- Industry: 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 ...
A highly seasoned, coarsely ground pork sausage flavored with garlic, chili powder and other spices. It's widely used in both Mexican and Spanish cookery. Mexican chorizo is made with fresh pork, while the Spanish version uses smoked pork. The casing should be removed and the sausage crumbled before cooking. Chorizo makes a tasty addition to many dishes including casseroles, soups, stews and enchiladas. See also sausage.
Industry:Culinary arts
Small pasta stuffed with various fillings, folded over and shaped into a ring or hat shape. Tortelloni are a larger version.
Industry:Culinary arts
A somewhat oval-shaped winter squash with a ribbed, dark green skin and orange flesh. The most common method of preparation is to halve them, remove the seeds and bake. Acorn squash may then be eaten directly from the shell. See also squash.
Industry:Culinary arts
An unleavened griddle-baked bread from India, usually made with whole wheat flour. The roti is finished over an open flame for 10 to 15 seconds, a technique that causes it to fill with steam and puff up like a balloon. See also chapati and paratha.
Industry:Culinary arts
Grown mainly on the West Coast, this cross between a youngberry and a loganberry has a distinctive, sweet flavor and resembles a large, elongated blackberry. It's delicious both fresh and cooked and makes excellent jams and jellies.
Industry:Culinary arts
These small, dried, bluish-gray seeds of the poppy plant measure less than 1/16 inch in diameter — it takes about 900,000 of them to equal a pound. Poppy seeds have a crunchy texture and a nutty flavor. They're used as a filling in various cakes, pastries and coffee cakes, as a topping for myriad baked goods, in salad dressings and in a variety of cooked dishes — particularly those originating in central Europe, the Middle East and India. Poppy seeds can be purchased whole or ground in most supermarkets. There are also beige and brown poppy seeds, which are more commonly available in Asian or Middle Eastern markets. Because of their high oil content, all poppy seeds are prone to rancidity. They should therefore be stored, airtight, in the refrigerator for up to 6 months. The flavor of poppy seed is augmented by toasting. See also spices; herb and spice chart.
Industry:Culinary arts
1. A French term (literally translated as "blue ribbon") that referred originally to an award given to women chefs for culinary excellence. The term now can apply to any superior cook. 2. The term also refers to a dish — chicken (or veal) cordon bleu — in which a thin scallop of veal or chicken is topped with a thin slice each of prosciutto or other ham and Gruyère or other Swiss cheese, then another meat scallop. The stacked meats and cheese are then breaded and sautéed until golden.
Industry:Culinary arts
According to a definition in Samuel Johnson's 1755 Dictionary of the English Language, oats were "a grain which in England is generally given to horses, but which in Scotland supports the people. " Since oats are by far the most nutritious of the cereal grasses, it would appear that the Scots were ahead of the rest of us. Today, whole oats are still used as animal fodder. Humans don't usually consume them until after the oats have been cleaned, toasted, hulled and cleaned again, after which time they become oat groats (which still contain most of the original nutrients). Oat groats can be cooked and served as cereal, or prepared in the same manner as rice and used as a side dish or in a dish such as a salad or stuffing. When steamed and flattened with huge rollers, oat groats become regular rolled oats (also called old-fashioned oats). They take about 15 minutes to cook. Quick-cooking rolled oats are groats that have been cut into several pieces before being steamed and rolled into thinner flakes. Though they cook in about 5 minutes, many think the flavor and texture are never quite as satisfying as with regular rolled oats. Old-fashioned oats and quick-cooking oats can usually be interchanged in recipes. Instant oats, however, are not interchangeable because they're made with cut groats that have been precooked and dried before being rolled. This precooking process so softens the oat pieces that, after being combined with a liquid, the mixture can turn baked goods such as muffins or cookies into gooey lumps. Most instant oatmeal is packaged with salt, sugar and other flavorings. Scotch oats or steel-cut oats or Irish oatmeal are all names for groats that have been cut into 2 to 3 pieces and not rolled. They take considerably longer to cook than rolled oats and have a decidedly chewy texture. Oat flour is made from groats that have been ground into powder. It contains no gluten, however, so — for baked goods that need to rise, like yeast breads — must be combined with a flour that does. Oat bran is the outer casing of the oat and is particularly high in soluble fiber, thought to be a leading contender in the fight against high cholesterol. Oat bran, groats, flour and Scotch oats are more likely to be found in health-food stores than supermarkets. Oats are high in vitamin B-1 and contain a good amount of vitamins B-2 and E.
Industry:Culinary arts
According to a definition in Samuel Johnson's 1755 Dictionary of the English Language, oats were "a grain which in England is generally given to horses, but which in Scotland supports the people. " Since oats are by far the most nutritious of the cereal grasses, it would appear that the Scots were ahead of the rest of us. Today, whole oats are still used as animal fodder. Humans don't usually consume them until after the oats have been cleaned, toasted, hulled and cleaned again, after which time they become oat groats (which still contain most of the original nutrients). Oat groats can be cooked and served as cereal, or prepared in the same manner as rice and used as a side dish or in a dish such as a salad or stuffing. When steamed and flattened with huge rollers, oat groats become regular rolled oats (also called old-fashioned oats). They take about 15 minutes to cook. Quick-cooking rolled oats are groats that have been cut into several pieces before being steamed and rolled into thinner flakes. Though they cook in about 5 minutes, many think the flavor and texture are never quite as satisfying as with regular rolled oats. Old-fashioned oats and quick-cooking oats can usually be interchanged in recipes. Instant oats, however, are not interchangeable because they're made with cut groats that have been precooked and dried before being rolled. This precooking process so softens the oat pieces that, after being combined with a liquid, the mixture can turn baked goods such as muffins or cookies into gooey lumps. Most instant oatmeal is packaged with salt, sugar and other flavorings. Scotch oats or steel-cut oats or Irish oatmeal are all names for groats that have been cut into 2 to 3 pieces and not rolled. They take considerably longer to cook than rolled oats and have a decidedly chewy texture. Oat flour is made from groats that have been ground into powder. It contains no gluten, however, so — for baked goods that need to rise, like yeast breads — must be combined with a flour that does. Oat bran is the outer casing of the oat and is particularly high in soluble fiber, thought to be a leading contender in the fight against high cholesterol. Oat bran, groats, flour and Scotch oats are more likely to be found in health-food stores than supermarkets. Oats are high in vitamin B-1 and contain a good amount of vitamins B-2 and E.
Industry:Culinary arts
