinary arts
